Ace in the Hole Texas Style Chili
(courtesy of Ron Boisseranc, Chili on the Comstock competitor, in Minden. Serves 4 to 6)
2 pounds 80/20 ground beef
1 14-ounce can chicken broth
1 14-ounce can beef broth
4 teaspoons onion powder
4 teaspoons garlic powder
1 7-ounce can tomato sauce
3 tablespoons chili powder
4 teaspoons cumin
Dash of hot sauce, or to taste
Salt, to taste
Start by making 7 meatballs with beef. Then, simmer meatballs in their own fat for about 30 minutes in a covered skillet before breaking balls into smaller chunks. Cover and turn off heat. In a large pot, mix all spices and liquids, and simmer about 20 minutes. Add drained beef. Break meatballs down to final consistency. Bring pot to a boil, cover, and simmer for 45 minutes to blend flavors. Taste and add hot sauce or salt as needed.
