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Lady Bug Chili

 View Printer-Friendly Version 2006 Terlingua International Chili Champion

Ingredients

• 1 14 oz can  Beef Broth (step 1)
• 1 8 oz can  No Salt Tomato Sauce (step 1)
• 2 lbs  Ground Beef (chili grind) (step 1)
• 1 ea  Jalapeno Pepper (step 2)
• 1   Serrano Pepper (step 2)
• 1 1/2 tbsp  Onion Powder (rounded) (step 3)
• 2 tbsp  Mexene Chili Powder (step 3)
• 2 1/2 tbsp  Light Chili Powder (step 4)
• 2 1/2 tbsp  Dark Chili Powder (step 4)
• 2 tsp  Cumin (step 4)
• 1/4 tsp  Black Pepper (step 4)
• 1/4 tsp  White Pepper (step 4 )
• 1/4 tsp  Cayenne Pepper (step 4)
• 1/2 cube  Beef Boullion (step 4)
• 1/2 cube  Chicken Bouillon (step 4)
• 1/4 tsp  Brown Sugar (step 4)
• 1 pkg  Sazon Goya (step 4)
• 2 tsp  Mexene Chili Powder (step 5)
• 1 tsp  Cumin (step 5)
• 1/2 tsp  Salt (step 5)

Directions

1. Bring to a boil then add ingredients from step 3 ( onion powder, garlic powder and chili powder).
2. Cover and simmer at medium boil for 1 hour.
3. Remove peppers, squeeze juice and set aside.
4. Replace lid and continue medium boil for addintional 15 minutes, and then add ingredients from step 4 (light chili powder, dark chili powder, cumin, black pepper, white pepper, cayenne pepper, beef & chicken boullion, brown sugar and sazon goya ).
5. Continue boiling with lid on for 30 minutes.
6. Then, add juice from peppers and ingredients from step 5 ( chili powder, cumin and salt).
7. Leave covered and simmer for additional 15 minutes and serve.
8. In 4-quart pot, brown ground beef in skillet.
9. After browning, drain meat.
10. Add ingredients from step 1(beef broth and tomato sauce).
11. Float jalapeno pepper and serrano pepper.

Yield: 1 qt chili
Preptime: 15 minutes
Cook time: 1 hour to 1 hour 15 minutes