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Randy's Fool's Gold Chili

    Gray 2 pounds of cubed chuck tender beef (or chili grind).

    Add:

    1 14-1/2 oz. Can – Swanson’s Beef Broth
    1 8-oz. Can – Contadina Tomato Sauce
    1 Cube – Beef Bouillon
    1 Cube – Chicken Bouillon
    Float 1 Jalapeno Pepper and 1 Serrano Pepper.

    Bring to a boil and add:

    2 tsp. – Pendery’s Onion Powder
    1 tsp. – Pendery’s Garlic Powder
    1 Tbls. - Pendery’s Fort Worth Light Chili Powder
    2 Tbls. - Gunpowder Foods Texas Red Chili Powder
    ¼ tsp. - Black Pepper
    1 packet - Sazon Goya

    Cut back heat and simmer for about an hour, then add:

    ½ tsp. – Pendery’s Mexican Oregano
    ½ tsp. – Pendery’s Onion Powder
    ½ tsp. – Pendery’s Garlic Powder
    1 Tbls. – Pendery’s Fort Worth Light Chili Powder
    2 Tbls. - Gebhardt’s Chili Powder
    ¼ tsp. – Black Pepper
    ¼ tsp. – Cayenne Pepper
    ½ packet – Sazon Goya

    Simmer for approximately 30 minutes. Squeeze peppers and discard pulp.

    Add:

    1 Tbls. – Pendery’s Ground Cumin
    ¼ tsp. – Cayenne Pepper
    ½ packet – Sazon Goya

    Simmer for approximately 10 minutes. Taste and add salt and cayenne as
    needed. Good luck and hope to see you on the chili trail!


 

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