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Ingredients:
- 1 TBS. Wesson Oil
- 3 lbs. Beef, cut into 1/4” cubes
- 1 1/2 cups White onion, finely minced
- 8 Garlic cloves, finely minced
- 3/4 tsp. Garlic powder
- 2 cans (15 1/2 oz) Chicken broth, with fat removed
- 4 oz (1/2 8oz can) Hunt’s Tomato Sauce
- 3 TBS. Ground cumin
- 10 1/2 TBS. Gebhardt Chili Powder
OR
- 5 TBS. California Chile Powder (mild)
- 4 1/2 TBS. New Mexico Chile Powder (medium)
- 1 TBS. New Mexico Chile Powder (hot)
- 2 tsp. Salt
- 1/2 tsp. Meat tenderizer
- 1/2 tsp. Light brown sugar
- 1 tsp. Tabasco Brand Pepper Sauce
Instructions:
In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add Hunt’s tomato
sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in Wesson Oil using a
separate pan and drain well. Sprinkle meat with tenderizer. Add meat to the onion/spice mixture. Add remaining
broth and simmer for 2 1/2 hours. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving. |
