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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Steve Falkowski
1 tablespoon Wesson oil
3 pounds beef, cut into ¼ inch cubes
1 ½ cups white onion, finely minced
8 garlic cloves, finely minced
¾ teaspoon garlic powder
2 15 ½ ounce cans chicken broth, with fat removed
4 ounce (½ 8 ounce can) Hunt's tomato sauce
3 tablespoon ground cumin
10 ½ tablespoon Gebhardt chili powder, or 5 tablespoon California Chile Powder (mild)
4 ½ tablespoon New Mexico chile powder (medium)
1 tablespoon New Mexico chile powder (hot)
2 teaspoon salt
½ teaspoon meat tenderizer
½ teaspoon light brown sugar
1 teaspoon Tabasco sauce
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 ½ hours. Mix in brown sugar and Tabasco Brand Pepper Sauce just before serving.