Dana’s Recipe

In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet.  After browning, drain meat.  Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce

Float 1 jalapeno pepper and 1 serrano pepper.  Bring to boil then add Packet #1

Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour.  Remove peppers, squeeze juice and set aside.  Replace lid and continue medium boil for additional 15 minutes and then add Packet #2. 

Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya

Continue boiling with lid on for 30 minutes.  Then, add juice from peppers and Packet #3.

Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt

Leave covered and simmer for additional 15 minutes and serve.