Category: Chili

****PART 1****

1 To 2 tablespoons cooking oil

3 lb Beef chuck tender, cut into

1-inch cubes

2 can (14 1/2 oz.@) beef broth

1 can (8 oz.) tomato sauce

4 dash Tabasco

1 1/2 tbsp Onion powder

3/4 tsp Cayenne

2 tsp Beef bouillon granules

1 tsp Chicken bouillon granules

****PART 2****

3/4 tsp Garlic powder

1 1/2 tbsp Ground cumin

3/4 tsp White pepper

6 tbsp 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.