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In a 3 or 4 qt. pot, brown 2 lbs 80/20 Ground Chuck from HEB.

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While browning, leave meat in big chunks in your pot.

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Drain off grease and set aside. Clean out pot with a paper towel.

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Add meat chunks back to pot with 24 oz. Beef broth, 1 small can Tomato Sauce.


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Float 1 Jalapeno pepper (poke holes in the jalapeno) and 1 Serrano pepper. 



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Turn off heat and let chili rest in pot for 30 minutes to an hour.

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Bring to a boil and turn down heat to low simmer with the lid on.

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Cook for about 45 minutes to tenderize meat.

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About 1 hour before serving add spices from first spice list.

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Bring to a boil, push the meat around with the spoon as not to mash.

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Turn heat to low, keeping the lid on the pot.

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Midway through, remove peppers (save pepper juice to add spicy heat.)

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With scissors, cut meat chunks down to about fingertip size.

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About 25 minutes before serving, add spices from second list of spices

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Before serving, taste for salt and heat and adjust if necessary.

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Use the left over pepper juice if chili needs heat (or add Louisiana Hot Sauce).

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Check gravy consistency. If gravy is too thick, add a little water.