Ingredients

2 LB 80/20 ground chuck (original recipe uses meat from H-E-B Texas Grocery)

BATCH 1
24 OZ. Swanson beef broth
1 8 OZ. can tomato sauce
1/8 TSP Louisiana Hot Sauce
1 jalapeno pepper (poke holes in the jalapeno, will use to float)

BATCH 2
2 TSP Mild Bill’s onion granules
1 TBL Knorr beef granules
1 TBL Knorr chicken granules
1 1/2 TSP Mild Bill’s garlic granules
2 TBL Mild Bill’s: San Antonio Original chili powder
1 TBL Mild Bill’s: Dixon Medium Hot chili powder
1 TBL Mild Bill’s Cowtown Light chili powder
1/8 TSP Mild Bill’s cayenne
1/8 TSP Mild Bill’s white ground pepper
1/8 TSP Mild Bill’s fine black pepper

BATCH 3
1 TBL Mild Bill’s cumin
1/2 TSP Mild Bill’s garlic granules
1 TBL Mild Bill’s: San Antonio Original chili powder
1 TBL Mild Bill’s Cowtown Light chili powder
1 packet Sazón Goya seasoning
1/8 TSP H-E-B brown sugar

Instructions

In a 3 or 4-quart pot, brown meat and leave meat in big chunks or balls. Drain and set aside.

Remove all grease and clean out your pot, then add meat chunks back to pot.

Add Batch 1 ingredients and bring to a boil. Once boiling, reduce heat to low simmer and keep lid on the pot.

Cook for about 45 minutes to tenderize the meat.

About 1 hour before serving, add Batch 2. Bring to a boil, being careful not to mash the meat. Instead, push the meat around with the spoon.

Once boiling, reduce heat to low. Keep lid on the pot.

30 minutes before serving, remove pepper (save pepper juice should you want to add spicy heat.)

With scissors, cut meat chunks down to about fingertip size.

About 25 minutes before serving, add Batch 3.

Before serving, taste for salt and heat. Adjust heat as necessary by using pepper juice or Louisiana Hot Sauce. Check gravy consistency. If gravy is too thick, add a little water.