0.0 lb. squirrel (there is no squirrel in this recipe)

2.0 lb. ground round (85% lean)

1.0 lb. chuck steak (cut into small cubes)

12 oz. tomato sauce

12 oz. beef broth (low-sodium)

12 oz. amber lager (I used Live Oak Big Bark)

11 dried red chili peppers (chili de árbol, torn into 3 or 4 pieces; do not touch your penis after doing this)

11 Tbsp chili powder (I used half Fiesta Fancy Light Chili Powder (i.e. supermarket chili powder) and half a blend of chili powders I got in the bulk spices aisle at HEB, especially a dark “San Antonio” blend)

2.0 Tbsp cumin (I used a high oil variety from the bulk spices at HEB)

2.0 tsp paprika (Spanish, not smoked)

1/2 tsp. cayenne pepper (40,000 Scoville rated, from bulk spice aisle at HEB)

1.5 Tbsp granulation onion

2.0 tsp. garlic powder (Note: not garlic salt) 

3/4 tsp. black pepper

3 cubes beef bullion

1.5 packets Sazon Goya Cilantro Tomato seasoning

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