Award Winning Texas Chili - cooking recipe

Ingredients

2 1/2 lbs ground sirloin
1 (14 ounce) can beef broth
0.5 (14 ounce) can chicken broth
1 (8 ounce) can Hunts tomato sauce
2 teaspoons granulated onion
3/4 teaspoon cayenne
2 teaspoons beef bouillon granules
1/4 teaspoon salt
2 teaspoons chicken bouillon granules
2 tablespoons Gebhardt® Chili powder
5 tablespoons dark chili powder
3 teaspoons ground cumin
2 1/4 teaspoons granulated garlic
1 1/4 ounces sazon goya, 1 packet
1/4 teaspoon brown sugar

Preparation

Brown ground sirloin and drain.
Add beef and chicken broth and tomato sauce to meat and bring to a boil.
Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
Cover and cook 1 hour.
After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
Adjust liquid with remainder of chicken broth, if necessary.
Cover and cook 30 minutes
After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
Reduce heat to a slow boil.
Cook 10 minutes.
Adjust salt, cayenne, and light chili powder to taste.