All Things in Moderation

Step 1

2 lbs – “chili grind” beef chuck
2 tsp – cooking oil/olive oil + “pam”
1 tbsp – Wick Fowler 2 Alarm chili powder
2 tsp – chopped garlic

After browning meat in big skillet [use a little oil and pam], put the browned meat into a three quart heavy saucepan, add the remaining ingredients and simmer  [10 min.] .  Simmering is done on low-medium heat on most stovetops.

 Prepare Step 2 during the 10 minute simmer.

Step 2

1 – 8 oz can of tomato sauce or home prepared sauce
1 – big can of beef broth or real beef broth
1/4 cup chopped sweet yellow onion Texas A&M1015Y or [Granex (Vidalia, Maui Maui or NoonDay)]
1 tsp – chopped garlic
8 oz – bottled or distilled or filtered water
1 tbsp – WF 2 Alarm chili powder
2 – serrano peppers
1/2 tsp – salt

Combine seasonings except the serrano peppers and add to beef mixture. Float the 2 serrano peppers on top of the mixture. Bring to a boil and hold for 3 minutes, reduce heat and simmer for 1 hour.  Then remove the floating serrano peppers.

Taste the mixture after an hour.

Correction to your personal taste stage!

Have handy:
a little bit of chopped onion, a little bit of chopped garlic, more 2 Alarm chili powder, red pepper, a little cumin, salt, and [optionally] a little bit of brown sugar.  Also more bottled water, of course.  I personally never use the sugar, but a little bit is ok for most people. Do not overdo sugar or you will make a hopeless, disgusting mess.

GUESS HOW MUCH OF EACH YOU NEED TO CORRECT THE SEASONING AND USE LESS THAN YOUR GUESS FOR EACH.

THIS will be  your first correction simmer.

If necessary do a second “correction to your personal taste stage”.

 Simmer for 10 minutes.

Let stand for 40 minutes

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