3 pounds top sirloin, cut into 1/4-inch pieces
4 tablespoons bacon drippings
4 large cloves of garlic, minced
1 medium onion, chopped
10-1/2 ounce can of beef broth
13-3/4 ounce can of chicken broth
1 cup tomato sauce
1 tablespoon sugar

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon white pepper
2 jalapeños, seeded and halved
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder

In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until transparent.

Add the beef broth, chicken broth and tomato sauce and bring to a boil. Add the sugar, onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.

Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.

At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.

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