Red Canyon - Texas Chili
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs ground beef
- 1 1⁄2 lbs ground pork (can use all beef)
- 1 (14 ounce) can low sodium beef broth
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 6 tablespoons chili powder
- 2 1⁄2 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons paprika
- 4 teaspoons cumin
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon ground red pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 2 tablespoons cooking oil
Directions
- Step #1.
- In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
- Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
- Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
- Bring to a boil then reduce heat and simmer 1 hour covered.
- Step #2.
- Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
- Step #3.
- Add the following:
- 1 teaspoons onion powder.
- ½ teaspoons garlic powder.
- 2 teaspoons paprika.
- 2 teaspoons cumin.
- 1 Tbs. chili powder.
- ¼ teaspoons ground red pepper.
- ½ teaspoons ground black pepper.
- Simmer 15 minutes and serve.
- Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.
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