• Oregano Step
• dried oregano
• small amount of beer (something a Texan would drink)

• Beef Step
• bacon grease
• 2 lbs 80/20 ground beef
• 10 shakes Louisiana Hot Sauce
• 5 shakes Adobo seasoning
• pinch smoked salt

• Veggie Step
• 2 white onions, finely chopped
• 2 jalapeño peppers
• 3 anaheim peppers
• 2 serrano peppers
• 2 T minced garlic

• Broth Step
• 1 can Swanson beef broth
• ½ can Swanson chicken broth
• 1 Wylers beef cube
• ¾ Wylers chicken cube
• remainder of beer
• 4 T chili spice mixture
• ½ t granulated garlic
• 1 t cumin
• 1 T granulated onion
• pinch red jalapeño powder
• pinch black pepper
• pinch smoked salt
• pinch cayenne pepper
• 1 pkg Goya Sazon
• ½ t ground corriander
• 1 t paprika
• 1 can whole tomatoes w/ liquid
• 8 oz can tomato sauce

• First Cooking Step
• 1 can drained & rinsed pinto beans
• 1 can green chiles w/ liquid

• Second Cooking Step
• 3 T chili spice mixture
• ½ t granulated garlic
• 1 pkg Goya Sazon
• 1 t cumin
• ½ t turbinado sugar
• pinch smoked salt

Oregano Step: steep oregano and in just enough beer to hydrate the oregano.

Beef Step: In dutch oven melt enough bacon grease to use for cooking the beef. Brown the beef, but only break it up into golf ball sized chunks. When nearly done add the adobo seasoning and hot sauce. Remove from dutch oven.

Note on peppers: use any peppers in any amount you have or want to use. The spicier the peppers, the hotter the chili will be.

Veggie Step: Saute the onions and peppers in the dutch oven until well softened. Half way through the saute add the garlic.

Broth Step: While the meat and veggies are cooking, prepare the broth. In a stock pot, combine the beef and chicken broth with the beef and chicken cubes and the beer. Bring to a boil. Add the rest of the broth ingredients along with the oregano steeped in beer and gently simmer for 15 minutes to thoroughly dissolve the powder ingredients.

First Cooking Step: Return the beef to the dutch oven. Add the broth. Add the first cooking step ingredients. Cook covered at a low boil for 30 minutes.

Second Cooking Step: Remove the lid from the dutch oven. Add the second cooking step ingredients. Use a potato masher and thoroughly break up the meat and whole tomatoes. Cook uncovered for 40 minutes at a low boil. If the chili is too thin, increase the boil. If too thick, add additional beer. Taste for salt at the end of the second cooking step.

Prep & cooking time: 3 hours.