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Fall chili

Courtesy of the Chili Appreciation Society International, Inc., whose mission it is to educate about the historic and cultural significance of chili, which also raises more than $1 million for local charities through sponsored cookoffs every year. Makes eight servings First Mixture 1 tablespoon onion granules 1 tablespoon garlic granules 1 tablespoon beef granules 1 tablespoon chicken granules 2 tablespoons Mexene chili powder 1/8 teaspoon salt 2 dashes Louisiana hot sauce Second Mixture 1 teaspoon garlic granules 1 tablespoon cumin 1 package Sazon Goya 2 tablespoons Mexene chili powder 1/8 teaspoon cayenne pepper 2 dashes Louisiana hot sauce Additional Ingredients 2 pounds ground beef 14.5-ounce can beef broth 1/2 (14.5-ounce) can chicken broth 1-1/2 (8-ounce) cans tomato sauce 1/8 teaspoon brown sugar, if needed Salt, to taste

Mix first and second mixtures in separate bowls. Set aside. Brown ground beef, then drain off grease. Add beef broth, chicken broth and tomato sauce. Bring to a boil, then reduce heat to a slow simmer for 40 minutes. Add first mixture and simmer for 40 minutes. Add second mixture and cook on low heat for 25 minutes. If too spicy, add brown sugar and salt to taste.