Grand Slam Chili Recipe

Grand Slam Chili

Grand Slam Chili Recipe


  • 2 lb. 80/20 ground chuck (original recipe uses meat from H-E-B Texas Grocery)
  • First Batch
  • 24 oz. beef broth (I used Swanson®)
  • One 8-oz. can of tomato sauce
  • ⅛ tsp. hot sauce (I used Louisiana®)
  • 1 jalapeño, pierced so that it will float

Second Batch

  • 2 tsp. onion granules (I used Mild Bill’s®)
  • 1 tbsp. beef granules (I used Knorr®)
  • 1 tbsp. chicken granules (I used Knorr®)
  • 1 ½ tsp. garlic granules (I used Mild Bill’s®)
  • 4 tbsp. chili powder (I used 2 tbsp. Mild Bill’s San Antonio Original®, 1 tbsp. Mild Bill’s Dixon Medium Hot®, and 1 tbsp. Mild Bill’s Cowtown Light®)
  • ⅛ tsp. cayenne (I used Mild Bill’s®)
  • ⅛ tsp. white ground pepper (I used Mild Bill’s®)
  • ⅛ tsp. fine black pepper (I used Mild Bill’s®)

Third Batch

  • 1 tbsp. cumin (I used Mild Bill’s®)
  • ½ tsp. garlic granules (I used Mild Bill’s®)
  • 2 tbsp. chili powder (I used 1 tbsp. Mild Bill’s San Antonio® original
  • and 1 tbsp. Mild Bill’s Cowtown Light®)
  • 1 packet Sazón Goya® seasoning
  • ⅛ tsp. brown sugar


In a 3- or 4-quart pot, brown meat and leave it in big chunks or balls. Drain and set aside.

Remove all grease and clean out your pot. Then add meat chunks back to pot.

Add first batch ingredients and bring to a boil. Once boiling, reduce heat to low simmer and keep lid on the pot.

Cook for about 45 minutes to tenderize the meat.

About 1 hour before serving, add the second batch. Bring to a boil, being careful not to mash the meat. Instead, push the meat around with a spoon.

Once boiling, reduce heat to low. Keep lid on the pot.

Thirty minutes before serving, remove jalapeño (save pepper juice, should you want to add spiciness later).

With scissors, cut meat chunks down to about fingertip size.

About 25 minutes before serving, add the third batch.

Before serving, taste for salt and heat. Adjust heat as necessary by using pepper juice or hot sauce. Check gravy consistency. If it is too thick, add a little water.


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