Brown 2lbs of chili grind, with a few drops of Louisiana Hot Sauce; then drain meat and set aside. Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1 - 8oz can of tomato sauce and float 2 medium Serrano pepper. Add drained meat, bring to a boil and then add first mix of spices. Cook for about 10 minutes at a high heat. Reduce heat and cook 30 – 45 minutes.
Turn off heat and let chili rest in pot for 30 minutes to an hour. Remove Serrano peppers, squeeze out juices and then discard. Bring back to a boil 30 – 45 minutes before turn in and then add second mix of spices. Cook 30 minutes.