Cindy Reed Wilkins's Cin Chili

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• 1 teaspoon vegetable oil
• 2 pounds beef chuck, cut into ⅜-inch cubes
• Seasoned salt
• 1 (14½-ounce) can low-sodium beef broth
• 1 (8-ounce) can no-sodium tomato sauce
• 1 teaspoon or 1 cube chicken bouillon
• 1 teaspoon or 1 cube beef bouillon
• 2½ teaspoons onion powder
• 2½ teaspoons garlic powder
• 6 tablespoons plus 2 teaspoons chili powder
• ½ teaspoon jalapeño powder
• ¼ teaspoon ground white pepper
• 2 serrano chiles, roasted, peeled, and seeded
• ¼ teaspoon plus ⅛ teaspoon cayenne pepper
• 3½ teaspoons ground cumin
• ¼ teaspoon brown sugar

Directions

1. In a heavy 4-quart saucepan over medium-high heat, heat the oil until smoking hot.
2. Add the beef chuck cubes and 1 teaspoon seasoned salt, and cook until the beef is browned on all sides.
3. Add the beef broth and tomato sauce, and bring to a slight boil.
4. Add the chicken bouillon, beef bouillon, 2 teaspoons of the onion powder, 1 teaspoon of the garlic powder, 1 tablespoon of the chili powder, the jalapeño powder, and the white pepper.
5. Return to a boil; then reduce the heat and simmer for 1 hour.
6. Add the serrano chiles, 1 teaspoon of the garlic powder, 5 tablespoons of the chili powder, ¼ teaspoon of the cayenne pepper, 2 teaspoons of the cumin, and the brown sugar.
7. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes.
8. If the mixture seems dry, add some water.
9. Taste, and add additional seasoned salt if desired.
10. Remove the serrano peppers.
11. Add the remaining ½ teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons chili powder, ⅛ teaspoon cayenne, and 1½ teaspoons cumin.
12. Simmer, stirring occasionally, for 30 minutes.

YIELD: SERVES 4 TO 6