Red Canyon - Texas Chili - cooking recipe

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork (can use all beef)
1 (14 ounce) can low sodium beef broth
1 (14 ounce) can low sodium chicken broth
1 (8 ounce) can no-salt-added tomato sauce
1 beef bouillon cube
1 chicken bouillon cube
6 tablespoons chili powder
2 1/2 teaspoons garlic powder
4 teaspoons onion powder
2 teaspoons paprika
4 teaspoons cumin
1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 jalapeno pepper
1 serrano pepper
2 tablespoons cooking oil

Preparation

Step #1.
In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
Bring to a boil then reduce heat and simmer 1 hour covered.
Step #2.
Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and 1/2 teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
Step #3.
Add the following:
1 teaspoons onion powder.
1/2 teaspoons garlic powder.
2 teaspoons paprika.
2 teaspoons cumin.
1 Tbs. chili powder.
1/4 teaspoons ground red pepper.
1/2 teaspoons ground black pepper.
Simmer 15 minutes and serve.
Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.