Tom Dozier 2010 TICC Recipe

2 lb ground beef
1 can beef broth
1 can chicken broth
1 can tomato sauce
2 Serrano peppers

1st Dump:
2 tsp Mild Bills Onion Granules
¼ tsp Mild Bills Cayenne Pepper
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
⅛ tsp Kosher Salt
1½ tsp Mild Bills Garlic Granules
1 Tbsp Mild Bills Cowtown Light Chili Powder
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mild Bills Dixon Medium Hot Chili Powder

2nd Dump:
1 Tbsp Mild Bills Cumin
½ tsp Mild Bills Garlic Granules
⅛ tsp Gunpowder Foods Hot Stuff (Available from Mild Bills)
⅛ tsp Mild Bills Cayenne Pepper
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mexene Chili Powder (Available from Mild Bills)
1 Tbsp Mild Bills Cowtown Light Chili Powder
⅛ tsp Brown Sugar
1 Package Sazon Goya (Available from Mild Bills)

Directions
Brown 2 lbs of ground chuck; 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.