icon Christine Knight’s Big Kahuna Chili
(from Texas Monthly magazine)

Ingredients:

  • 2 lbs coarsely chuck, ground
  • 1 8-ounce can tomato sauce
  • 1 16-ounce can beef broth
  • 1–3 fresh jalapeños, scored vertically (optional)
  • 3 tbsp dark chili powder
  • 3 tbsp mild or hot chile powder
  • 2 tbsp granulated onion
  • 1/4 tsp cayenne papper
  • 1 beef bouillon cube
  • 1 chicken bouillon cube
  • 2 tsp granulated garlic
  • 1 tbsp cumin
  • 2 tsp paprika (such as Pacific Beauty)
  • 1/2 tsp white pepper
  • 1 package cilantro-tomato Sazón Goya seasoning

Preparation:

  1. In a chili pot over medium heat, sear meat till gray, taking care not to brown it (browning changes texture). Remove grease using a turkey baster or by draining meat in a colander in the sink. Add the tomato sauce, beef broth, and about half a cup of water. Tie the jalapeños in cheesecloth and add to pot. Cover and cook for 30 minutes, adding water as needed, then remove jalapeños.
  2. Add 1 1/2 tbsp dark chili powder, 1 1/2 tablespoons mild chile powder, granulated onion, cayenne, beef bouillon, and chicken bouillon. Stir, cover, and simmer for 1 hour, adding water if mixture gets too thick. Add the remaining chile powders, granulated garlic, cumin, paprika, pepper, Sazón Goya, and more water if necessary. Cover and simmer for 30 minutes.
  3. YIELD: Serves 8.

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    Last updated: February 15, 2017