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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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There are a million variations on chili, but only one true Texas-style chili. Once you eat this you'll find it difficult to eat the others. You can add pinto beans at the end, if you must, but you know we don't. This is very close to what we cook in the cookoffs-you don't think I'd post the actual recipe do you? :-) Note: Sazon Goya is a seasoning made from coriander and annato and adds flavor and color. You can find it in the Mexican section of most grocery stores, but you can omit it if you can't find it. Sazon is the seasoning, Goya the brand; Accent brand also makes a Sazon seasoning. Ingredients:
2 1/2 lbs top round beef, trimmed and cut into 1/2-inch cubes |
1 tablespoon olive oil |
2 cups beef broth |
1 cup chicken broth |
1 cup tomato sauce |
1 beef bouillon cube |
1 chicken bouillon cube |
1 tablespoon onion flakes |
1/2 teaspoon cayenne |
4 tablespoons chili powder |
1 tablespoon garlic powder |
1 tablespoon cumin |
2 1/2 tablespoons chili powder |
1/4 teaspoon cayenne |
1 (1/4 ounce) packet sazon goya |
1 1/2 tablespoons chili powder |
1 teaspoon cumin |
1/2 teaspoon brown sugar |
1/4 teaspoon garlic powder |
Directions:
1. Brown beef in oil until beef is gray, do not drain. Add broths, tomato sauce, and boullion cubes and bring to a boil. Add First Dump and reduce heat to a slow simmer. Cover and simmer for one hour.
2. Add Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick gravy to your chili. Cover and cook another 30 minutes.
3. Add Third Dump, cook about 5-10 minutes longer and serve.
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