My favorite Chili.  It’s hearty, it’s spicy, it’s awesome on a cold day (admittedly we don’t get too many of these in SoCal but when we consider 50 freezing this is the stuff I turn to.

Feeds 4 until they are stuffed (3 times)

2 Lbs Lean Ground Beef (I use 8% or less fat content beef)
1 Large fresh Jalapeno or Serrano Pepper
14.5 Oz Can of Beef broth
1 8oz Can Tomato sauce
1 TBS Onion Powder
2 TSP Garlic Powder
¼ Cup Chili Powder
¼ TSP Cayenne Pepper
¼ TSP ground Black Pepper
3 TSP Cumin
12 Oz Can of Red Kidney Beans
1 Cube Each (beef and chicken bullion)
2 TBS Brown Sugar
1 TBS Corn Starch

Brown the beef and drain all grease and add to the pot.
Add the beef broth and can of Tomato Sauce
Add the pepper (I put the whole thing in stem and all – you’ll need to remove it later)

Bring the above to a boil in preparation for Drop 1 once it is boiling reduce heat to simmer and add Drop 1 below

Onion Powder
Garlic Powder
1 TBS Chili Powder (not the entire ¼ cup)

Cover and let simmer for 60 minutes.

Once the hour is up remove the pepper and discard. Then add Drop 2.

Drop 2:
2-1/2 Tablespoons Chili Powder
2 TSP Cumin
Black pepper
White pepper
Cayenne pepper
Beef bouillon
1 Chicken bouillon
Kidney Beans
Brown sugar

Continue simmering with lid on for 30 minutes. After the 30 minutes add the last drop.

Drop 3:
Remainder of Chili Powder
1 Teaspon cumin
Salt to taste

Cover it up and simmer for 15 minutes more and serve it up sprinkled with cheese and (if desired) chopped fresh white onion.