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Chili

2 1/2 lbs cubed beef roast
2 cans beef broth
2 cups water
2 cans tomato sauce
wesson oil

1 tsp MSG
2 Tbsp onion powder
2 tsp beef Granules
1 tsp chicken granules
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp paprika
1 Tbsp Texas chili powder
1 Tbsp ground chili pepper

1 tsp MSG
2 tsp cumin
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp Texas chili powder
1 Tbsp Gebhardt chili powder

1 1/2 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
1 Tbsp Gebhardt chili powder
1 Tbsp Texas chili powder

1 1/2 tsp cumin
1 Tbsp Texas chili powder
1/2 tsp garlic powder

Brown beef in 2 teaspoons oil. Add 2 cans beef broth, 2 cups water,
1 can tomato sauce and first spices. Bring to boil, cover and cook
at medium boil until beef is almost tender (approx 2-1/2 hr).
Thirty minutes before serving add second spices and second can of
tomato sauce. Twenty minutes before turn in add third spices. Ten
minutes before serving add fourth spices. Adjust to taste for salt
and for heat add Tabasco Sauce.

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