TJ Cannon 2012 TICC Recipe

2lbs Ground Chuck
1 Can Beef Broth
1 Can Chicken Broth
1 Small Can Tomato Sauce
2 Serrano Peppers

1st Mix of Spices
2 tsp MB Onion Granules
¼ tsp MB Cayenne
2 tsp each Wyler’s Beef and Chicken Granules
¼ tsp Salt
1 ½ tsp MB Garlic Granules
2 T MB Cadillac Cowgirl Chili Powder
2 tsp Dixon Medium Hot Chili Powder

2nd Mix of Spices
1 T Cumin
½ tsp Garlic Granules
1/8 tsp MB Gunpowder Foods Hot Stuff
1/8 tsp Cayenne Pepper
2 T MB Cadillac Cowgirl Chili Powder
1 T Mexene Chili Power
1/8 tsp Brown Sugar
1 Package Sazon Goya

In a 4qt pot, brown your meat; drain it and set it aside. Remove all grease from the pot and add all of the liquid. Poke holes in the serranos and add them to the pot. Bring the liquid and peppers to a boil; add your first set of spices and meat.
Boil on medium high for 25 minutes or until meat is tender and then turn off.
Squeeze and discard peppers. Allow chili to rest for 30 minutes and then bring
back to a boil, adding more liquid if needed. Add the second set of spices and
boil over medium heat for 20 minutes. Check for salt, heat and chili powder
flavor; adjust if necessary.

Good luck!

TJ Cannon
Corinth, TX