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Stacy Flippen | San Bernard EC

1 1/2 pounds chili-grind beef
1 pound chili-grind pork
1 cup beef broth
8 ounces tomato sauce
2 beef bouillon cubes
1 chicken bouillon cube
4 tablespoons light chili powder, divided use
2 tablespoons paprika
1 tablespoon onion powder
2 teaspoons cayenne pepper
3 jalapeño peppers, chopped
2 habanero peppers, chopped
1/2 teaspoon salt
4 tablespoons chili powder
1 teaspoon white pepper
2 tablespoons cumin
8 cloves garlic, minced

1. Brown all the chili meat in a large pot and drain excess fat. Add the broth and tomato sauce and simmer 30 minutes.

2. Add the bouillon cubes, 1 tablespoon light chili powder, paprika, onion powder, cayenne, peppers and salt, and cook, stirring until well blended.

3. Add the remaining chili powder, white pepper, cumin and garlic, and simmer 50 minutes.