Recipe courtesy of Cindy Wilkins
Episode: Chili
Print
Total:
3 hr 40 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 (14-ounce) can beef broth (recommended: Swanson's)
  • 1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder 
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon beef bouillon granules
Batch two:
  • 5 tablespoons red chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper 
  • 2 teaspoons ground cumin
  • 1/4 teaspoon brown sugar
Batch three:
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon ground cumin

Directions

In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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