Description
This is some of the best chili in the world! I developed this chili recipe while cooking on the casi chili circuit and won numerous awards with it! If you can not find the sazon goya just omit it. I do not add any "floaters" (beans, onions, peppers,…) but you may if you would like to. The recipe is cooked by using dumps…this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!
Ingredients
- Ground Sirloin
- Beef Broth
- Chicken Broth
- Hunts Tomato Sauce
- Granulated Onion
- Cayenne
- Beef Bouillon Granules
- Salt
- Chicken Bouillon Granules
- Gebhardt Chili Powder
- Dark Chili Powder
- Ground Cumin
- Granulated Garlic
- Sazon Goya
- Brown Sugar
Instructions
- Brown ground sirloin and drain
- Add beef and chicken broth and tomato sauce to meat and bring to a boil
- Add first spices 2 tsp granulated onion, 1 / 2 tsp cayenne, 2 tsp wylers beef granules, 1 / 4 tsp salt, 2 tsp wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder
- Cover and cook 1 hour
- After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya
- Adjust liquid with remainder of chicken broth, if necessary
- Cover and cook 30 minutes
- After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1 / 4 tsp granulated garlic, 1 / 4 tsp cayenne, 1 / 4 tsp brown sugar
- Reduce heat to a slow boil
- Cook 10 minutes
- Adjust salt, cayenne, and light chili powder to taste