Glen's Championship Chili

Course : Chili
Serves: 1
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2 1/2 pounds cubed chuck roast
14 1/2 ounces Swanson beef broth
8 ounces hunts tomato sauce
2 tablespoons paprika
1 tablespoon beef bouillon crystals
1 tablespoon Penderys fort worth light chili powder
1 tablespoon granulated onion
1 teaspoon chicken bouillon crystals
1 teaspoon ground cayenne pepper
1/2 teaspoon jalapeno pepper powder
1/2 teaspoon salt
2 tablespoons Gebhardts chili powder
2 tablespoons Penderys fort worth light chili powder
2 tablespoons R. T. chili powder
1 tablespoon ground cumin
1 tablespoon powdered garlic
1/2 teaspoon white pepper

Preparation / Directions:

Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve.

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