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Red Lion Spicy Foods Logo Pocono Red Chili

 

2 lbs. 80/20 ground chuck
14 oz. water
1 14.5 oz. can beef broth
1 8 oz. can tomato sauce
1 14.5 oz. can petite cut diced tomatoes
1 boneless pork loin chop
2 Jalapeno chiles, stems removed and pierced

4 tbs. Red Lion Spicy Foods Company Competition Blend chili powder, divided 3 tbs. & 1 tbs.
1 tbs. onion powder
1 tbs. Hungarian Hot paprika
1 1/2 tsp. Cayenne powder, divided 1 tsp. & 1/2 tsp.
1 packet Sazon Goya
1 beef bouillon cube
1 chicken bouillon cube
1 tbs. Cumin
1 tsp. garlic powder
1/4 tsp. brown sugar
Combine the spices as follows -
Dump 1 -
3 tbs. Red Lion Spicy Foods Competition Blend Chili Powder
Onion powder
Hungarian Hot paprika
1 tsp. Cayenne powder
Sazon Goya

Dump 2 -
1 tbs. Red Lion Spicy Foods Competition Blend Chili Powder
Cumin
Garlic powder
1/2 tsp. Cayenne powder
Brown sugar

Heat a small stock pot over medium-high heat. Add the ground beef, keeping it in large pieces. Cook
until browned, breaking into smaller pieces. Add 14 oz. water, cover and boil for 20 minutes. Remove
from heat. Place a large coffee filter in a strainer, place strainer over a large bowl. Using a slotted
spoon, remove meat from the pot and place in strainer. Pour liquid from pot into a gravy separator. Wipe
any grease residue from the pot. Return meat to the pot, and set heat to medium-high. Pour liquid from
gravy separator into the pot, do not pour off fat.

Pour strained liquid into the pot, bring to a boil and add the tomato sauce, beef broth, diced tomatoes,
beef bouillon, chicken bouillon and Dump 1. Boil for 1 minute. Add the pork chop and jalapenos. Reduce heat
and simmer, covered, for 60 minutes. Remove the pork chop and jalapenos, reserving the chiles.

Bring to a boil and add Dump 2. Boil for 1 minute, and then reduce heat and simmer, uncovered, for
30 minutes. Smash the reserved jalapenos through a strainer, and add the liquid to the pot.
Stir well and serve.

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