Title: Cin-Chili
Categories: Soup Meat Main
Yield: 6 Servings
| | | Step 1 |
| 2 | lb | Beef chuck cut in 3/8 cubes |
| 1 | ts | Cooking oil |
| 1 | tb | Dark chili powder |
| 2 | ts | Granulated garlic |
| | | Step 2 |
| 8 | oz | Can of tomato sauce |
| 14 | oz | Can beef broth |
| 1 | ts | Chicken bouillon granules |
| 1 | ts | Jalapeno powder |
| 1 | tb | Onion powder |
| 1/2 | ts | Red pepper |
| 1 | ts | White pepper |
| 24 | oz | Spring water |
| 1 | tb | Dark chili powder |
| 2 | | Whole serranos |
| | | Step 3 |
| 1 | tb | Paprika |
| 1 | pk | Sazon* |
| 1 | ts | Onion pepper |
| 1 | ts | Garlic powder |
| 1/2 | ts | White pepper |
| 5 | tb | Med & dark chili powders |
| | | Step 4 |
| 2 | ts | Cumin |
| 1/8 | ts | Salt |
Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili
powder and garlic and brown the meat. Step 2: Combine the seasonings and
liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat
and simmer for 1 1/2 hrs. Float the serranos on top of the chili during
this time, removing them before they fall apart. Step 3: Combine seasonings
and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes.
adding small amounts of water or beef broth as needed for consistency. Step
4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for
10 minutes. Makes about six cups. Sazon* Is a seasoning blend of MSG,
cilantro and achiote. Made by Goya Foods