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| Lady Bug Chili |
In
4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After
browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce
Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet
#1
Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice
and
set aside. Replace lid and continue medium boil for additional 15 minutes
and
then add Packet #2.
Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. Then, add juice from peppers and
Packet #3.
Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt
Leave covered and simmer for additional 15 minutes and serve.
Recipe by Dana Plocheck - 2006 Terlingua International Chili Championship
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