INGREDIENTS
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