>-->Lava Love Chili<--<

enough unsalted pork fat to cover bottom of pan
3 lbs chili ground, cubed, or mixed chuck or mock tender (tri-tip)
3 tsp canning/pickling salt
1 14 oz can beef broth
1 8 oz can Hunt's tomato sauce - no salt added
3 medium onions, chopped
1 jalapeno, chopped
1 serrano, chopped
8 cloves garlic, minced
1 tsp garlic powder
1 heaping Tbsp. ground toasted Penzey's cumin seeds
1 Tbsp Knorr beef broth concentrate
1 Tbsp Knorr chicken broth concentrate
1 pkg Sazon Goya (1 tsp)  
1/2 tsp Mexican brown cane sugar or regular brown sugar
1/4 tsp Penzey's dried Mexican oregano
1/8 tsp Penzey's dried sweet basil
4 Tbsp powdered Quaker Oats
saltines
sour cream
grated cheese
chives

chile mix:
3.5 Tbsp ancho chile powder (homemade) (flavor) (skins in 250-300 degree oven for 4 minutes)
3.5 Tbsp Pendery's Fort Worth Light chile powder (flavor) 
.5 Tbsp bright red cayenne/ground red pepper (heat and color)
.5 Tbsp arbol molido chile powder (homemade) (heat)
1 Tbsp bright red paprika (color)

-->Season meat with 1 tsp salt.  Grey meat in pork fat.  Remove meat from pan, discarding juices.  Season onions with 1 tsp of salt.  Brown/Carmelize in 1 Tbsp pork fat.  Add garlic.  Stir.  Add meat back to pan.  Stir.  Deglaze with 1 can beef broth.  Add 1 8 oz can Hunt's tomato sauce (no salt added) and 1st dump and stir until mixed thoroughly.

1ST DUMP:
1 jalapeno, chopped
1 serrano, chopped
1/2 of chile mix
1 Tbsp Knorr beef broth concentrate
1 Tbsp Knorr chicken broth concentrate

-->Bring to a boil, then cover and let simmer 30 minutes, stirring every 10 minutes.  Add second dump.

2ND DUMP:
1/2 of chile mix
1 heaping Tbsp cumin
1 tsp salt
1/2 tsp brown sugar
1/4 tsp oregano
1/8 tsp basil
1 pkg Sazon Goya
4 Tbsp powdered oats

-->Cover, let simmer for 20 minutes, stirring every 10 minutes.  Adjust salt.  Can be refrigerated over night;  reheat 20 minutes before serving.  Add 1-3 more Tbsp powdered oats as necessary to thicken.

Serve with saltines, sour cream, grated cheese, and chives.