By J.R. Knudson
modified by fivaxis
Ingredients:
3 pounds stew meat, chopped
1 medium onion, diced
1 tablespoon garlic powder
1 red bell pepper, seeds removed and diced fine
1 tbsp salt
1 tsp brown sugar
1/4 teaspoon fine black pepper
4 tbsp oz California chili powder
4 tbsp New Mexico hot chili powder
2 tbsp ground cumin
2 14-ounce cans chicken broth
1 8-ounce can tomato sauce
1/4 teaspoon cayenne pepper
Instructions:
Saute onion and bell pepper in oil in a large pot. Add garlic powder and half
of chili powder. Add half a can of chicken broth, mix well and set aside. Brown
meat in a skillet, about one pound at a time. Drain and add meat to onion mix.
Add remaining half of chili powder and remaining half of the first can of chicken
broth. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper,
black pepper, brown sugar, and salt to taste. Add more broth as needed and cook
until meat is tender, about two to three hours.
