Homemade Chili

I make homemade Chili from scratch. I used a recipe from a former Chili cook-off contest winner:\r
2001 Winner Randy Moore - Randys Fools Gold Chili\r
Recipe link: \r
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Meat Grinder used: (Amazon Affiliate link)\r
Thunderbird TB-300E: \r
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Gray 2 pounds of cubed chuck tender beef (or chili grind). \r
Add: \r
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1 14-1/2 oz. Can – Swansons Beef Broth \r
1 8-oz. Can – Contadina Tomato Sauce \r
1 Cube – Beef Bouillon \r
1 Cube – Chicken Bouillon \r
Float 1 Jalapeno Pepper and 1 Serrano Pepper. \r
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Bring to a boil and add: \r
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2 tsp. – Penderys Onion Powder \r
1 tsp. – Penderys Garlic Powder \r
1 Tbls. - Penderys Fort Worth Light Chili Powder \r
2 Tbls. - Gunpowder Foods Texas Red Chili Powder \r
¼ tsp. - Black Pepper \r
1 packet - Sazon Goya \r
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Cut back heat and simmer for about an hour, then add: \r
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½ tsp. – Penderys Mexican Oregano \r
½ tsp. – Penderys Onion Powder \r
½ tsp. – Penderys Garlic Powder \r
1 Tbls. – Penderys Fort Worth Light Chili Powder \r
2 Tbls. - Gebhardts Chili Powder \r
¼ tsp. – Black Pepper \r
¼ tsp. – Cayenne Pepper \r
½ packet – Sazon Goya \r
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Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add: \r
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1 Tbls. – Penderys Ground Cumin \r
¼ tsp. – Cayenne Pepper \r
½ packet – Sazon Goya \r
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Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed. \r
Good luck and hope to see you on the chili trail!\r
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Niles Blues Kevin MacLeod (incompetech.com) \r
Licensed under Creative Commons: By Attribution 3.0\r