-
1 tbsp.
Mexene Chili Powder
-
1 tbsp.
San Antonio Original Chili Powder - Mild Bill's
-
1 tbsp.
Dixon Med Hot Chili Powder - Mild Bill's
-
1 tbsp.
onion granules
-
1 tbsp.
garlic granules
-
1 tbsp.
beef granules
-
1 tbsp.
chicken granules
-
1 tsp.
cumin
-
¼ tsp.
Hungarian paprika
-
1/8 tsp.
salt
-
¼ tsp.
Hot Stuff Pepper Blend - Mild Bill's
-
1 tbsp.
Mexene Chili Powder
-
1 tbsp.
San Antonio Original Chili Powder - Mild Bill's
-
1 tbsp.
Dixon Med Hot Chili Powder - Mild Bill's
-
1 tbsp.
onion granules
-
1 tbsp.
garlic granules
-
1 tbsp.
beef granules
-
1 tbsp.
chicken granules
-
1 tsp.
cumin
-
¼ tsp.
Hungarian paprika
-
1/8 tsp.
salt
-
¼ tsp.
Hot Stuff Pepper blend - Mild Bill's
-
•
Brown 2 lbs. of chili grind - drain off grease
-
•
Add 1 can beef broth, 1 can tomato sauce and first mix of spices bring to a boil
-
•
Add drained meat, bring to a boil and then add first mix of spices.
-
•
Reduce to simmer for 50 minutes
-
•
Add second mix of spices and simmer for 30 minutes.
-
•
If liquid is needed you, use more beef broth also salt and heat can be adjusted to your liking.