Ingredients
5 lbs. blade steak
2 lbs. ground bison
7 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
2 cups red onion chopped fine
2 green peppers chopped
10 cloves garlic chopped
32 oz. beef broth
2 cubes beef boullion
3 cubes chicken boullion
3 Jalepeno Peppers
3 Serrano Peppers
16 tablespoons Penzys Chili Powder
2 tablespoons Penzys Medium Hot Chili Powder
1 tablespoon oregano
3 packets Sazon Goya
32 ounce can of chopped tomatoes, drained
1 tablespoon cayenne pepper
3 tablespoons Penzys Cumin Powder
1/2 oz Melinda’s XXX Habanero Sauce
Chopped cilantro
Sour cream
Preparation
Trim blade steak grizzle and fat, chop meat into pea size pieces In very large stock pot add 4 ounces olive oil then meat and salt & pepper, simmer & toss till brown, drain off fat. In a seperate large saute pan add 3 tablespoons of olive oil and onions. Saute 3 minutes over medium high then add green peppers and garlic and saute an additional 2 minutes. Transfer ingredients to stock pot. Add beef broth, boullion cubes, peppers, 8 tablespoons of chili powder and 1 packet of Sazon Goya. Bring to a boil and simmer for 1 hour. Add 1 tablespoon of oregano 8 tablespoon of chili powder chopped tomatoes, cayenne pepper and 1 packet of Sazon Goya, simmer 30 minutes Remove peppers and juice out internals into chili, add cumin, medium hot chili powder, habanero sauce and last packet of Sazon Goya Simmer 10 additional minute Garnish with cilantro and a dollup of sour cream
