Recipe for Backdoor Chili


1 to 2 tablespoons cooking oil
3 lb beef chuck tender, cut into
1 1-inch cubes
2 can (14 1/2 oz.@) beef broth
1 can (8 oz.) tomato sauce
4 dash tabasco
1 1/2 tablespoon onion powder
3/4 teaspoon cayenne
2 teaspoon beef bouillon granules
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic powder
1 1/2 tablespoon ground cumin
3/4 teaspoon white pepper
6 tablespoon chili powder
1 salt to taste


Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached.

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