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3 pounds chili-tip beef or sirloin tip cut into pieces or coarsely ground
2 teaspoons vegetable oil
1 small yellow onion
14-1/2 oz can beef broth
3-1/2 tablespoons ground cumin
1/2 teaspoon oregano
6 cloves garlic, finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico Mild Chili powder

5 to 6 tablespoons Calif. Chili powder
8 oz can tomato sauce
1 dried New Mexico chile pepper, boiled and pureed
3 dried California chile peppers, boiled and pureed
14-1/2 oz can chicken broth
1 teaspoon tabasco sauce
1 teaspoon brown sugar
juice of 1 lime
dash MSG

Brown meat in oil over medium heat for about 30 minutes. Add onion
and enough beef broth to cover meat. Bring to a boil and cook for
15 minutes Add 1 tablespoon of the cumin and the oregano. Reduce
heat to a light boil and add 3 of the garlic cloves. Add half of
each chili powder and cook 10 minutes. Add tomato sauce, pureed
peppers and remaining garlic. Add any remaining beef broth and
chicken broth for desired consistency. Cook over medium heat, 1
hour, stirring occasionally. Add remaining chili powders and cumin.
Simmer 25 minutes over medium-low heat, stirring occasionally.
Increase heat to light boil and add Tabasco, brown sugar, lime
juice, MSG and salt, to taste. Simmer over medium head until ready
to serve.


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