Terlingua Chili

I like to take a few minutes while the meat is browning to make a bowl for each ‘dump’ of spices. This makes it easier and less time consuming in my opinion. There’s not a lot of work to this, but set aside three hours to make this chili. You’ll be glad you did!

Step one:
Cook the chili meat in the bacon drippings in a stock pot until the meat is gray in color. Add chicken broth, beef broth, and tomato sauce and bring to a boil, and then reduce heat to simmer. Add granulated onion, beef bouillon, chicken bouillon, 1/4 teaspoon cayenne pepper, chili powder, and fresh peppers (whole – do not cut up – just float them). Simmer for an hour, stirring occasionally. Cut slits in the peppers, mash to release pulp into the chili, and then remove the peppers from the pot and discard.

Step two:
Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, 1/4 teaspoon cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring ocassionally.

Step three:
Add 1 teaspoon cumin, 1/4 teaspoon cayenne pepper and simmer for 15 minutes.

Then you are ready to serve! Garnish with cilantro, sour cream, avocado, grated cheese, or just enjoy it with some crackers or warm tortillas. Use leftovers to make enchiladas, Frito pie, or chili dogs!!