Terlingua Chili
- Preparing Time: 1 hour
- Total Time: 3 hours
- Served Person: 8
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 8 ounce tomato sauce
- 1/4 teaspoon white pepper
- 3 tablespoon chili powder
- 2 1/2 pounds ground beef (chili grind)
- 1 tablespoon bacon drippings or crisco
- 14 oz swanson chicken broth
- 14 oz swanson beef broth
- 1 tablespoon granulated onion
- 2 teaspoon beef bouillon
- 1 teaspoon chicken bouillon
- 3/4 teaspoon cayenne pepper divided use
- 2 ea serrano chiles float and remove when soft
- 2 teaspoon granulated garlic
- 1 1/2 tablespoon ground cumin divided use
- 3 tablespoon light chili powder
- 1 dash tabasco sauce optional
- 1 15-oz can pinto beans undrained (optional)
- Carbohydrate 16.0288131233713 g
- Cholesterol 96.858625 mg
- Fat 24.684454062483 g
- Fiber 5.28666717597925 g
- Protein 31.2475677339987 g
- Saturated Fat 9.22275573437198 g
- Serving Size 1 1 Serving (333g)
- Sodium 829.532398436918 mg
- Sugar 10.742145947392 g
- Trans Fat 3.49929946874486 g
- Calories 409 calories
Step one: Cook the chili grind meat in the bacon drippings in a stock pot until the meat is a gray color. Add chicken broth, beef broth, and tomato sauce and bring to a boil and then reduce heat to simmer. Add granulated onion, beef bouillon, chicken bouillon, 1/4 teaspoon cayenne pepper, chili powder, and Serrano peppers (whole). Simmer for an hour, stirring occasionally. Remove the peppers. Step two: Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring occasionally. Step three: Add salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, Tabasco, and beans, if desired, and simmer for 15 minutes, stirring occasionally. Garnish with grated cheddar cheese and chopped onions. Make chili dogs or Frito pie with leftovers.
