>-->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
2 level tsp 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, if needed, to thicken


chile mix:
3.5 Tbsp ancho chile powder (homemade) (flavor and color) (skins in 250-300 degree oven for 4 minutes, then grind)
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) (substitute cayenne if not available)
1 Tbsp bright red paprika (color)

garnish/sides:
saltines
sour cream
grated cheese
chives

-->Season meat with 2 tsp salt.  Grey meat in pork fat.  Remove meat from pan, discarding juices.  Brown/carmelize onions well over high heat in 1 Tbsp pork fat.  Add garlic.  Stir and cook.  Before garlic burns, 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 (for less heat, remove white membrane and seeds from beneath stem)
1 serrano, chopped (ditto)
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
2 level tsp 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, as necessary to thicken

-->Cover, let simmer for 20 minutes, stirring every 10 minutes.  Adjust salt.  Best if 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.