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In a heavy bottomed pot, brown the beef over medium high heat, breaking up into chunks. Remove from the pot and drain off any excess fat. Poke some holes into the pepper with a fork or skewer, then add it to the pot, along with the beef broth, chicken broth, and tomato sauce.
When it comes to a boil, add spice dump #1 and let it boil for 3 minutes, then add the meat back in and turn down the heat to a simmer. Simmer on low, covered, for 30 minutes, being sure to stir every once in a while.
When the 30 minutes are up, use a wooden spoon to squeeze out any liquid from the serrano, then remove and discard. If the liquid is looking like it’s on the low side, stir in a splash more chicken stock.
Add spice dump #2 and simmer for 15 more minutes on medium to medium low heat. Use a potato masher to break up the meat into small pieces, then let rest for 5 minutes before serving.
Scoop out into bowls and top with a couple dashes of tabasco or Louisiana hot sauce. Enjoy!