Cindy Reed Wilkinss Cin Chili Recipe

Name: Cindy Reed Wilkinss Cin Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 2 pounds beef chuck, cut into 3/8-inch cubes; Seasoned salt; 1 (14 1/2-ounce) can low-sodium beef broth; 1 (8-ounce) can no-sodium tomato sauce; 1 teaspoon or 1 cube chicken bouillon; 1 teaspoon or 1 cube beef bouillon; 2 1/2 teaspoons onion powder; 2 1/2 teaspoons garlic powder; 6 tablespoons plus 2 teaspoons chili powder; 1/2 teaspoon jalapeno powder; 1/4 teaspoon ground white pepper; 2 serrano chiles, roasted, peeled, and seeded (see Notes, page 22); 1/4 teaspoon plus 1/8 teaspoon cayenne pepper; 3 1/2 teaspoons ground cumin; 1/4 teaspoon brown sugar

Servings: persons

1 teaspoon vegetable oil
2 pounds beef chuck, cut into 3/8-inch cubes
Seasoned salt
1 (14 1/2-ounce) can low-sodium beef broth
1 (8-ounce) can no-sodium tomato sauce
1 teaspoon or 1 cube chicken bouillon
1 teaspoon or 1 cube beef bouillon
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
6 tablespoons plus 2 teaspoons chili powder
1/2 teaspoon jalapeno powder
1/4 teaspoon ground white pepper
2 serrano chiles, roasted, peeled, and seeded (see Notes, page 22)
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
3 1/2 teaspoons ground cumin
1/4 teaspoon brown sugar

1
In a heavy 4-quart saucepan over medium-high heat, heat the oil until smoking hot.
2
Add the beef chuck cubes and 1 teaspoon seasoned salt, and cook until the beef is browned on all sides.
3
Add the beef broth and tomato sauce, and bring to a slight boil.
4
Add the chicken bouillon, beef bouillon, 2 teaspoons of the onion powder, 1 teaspoon of the garlic powder, 1 tablespoon of the chili powder, the jalapeno powder, and the white pepper.
5
Return to a boil; then reduce the heat and simmer for 1 hour.
6
Add the serrano chiles, 1 teaspoon of the garlic powder, 5 tablespoons of the chili powder, 1/4 teaspoon of the cayenne pepper, 2 teaspoons of the cumin, and the brown sugar.
7
Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes.
8
If the mixture seems dry, add some water.
9
Taste, and add additional seasoned salt if desired.
10
Remove the serrano peppers.
11
Add the remaining 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili powder, 1/8 teaspoon cayenne, and 1 1/2 teaspoons cumin.
12
Simmer, stirring occasionally, for 30 minutes.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 2 pounds beef chuck, cut into 3/8-inch cubes, Seasoned salt, 1 (14 1/2-ounce) can low-sodium beef broth, and more.

Yes, Cindy Reed Wilkinss Cin Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cindy Reed Wilkinss Cin Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions