The Spice Mistress's Chili Recipe

*This is the 2010 TICC Winning Recipe* The 2010 TICC Championship recipe for Tom Dozier has the required Mexene addition that he and I added as a courtesy to Bruce Foods, a former sponsor as well as a few other adjustments. This is the real recipe and in addition to winning TICC, it is also the 2013 & 2018 Texas Men's State winning recipe cooked by Gary Brignon.

1st Dump
2 tsp Onion Granules
½ tsp Cayenne
2 tsp Beef Crystals
2 tsp Chicken Crystals
1/8 tsp Salt
1 T Cowtown Light
2 T Dixon Medium Hot
1/8 tsp Telicherry

2nd Dump

1 T Cumin
2 ¼ tsp Garlic
1/8 tsp Terlingua Dust
1/8 tsp White Pepper
3 T SA Original
1 T Cowtown Light
1/8 tsp Cayenne
1/8 tsp Brown Sugar
1 pkg Sazon Goya

Brown 2 lbs of chili grind; drain and set aside. Add 1 can of beef broth, 1 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add two Serrano peppers, the 1st Dump and drained chili grind. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili and discard the peppers. 45 minutes before turn in, bring chili to a boil. Add the 2nd Dump and cook for 30 minutes over medium to medium low heat. Check for salt and adjust if necessary.