Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

****PART 1**** 2 t Beef bouillon granules
1 To 2 tablespoons cooking oil 1 t Chicken bouillon granules
3 lb Beef chuck tender, cut into ****PART 2****
1-inch cubes 3/4 t Garlic powder
2 cn (14 1/2 oz.#) beef broth 1 1/2 T Ground cumin
1 cn (8 oz.) tomato sauce 3/4 t White pepper
4 ds Tabasco 6 T Chili powder
1 1/2 T Onion powder Salt to taste
3/4 t Cayenne

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.

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