Derek’s Texas Chili

Warnings:
1. This recipe must not be served to Yankees (may cause permanent damage to their weaker stomachs).
2. This recipe should not be served to Non-Texan women and children or men with too much sugar in their pants.

Ingredients:
5 lb Round Steak or Roast (1/4 inch cubes)

2 Jalapeno Peppers (finely chopped & deseeded)
2 Serrano Peppers (finely chopped & deseeded)

3 - 8oz cans Tomato Sauce
2 - 14oz cans Beef Broth 2 Beef Bouillon Cubes
2 Chicken Bouillon Cubes 2 Cups Onion (finely chopped)
6 Clove Garlic (finely chopped)

1 cup Fort Worth Light Chili Powder
½ cup San Antonio Red Chili Powder

3 Teaspoons Oregano
2 Teaspoons Black Pepper

2 Teaspoons Cayenne Pepper
2 Tablespoons Cumin

3 Tablespoons Cilantro
2 Bottles Allegro (Hickory)

Cooking Steps:
1. Cube and trim meat. Place cubed meat in a container(s) or zip lock bag(s) with the two bottles of Allegro at least 12 hours before you are going to start cooking.

2. Strain the meat to remove the Alegro

3. Add meat, beef broth, tomato sauce, beef bouillon and chicken bouillon to the large cooking pot over medium high heat, stir constantly for five minutes.

4. Reduce heat to medium low, and add the following:
Chopped Jalapenos
Chopped Serranos
1 cup chopped Onions
3 cloves chopped Garlic
½ cup Fort Worth Light Chili Powder
1 Teaspoon black pepper

5. Simmer for an hour and add the following:
3 Teaspoons Oregano
1 cup chopped Onion
3 cloves chopped Garlic
½ cup Fort Worth Light Chili Powder
1 Teaspoon black pepper
1 Teaspoon cayenne pepper

6. Continue to simmer for about half an hour then add the following:
½ cup San Antonio Red Chili Powder
2 Tablespoons Cumin
1 Teaspoon cayenne pepper
3 Tablespoons Cilantro

7. Continue to simmer for 10 minutes then add cayenne and salt to taste. Reduce heat to low and stir as needed. Note: The longer it is allowed to cook the better it becomes, but may be served 30 minutes after the completion of this step.