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Brazos River Chili

Source of Recipe


Internet






List of Ingredients



• 3 pounds top sirloin, chili grind or cut into ¼-inch pieces
  
• 4 Tbsp bacon drippings
  
• 4 large cloves garlic, minced or put through a garlic press
  
• 1 medium onion, finely chopped
  
• 1 (10½-ounce) can beef broth
  
• 1 (13¾-ounce) can chicken broth
  
• 1 cup tomato sauce
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 3 Tbsp chili powder
  
• 1 Tbsp Hungarian sweet paprika
  
• ½ tsp white pepper
  
• 1 or 2 whole jalapeños, seeded and halved
  
• .
  
• 3 Tbsp chili powder
  
• 1 tsp ground cumin
  
• 1 tsp onion powder
  






Instructions



1. In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.
   
   
2. Add the beef broth, chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.
   
   
3. Remove jalapeños from surface and stir in the additional chili powder, cumin and onion powder. Return jalapeños to chili, cover and simmer over very low heat for an additional hour.
   
   At the end of the cooking time, adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.