7/8 CHILI

3

pounds top sirloin, cut into 1/4 inch squares

I

teaspoon Wesson Oil

1/8

teaspoon seasoning salt

3/4

teaspoon garlic salt

1/4

teaspoon garlic powder

1/4

teaspoon meat tenderizer

I

13 1/2 ounce can chicken broth

6

ounces beef broth

8

ounces Hunt’s Tomato Sauce

1/2

medium yellow onion, finely chopped

1/2

medium white onion, finely chopped

3-5

cloves garlic, finely chopped 

5

Tablespoons Gebhardt chili powder 

6

Tablespoons California chili powder 

4

teaspoons New Mexico chili powder

1

Tablespoon pasilla   

2

Tablespoons cumin, finely ground 

1

teaspoon salt   

teaspoon oregano   

teaspoon cayenne pepper  

teaspoon coriander (optional)  

teaspoon Tabasco pepper sauce (optional)

Brown meat about 1 pound at a time with Wesson oil, seasoning salt, garlic salt, garlic powder and meat tenderizer. Drain all excess grease. Put meat into cooking pot, add the following ingredients: I can of chicken broth, beef broth, Hunt’s tomato sauce, yellow and white onions, garlic, Gebhardt chili Powder, California chili powder, New Mexico chili powder, pasilla, cumin, salt, coriander (or tional), Tabasco (optional). Mix well, now simmer for 11/2 hours. Add the other can of chicken broth if needed. After it has simmered for 11/2 hours add the following: oregano, cayenne pepper, New Mexico chili powder, California chili powder, salt, cumin and garlic salt. Cook I to 11/2 hours more. Check chili to avoid over cooking. Salt to taste.