Recipe - Cin-Chili

Step 1
2 pound Beef chuck cut in 3/8 cubes
1 teaspoon Cooking oil
1 tablespoon Dark chili powder
2 teaspoon Granulated garlic
Step 2
8 ounce Can of tomato sauce
14 ounce Can beef broth
1 teaspoon Chicken bouillon granules
1 teaspoon Jalapeno powder
1 tablespoon Onion powder
One half teaspoon Red pepper
1 teaspoon White pepper
24 ounce Spring water
1 tablespoon Dark chili powder
2 Whole serranos
Step 3
1 tablespoon Paprika
1 pack Sazon*
1 teaspoon Onion pepper
1 teaspoon Garlic powder
One half teaspoon White pepper
5 tablespoon Med & dark chili powders
Step 4
2 teaspoon Cumin
1/8 teaspoon Salt

Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili
powder and garlic and brown the meat. Step 2: Combine the seasonings and
liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat
and simmer for 1 One half hrs. Float the serranos on top of the chili during
this time, removing them before they fall apart. Step 3: Combine seasonings
and add to beef mixture. Bring to a boil. Reduce and simmer for 20 minutes.
adding small amounts of water or beef broth as needed for consistency. Step
4: Add cumin. Taste and add salt(or other seasoning) as needed. Simmer for
10 minutes. Makes about six cups. Sazon* Is a seasoning blend of MSG,
cilantro and achiote. Made by Goya Foods

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini