Brown meat in Wesson Oil for about ½ hour over medium heat.
Add onion and enough beef broth to cover meat.
Bring to a boil and cook for 15 minutes.
Add 1 Tbls cumin and ½ tsp of Oregano.
Reduce heat to light boil and add ½ of the garlic.
Add ½ half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally.
Add remaining chili powders and cumin
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime.
Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Keep your Pot Hot! |
