Red Canyon - Texas Chili

• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork (can use all beef)
• 1 (14 ounce) can low sodium beef broth
• 1 (14 ounce) can low sodium chicken broth
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 beef bouillon cube
• 1 chicken bouillon cube
• 6 tablespoons chili powder
• 2 1/2 teaspoons garlic powder
• 4 teaspoons onion powder
• 2 teaspoons paprika
• 4 teaspoons cumin
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1 jalapeno pepper
• 1 serrano pepper
• 2 tablespoons cooking oil

1. Step #1.
2. In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
3. Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
4. Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
5. Bring to a boil then reduce heat and simmer 1 hour covered.
6. Step #2.
7. Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and 1/2 teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
8. Step #3.
9. Add the following:
10. 1 teaspoons onion powder.
11. 1/2 teaspoons garlic powder.
12. 2 teaspoons paprika.
13. 2 teaspoons cumin.
14. 1 Tbs. chili powder.
15. 1/4 teaspoons ground red pepper.
16. 1/2 teaspoons ground black pepper.
17. Simmer 15 minutes and serve.
18. Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.

ground beef, ground pork, beef broth, chicken broth, salt, chicken, chili powder, garlic, onion powder, paprika, cumin, ground black pepper, ground red pepper, pepper, serrano pepper, cooking oil

Taken from www.food.com/recipe/red-canyon-texas-chili-247745 (may not work)