Cindy Reed Wilkins’s Cin Chili

Preparation

1. Step 1

   In a heavy 4-quart saucepan over medium-high heat, heat the oil until smoking hot. Add the beef chuck cubes and 1 teaspoon seasoned salt, and cook until the beef is browned on all sides.

   Step 2

   Add the beef broth and tomato sauce, and bring to a slight boil. Add the chicken bouillon, beef bouillon, 2 teaspoons of the onion powder, 1 teaspoon of the garlic powder, 1 tablespoon of the chili powder, the jalapeño powder, and the white pepper. Return to a boil; then reduce the heat and simmer for 1 hour.

   Step 3

   Add the serrano chiles, 1 teaspoon of the garlic powder, 5 tablespoons of the chili powder, 1/4 teaspoon of the cayenne pepper, 2 teaspoons of the cumin, and the brown sugar. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. If the mixture seems dry, add some water. Taste, and add additional seasoned salt if desired. Remove the serrano peppers.

   Step 4

   Add the remaining 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili powder, 1/8 teaspoon cayenne, and 1 1/2 teaspoons cumin. Simmer, stirring occasionally, for 30 minutes.