Texas Chili


2 ½ lbs ground beef

1 can beef broth

1 can tomato sauce

1st Dump

1 Tbsp paprika

1 Tbsp chicken bullion

1 Tbsp beef bullion

1 Tbsp onion powder

1 Tbsp garlic powder

2nd Dump

½ tsp salt

¼ tsp jalapeno

1 bay leaf

¼ tsp coriander

¼ tsp oregano

½ tsp brown sugar

1 can tomato sauce

2 packages sazon seasoning mix

3nd Dump

1 Tbsp paprika

1/8 tsp ancho

1/8 tsp ancho habanero

1 Tbsp light chili powder

¼ tsp white pepper

1/8 tsp red pepper

2 Tbsp dark chili powder

4th Dump

2 Tbsp dark chili powder

1 Tbsp paprika

1 Tbsp light chili powder

1 Tbsp & 1 tsp ground comino

¼ tsp brown sugar

1 tsp MSG

1/8 tsp black pepper


For meat:

Rinse meat in a colander. Brown 2 ½ lbs of ground beef. Drain meat. Add 1 can beef broth in a sauce pan and bring to a boil.


Cook on high until boiling, add 1st dump, reduce heat and cook for 1 hour for cuts of meat. (note: cook less for ground meat)

Add 2nd dump. Cook on low for 30 minutes

Add 3rd dump. Cook 10 minutes and turn off chili or let simmer.

10 minutes before you eat add 4th dump. Adjust heat and salt to taste.

Note: If chili seems to be too thick during cooking add more beef broth or water. Keep meat covered with liquid.