Homemade Chili

I make homemade Chili from scratch. I used a recipe from a former Chili cook-off contest winner:
2001 Winner Randy Moore - "Randy's Fool's Gold Chili"
Recipe link: http://www.chilicookin.com/Recipes/CASI/TICC2001.htm

Meat Grinder used: (Amazon Affiliate link)
Thunderbird TB-300E: http://amzn.to/29NXGIg

Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:

1 14-1/2 oz. Can – Swanson's Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.

Bring to a boil and add:

2 tsp. – Pendery's Onion Powder
1 tsp. – Pendery's Garlic Powder
1 Tbls. - Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya

Cut back heat and simmer for about an hour, then add:

½ tsp. – Pendery's Mexican Oregano
½ tsp. – Pendery's Onion Powder
½ tsp. – Pendery's Garlic Powder
1 Tbls. – Pendery's Fort Worth Light Chili Powder
2 Tbls. - Gebhardt's Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:

1 Tbls. – Pendery's Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
Good luck and hope to see you on the chili trail!

"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/