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Texas Style Chili

2 lbs - "Chili Grind" Beef Chuck Roast
1 tbs - Bacon Grease

Bag #1
3 tbs - Chili Powder
1 tsp - Garlic Powder
2 tsp - Onion Powder
1/2 tsp - Black Pepper
1/2 tsp - Salt
1/2 tsp - Cayenne Pepper

Bag #2
3 tbs - Chili Powder
1 tbs - Cumin
2 tsp - Garlic Powder
1/4 tsp - White Pepper
1/2 tsp - Oregano Powder
Pinch - Basil
1/2 tsp - MSG (Optional)

Other Ingredients
1 can (14-1/2 oz) Swanson Chicken Broth
1 can (14-1/2 oz) Swanson Beef Broth
1 can (8 oz) Hunts "No Salt Added" Tomato Sauce
1 Knorr Beef Bullion Cube
1/2 tsp - Light Brown Sugar

Heat Bacon Grease in cooking pot until very hot (smoking). Add
"Room Temperature" meat, grey until it starts to make it's own
juice. Stir continuously, add both cans of broth, and 1/2 of Bag
#1. Cook covered at a medium boil for 45 minutes. Uncover and
stir every 10 minutes. Add water as needed. After 45 minutes,
add the rest of Bag #1. Add tomato sauce is tender, and add Bag
#2. Add 1 beef bullion cube. Add 1/2 tsp light brown sugar.

Use the following to season to taste:

Cayenne Pepper - for hot front taste
White Pepper - for hot front taste
Brown Sugar - for a sweeter taste

Ready to eat - Better the next day


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4 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Excellent!, November 26, 2005 - 11:40 AM
Reviewer: Cory from Philadelphia, PA
Everyone loved it.

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