Leesa's Chili

3 lb. top sirloin, chili ground or cut into 1/4-inch pieces
4 Tbs. bacon drippings
4 large cloves garlic, minced
1 medium onion, finely chopped
1 10.5-oz. can beef broth
1 13.75-oz. can chicken broth
8 oz. tomato sauce
8 oz. diced tomatoes, drained
1 Tbs. onion powder
1 Tbs. garlic powder
2 Tbs. chili powder
1 Tbs. paprika
1 tsp. Uncle Bob's Country Seasoned Salt
1/2 tsp. pepper
2 jalapeņos, seeded and halved

Garnish:
Crumbled bacon
Chopped jalapeņos
Shredded cheddar cheese
Saltine crackers

Prep. time: 2 hours 30 minutes
Yield: 4 servings

In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion; cook until just transparent.

Add the beef broth, chicken broth, tomato sauce, and diced tomatoes; bring to a boil. Add the onion powder, garlic powder, chili powder, paprika, seasoned salt, and pepper; stir well. Float the jalapeņo halves on the surface of the chili. Reduce heat to low and simmer, covered, for 2 hours. Check occasionally to see that the liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.

Remove jalapeņos; chop peppers and reserve for garnish. Test seasoning; add chili powder or garlic powder, if needed.

Serve with chopped jalapeņos, crumbled bacon, shredded cheddar cheese, and saltine crackers.

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