The standard bowl of red.
Christine Knight’s Big Kahuna Chili, the Princess Edition
2 pounds coarsely ground chuck (chili grind)
1 eight-ounce can tomato sauce (such as Contadina)
1 sixteen-ounce can beef broth (such as Swanson’s)
1–3 fresh jalapeños, scored vertically (optional)
3 tablespoons dark chili powder, divided (such as Mild Bill’s, sold online, or McCormick)
3 tablespoons mild or regular chili powder, divided (such as San Antonio Original, sold online, or Gebhardt)
2 tablespoons granulated onion
1/4 teaspoon cayenne
1 beef bouillon cube
1 chicken bouillon cube
2 teaspoons granulated garlic
1 tablespoon cumin
2 teaspoons paprika (such as Pacific Beauty)
1/2 teaspoon white pepper
1 package cilantro-tomato Sazón Goya seasoning
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 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.
Add 1 1/2 tablespoons dark chili powder, 1 1/2 tablespoons mild chili powder, granulated onion, cayenne, beef bouillon, and chicken bouillon. Stir, cover, and simmer for 1 hour, adding water if mixture gets too thick. Add remaining chili powders, granulated garlic, cumin, paprika, pepper, Sazón Goya, and more water if necessary. Cover and simmer for 30 minutes. Serves 8.