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Brown 2 lbs. of chili grind, with a few drops of Louisiana Hot Sauce; then drain meat and set aside.

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Clean pot then add one can of beef broth, 1/2 can of chicken broth, 1- 8 oz. can of tomato sauce and float 2 medium Serrano pepper.

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Add drained meat, bring to a boil and then add first mix of spices.

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Cook for about 10 minutes at a high heat.

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Reduce heat and cook 30 - 45 minutes.

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Turn off heat and let chili rest in pot for 30 minutes to an hour.

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Remove Serrano peppers, squeeze out juices and then discard.

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Bring back to a boil 30 - 45 minutes before turn in and then add second mix of spices.

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Cook 30 minutes.