Sierra Chili

• 2 1/2 lb. chuck or ground beef
• 1/2 tsp. Crisco
• seasoned salt
• 1 can Swanson beef broth
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. chili powder
• 1 Tbsp. granulated onion
• 1 tsp. granulated garlic
• 1/2 tsp. cayenne pepper
• 1/4 tsp. ground jalapeno pepper
• 1 tsp. beef bouillon granules
• 2 tsp. chicken bouillon granules
• 1/2 tsp. salt
• 4 tsp. cumin
• 1 tsp. granulated garlic
• 1/4 tsp. black pepper
• 1 pkg. Sazon Goya (available at Pendrys)
• 1 Tbsp. chili powder
• 1/4 tsp. brown sugar

1. Brown beef in Crisco and seasoned salt. Add beef broth, tomato sauce and water to cover plus 1-inch (add more water as needed). Cook on low 1/2 hour. Add next 8 ingredients. Slow bubble about 1 hour or until meat is tender. Add remaining 6 ingredients. Slow cook for 45 minutes. Makes 3 1/2 quarts.

ground beef, crisco, salt, beef broth, tomato sauce, chili powder, onion, garlic, cayenne pepper, ground jalapeno pepper, beef bouillon granules, chicken bouillon granules, salt, cumin, garlic, black pepper, sazon, chili powder, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144373 (may not work)