****PART 1****
1 To 2 tablespoons cooking oil
3 lb Beef chuck tender, cut into
1-inch cubes
2 cn (14 1/2 oz.@) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 tb Onion powder
3/4 ts Cayenne
2 ts Beef bouillon granules
1 ts Chicken bouillon granules
****PART 2****
3/4 ts Garlic powder
1 1/2 tb Ground cumin
3/4 ts White pepper
6 tb Chili powder
Salt to taste
Heat oil in Dutch oven. Cook beef in oil, until beef
is browned. Stir in remaining ingredients of Part 1.
Heat to boiling; reduce heat. Simmer uncovered about 1
1/2 hours, adding water as needed, until beef is
tender. Stir in the ingredients of Part 2. Simmer
uncovered about 30 minutes or until desired
consistancy is reached.
FROM BETTY CROCKER'S INTERNATIONAL CHILI SOCIETY 1990
$25,000 WINNER.