Ingredients for Award Winning Texas Chili
- 1 lb ground sirloin
- 2 cups beef broth
- up to 1 cup chicken broth (as needed)
- 1 (28 ounce) can Hunts tomato sauce
- 2 tsp granulated onion powder
- 3/4 tsp cayenne pepper, plus more to taste
- 2 tsp Wyler's beef bouillon granules
- 1/4 tsp salt, plus more to taste
- 2 tsp Wyler's chicken bouillon granules
- 2 tbsp Gebhardt chili powder, plus more to taste
- 5 tbsp dark chili powder
- 3 tsp ground cumin
- 2 1/4 tsp granulated garlic powder
- 1 packet Sazón Goya (optional)
- 1/4 tsp brown sugar
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How to Make Award Winning Texas Chili
- Brown 1 lb ground sirloin in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add 2 cups beef broth, 1 (28 ounce) can tomato sauce, and bring to a boil.
- **Spice Dump 1:** Stir in 2 tsp granulated onion powder, 1/2 tsp cayenne pepper, 2 tsp Wyler's beef bouillon granules, 1/4 tsp salt, 2 tsp Wyler's chicken bouillon granules, 1 tbsp light chili powder, and 2 tbsp dark chili powder.
- Cover and simmer for 1 hour.
- **Spice Dump 2:** Stir in 2 tsp ground cumin, 2 tsp granulated garlic powder, 2 tbsp dark chili powder, 1 tbsp light chili powder, and 1 packet Sazón Goya (optional).
- Add more chicken broth (up to 1 cup) if needed to adjust consistency.
- Cover and simmer for 30 minutes.
- **Spice Dump 3:** Stir in 1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic powder, 1/4 tsp cayenne pepper, and 1/4 tsp brown sugar.
- Reduce heat to low, maintaining a gentle simmer.
- Cook for 10 minutes.
- Taste and adjust seasoning with salt, cayenne pepper, and light chili powder as needed.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
24g
Carbs
1g
