Lisa Stone 2016 TICC Recipe

In a 3 or 4 quart pot, brown 2 lbs 80/20 Ground Chuck from HEB. As you are browning, leave meat in big chunks or balls in your pot. Drain off grease in a colander and set aside. Remove all grease and clean out your pot with a paper towel. Add meat chunks back to pot and add the following:

24 oz Beef Broth
1 small can Tomato Sauce
Float 1 jalapeno pepper – poke holes in the jalapeno
Float 1 serrano pepper

Bring to a boil. Once it is boiling, turn down heat to low simmer with the lid on. Cook for about 45 minutes. This will tenderize the meat.

About 1 hour before serving add the following ingredients:

2 tsp Onion Granules
1 TBS Beef Granules*
1 TBS Chicken Granules*
1 ½ tsp Garlic Granules
2 TBS Texas Original - Gebhardts or San Antonio Original can be used
2 tsp Dixon Medium Hot
1/8 tsp Cayenne
1/8 tsp white ground pepper
1/8 tsp fine black pepper

Bring to a boil being careful not to mash the meat. Instead, push the meat around with the spoon. Turn the heat down to low heat keeping the lid on the pot. Midway through cooking, remove peppers (save pepper juice should you want to add spicy heat.) With scissors, cut meat chunks down to about fingertip size.

About 25 minutes before serving, add the following:

1 TBS Cumin
½ tsp Garlic Granules
1 TBS Texas Original - Gebhardts or San Antonio Original can be substituted
1 TBS Mexene
1 TBS Fort Worth Light - Mild Bill's carries FW Light under the name Stockyards Special
1 packet Sazon Goya*
1/8 tsp Brown Sugar*
1 dash Louisiana Hot Sauce*
*items can be purchased at HEB or your local grocery store.

Before serving, taste for salt and heat and adjust if necessary. You can use the left over pepper juice if your chili needs heat or add Louisiana Hot Sauce. Check gravy consistency. If gravy is too thick, you can add a little water.

Chili on with love and laughter my friends,

Lisa Stone