Lady Bug Chili

This is the 2006 winner of the Terlingua International Chili Championship. After trying this, I will NEVER use canned, frozen or a chili mix again. I have changed it slightly due to availability of ingredients. If you like chili, you will love this recipe.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  extra lean ground beef, very lean
• 1 (14 1/2ounce) can beef broth
• 1 (8 ounce) can tomato sauce
• 1  tablespoon onion powder, rounded
• 2  teaspoons garlic powder
• 6 1⁄2 tablespoons chili powder
• 3  teaspoons cumin
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 beef bouillon cube
• 1⁄2 chicken bouillon cube
• 1⁄4 teaspoon brown sugar
• 1  tablespoon adobo sauce
• 1  jalapeno pepper, whole
• 1  serrano pepper, whole

Directions

1. Make 3 seasoning packets, as follows:
2. Packet #1: mix together 1 tablespoon onion powder, 2 teaspoons of garlic powder and 1 tablespoon of chili powder.
3. Packet #2: mix together 5 tablespoons of chili power, 2 teaspoons of cumin, black pepper, cayenne pepper, beef bullion and chicken bullion, brown sugar and adobo sauce.
4. Packet #3: mix together 2 teaspoons chili powder, 1 tsp cumin and salt.
5. In a 4-quart pot, brown the ground beef. After browning, drain the meat. Add back to pot along with 1 can of beef broth and the tomato sauce. Place 1 jalapeno pepper and 1 serrano pepper in the pot. Bring mixture to a boil and add packet #1.
6. Cover and simmer on medium-low heat for 1 hour. Remove peppers, squeeze juice into separate container and set aside. Replace lid and continue simmering meat mixture for another 15 minutes. Add packet #2.
7. Simmer, covered, for 30 minutes. Add the juice from the peppers and packet #3.
8. Cover and simmer for another 15-20 minutes.
9. Serve with chopped onions and grated cheese.