By J.R. Knudson
modified by fivaxis
Ingredients:
3 pounds meat cut into small cubes
1 onion, diced
1 tablespoon garlic powder
1 red bell pepper, seeds removed and diced fine
1/2 tbsp salt
1 tsp brown sugar
1/4 teaspoon fine black pepper
4 tbsp California chili powder
4 tbsp New Mexico chili powder
2 tbsp ground cumin
2 14-ounce cans chicken broth
1 8-ounce can tomato sauce
1/4 teaspoon cayenne pepper (optional)
Tabasco sauce (optional)
Instructions:
Saute onion and bell pepper in oil in a large pot. Add garlic powder, chili powder, and 1 can of chicken broth. Mix well and set aside. Brown
meat in a skillet, about 1-1/2 pounds at a time. Drain and add meat to onion mix.
Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper,
black pepper, brown sugar, salt, and tabasco. Add more broth as needed and cook
until meat is tender, about an hour.
