• 3 pounds top sirloin, cut into 1/4-inch pieces
• 4 tablespoons bacon drippings
• 4 large cloves of garlic, minced
• 1 large onion, finely chopped
• 2 (10-1/2 oz.) cans beef broth
• 1 (8 oz.) can tomato sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chili powder
• 1 tablespoon Hungarian sweet paprika
• 1/2 teaspoon white pepper
• 1 or 2 whole jalapeños, seeded and halved
• 3 tablespoons chili powder
• 1 teaspoon cumin, ground

Method

Working in batches, brown meat in bacon drippings In a Dutch oven. Add garlic and onion and cook until onion is translucent, but not browned.

Stir in broth and tomato sauce, onion powder, chili powder, paprika and white pepper. Put the jalapeño halves on surface of chili. Bring to a boil and when boiling, immediately lower heat so that chili is just simmering.  Cook, covered, for 1 hour,. Lift lid from time to time to see that liquid covers the meat, but don't overdo this.  You can add a little more broth if meat gets dry.

Remove jalapeños from surface and stir in the additional chili powder and ground cumin. Dice jalapeños and return to chili, cover, and simmer over very low heat for an additional hour.

At the end of the cooking time, adjust to your own taste.

Serves: 6

Contributor: Donna Hines

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