Chili, Charity, & Fun

24 oz Beef Broth

1 small can Tomato Sauce

Float 1 jalapeno pepper - poke holes in the jalapeno

Float 1 serrano pepper

Bring to a boil. Once it is boiling, turn down heat to low simmer with the lid on. Cook for about 45 minutes. This will tenderize the meat.

subheading: About 1 hour before serving add the following ingredients:

2 tsp Onion Granules - Lone Star Spices

1 TBS Beef Granules*

1 TBS Chicken Granules*

1 ½ tsp Garlic Granules - Lone Star Spices

2 TBS Texas Original - Lone Star Spices

2 tsp Dixon - Lone Star Spices

⅛ tsp Cayenne -Pendry's

⅛ tsp white ground pepper - Pendry’s

⅛ tsp fine black pepper - Pendry's

Bring to a boil being careful not to mash the meat. Instead, push the meat around with the spoon. Turn the heat down to low heat keeping the lid on the pot. Midway through cooking, remove peppers (save pepper juice should you want to add spicy heat.) With scissors, cut meat chunks down to about fingertip size.

subheading: About 25 minutes before serving, add the following:

1 TBS Cumin - -Lone Star Spices

½ tsp Garlic Granules - Lone Star Spices

1 TBS Texas Original - Lone Star Spices

1 TBS Mexene

1 TBS Fort Worth Light - Pendry’s

1 packet Sazon Goya*

⅛ tsp Brown Sugar*

1 dash Louisiana Hot Sauce*

Directions at casichili.net

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