DAVE'S WORLD FAMOUS 'JANUINE TEXAS RED'
Chili ingredient list:
2-1/2 lbs ground beef chuck
1 Tbs Lard
2 Serrano peppers
1 can Swanson Beef Broth (14 1/2oz)
1 can Swanson Chicken Broth (14 1/2oz)
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
1 8oz cans Hunts Tomato Paste
2 tsp granulated onion
2 1/4 tsp granulated garlic
3 tsp ground cumin
1/4 tsp cayenne pepper
2 Tbs Pendery's Fort Worth Light Chili Powder
2 Tbs Gunpowder Foods Texas Red Chili Powder
3 Tbs Pendery's San Antonio Red
1 packet Sazon Goya
1/4 tsp salt
2 1/4 Tbs Brown Sugar
Chili preparation:
Gray 2-1/2 pounds of beef chuck in 1 Tbs lard.
Cook in smaller batches to avoid steaming the meat.
Transfer grayed meat to a stock pot.
Add the following:
1 can Swansons Beef Broth
1/2 can Swansons Chicken Broth
1 8oz can Hunts Tomato Paste
2 Serrano peppers, ends cut - float in chili
Bring to a boil.
Add the following:
First Spices:
2 tsp granulated onion
2 tsp Wylers Beef Granules
1/4 tsp salt
2 tsp Wylers Chicken Granules
1 Tbs Pendery's Fort Worth Light Chili Powder
2 Tbs Gunpowder Foods Texas Red Chili Powder
Cover and cook 45 minutes.
Squeeze peppers and discard pulp.
Add the following:
Second Spices:
2 tsp ground cumin
2 tsp granulated garlic
2 Tbs Pendery's San Antonio Red
1 Tbs Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary.
Cover and cook 30 minutes.
Add the following:
Third Spices:
1 Tbs Pendery's San Antonio Red
1 tsp Pendery's Ground Cumin
1/4 tsp granulated garlic
1/4 tsp cayenne
1/2 tsp brown sugar
Reduce heat to a slow boil.
Cook 10 minutes.
Adjust salt, cayenne, and San Antonio Red to taste.
If Chili needs sweetening, add up to 2 Tbsp of brown sugar.
Chili ingredient list:
2-1/2 lbs ground beef chuck
1 Tbs Lard
2 Serrano peppers
1 can Swanson Beef Broth (14 1/2oz)
1 can Swanson Chicken Broth (14 1/2oz)
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
1 8oz cans Hunts Tomato Paste
2 tsp granulated onion
2 1/4 tsp granulated garlic
3 tsp ground cumin
1/4 tsp cayenne pepper
2 Tbs Pendery's Fort Worth Light Chili Powder
2 Tbs Gunpowder Foods Texas Red Chili Powder
3 Tbs Pendery's San Antonio Red
1 packet Sazon Goya
1/4 tsp salt
2 1/4 Tbs Brown Sugar
Chili preparation:
Gray 2-1/2 pounds of beef chuck in 1 Tbs lard.
Cook in smaller batches to avoid steaming the meat.
Transfer grayed meat to a stock pot.
Add the following:
1 can Swansons Beef Broth
1/2 can Swansons Chicken Broth
1 8oz can Hunts Tomato Paste
2 Serrano peppers, ends cut - float in chili
Bring to a boil.
Add the following:
First Spices:
2 tsp granulated onion
2 tsp Wylers Beef Granules
1/4 tsp salt
2 tsp Wylers Chicken Granules
1 Tbs Pendery's Fort Worth Light Chili Powder
2 Tbs Gunpowder Foods Texas Red Chili Powder
Cover and cook 45 minutes.
Squeeze peppers and discard pulp.
Add the following:
Second Spices:
2 tsp ground cumin
2 tsp granulated garlic
2 Tbs Pendery's San Antonio Red
1 Tbs Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary.
Cover and cook 30 minutes.
Add the following:
Third Spices:
1 Tbs Pendery's San Antonio Red
1 tsp Pendery's Ground Cumin
1/4 tsp granulated garlic
1/4 tsp cayenne
1/2 tsp brown sugar
Reduce heat to a slow boil.
Cook 10 minutes.
Adjust salt, cayenne, and San Antonio Red to taste.
If Chili needs sweetening, add up to 2 Tbsp of brown sugar.
