Ingredients

• 2 lbs. beef chuck shoulder (cut in small cubes)
• 1 tsp cooking oil (or Crisco)
• 1 tsp. seasoned salt
• 1 – 8 oz. can tomato sauce
• 8 oz. low sodium beef broth
• 8 oz. low sodium chicken broth
• 8 oz. bottled water
• 1 serrano pepper (make a small slice/hole on side of pepper)
• 1 - 14.5 oz. can Bush Pinto Beans (drained and rinsed)
• 1 - 14 oz. can diced tomatoes (drained)
• 1 chicken bouillon cube
• 1 beef bouillon cube

• Spice Dump 1
• 1 Tbsp. Texas Red Dog chili powder
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• ½ tsp. jalapeno powder
• ½ tsp. salt
• ½ tsp. black pepper

• Spice Dump 2
• 4 Tbsp. San Antonio Red chili powder
• 1 tsp. garlic powder
• ¼ tsp. cayenne pepper
• 1 ½ tsp. cumin
• 1 tsp. brown sugar

• Spice Dump 3
• 1 Tbsp. Texas San Antonio Red chili poder
• 1/4 tsp. cayenne pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 ½ tsp. cumin

Instructions

• Brown meat with cooking oil and seasoned salt; In 4 – 5 quart sauce pan, bring tomato sauce, broth, water, and bouillon to a boil; add “Spice Dump 1” and whisk well; add browned beef to the mixture. Return to a boil; add serrano pepper, reduce heat and simmer for 45 minutes.

• Add “Spice Dump 2” and whisk well, remove serrano pepper and squeeze juice from pepper into the pot; simmer for 30 – 45 minutes.

• Add “Spice Dump 3” to chili mixture and whisk well; add diced tomatoes and beans to mixture; simmer for 30 – 45 minutes. Enjoy!