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4 lb. chuck tender
1 (16 oz.) can beef broth
1 (16 oz.) can tomato sauce
garlic powder or 5 pods of
onion powder of 1 medium-sized
chili powder
cayenne pepper, ground
white pepper

Trim all fat off meat and cut into small pieces, approx-
imately 1/4-inch square. Brown meat in a large cooking pan.
Add the following spices to the meat while it is browning:
2 1/2 teaspoons of chili powder, 1 teaspoon of cumin and 1
teaspoon of paprika.
While meat is browning, empty one can of beef broth, one
can of tomato sauce, one onion or 2 1/2 teaspoons of onion
powder, 2 teaspoons of garlic powder or 5 garlic pods and a
dash of oregano.
Note: The onion and garlic pods should be shredded into
liquid form with a blender of food processor.
Bring ingredients to a boil and reduce heat to a low
boil. Chili should be stirred occasionally and should be
covered when not being stirred. After approximately 45 min-
utes, add 2 to 3 teaspoons of chili powder, 1 teaspoon of
cumin, 1 teaspoon of paprika and 1 teaspoon of ground cayenne
Remove the lid after approximately one hour of cooking.
Chili should be ready in about 2 hours cooking time. During
the last 15 to 20 minutes of cooking, add 1/2 teaspoon of white
pepper. Check the consistency. Chili should be thick and deep
red in color. You may want to taste the chili during the final
stages of cooking. You may want to add a little more spice to
suit your taste.

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