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Honey Jones
Canyon Lake, Texas
2003 CASI Champion
 




Step 1

2 1/2 Lbs, Lean course ground beef or chuck tender cut into 3/8" cubes
1 tbsp - Cooking oil 
1 tsp - seasoned salt
In a 4 quart heavy saucepan, add above ingredients while browning the meat
Step 2
Add 1 8oz can of Tomato sauce and 1 14 1/2 oz can of beef broth and bring to boil 
Reduce heat and simmer for 1/2 hour
Step 3
1 tbsp - Mexene Chili Powder
1 1/2tbsp - onion granules 
1 tbsp - paprika 
2 tsp - garlic granules
1/2 tsp - salt
1/4 tsp - black pepper 
1/4 tsp - cayenne pepper
1 - beef bouillon cube
1 - chicken bouillon cube
Combine spices then add mixture to pot.  Drop 1 beef and 1 chicken bouillon cube into pot.  Continue to simmer for 1 hour.  Add water as needed
Step 4
6 tbsp - Mexene Chili Powder
5 tsp - cumin
1/4 tsp - dark brown sugar 
1 1/2 tsp - garlic granules
1 tsp - "Original" Louisiana Hot Sauce
1 pkg - Sazon Goya or 1/2 tsp MSG
Combine spices then add mixture to pot.  Simmer chili for 1/2 hour, adding spring water as needed for desired consistency.  Add salt to taste and "Original" Louisiana Hot sauce for heat

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