3 lbs top sirlon, cut into 1 inch squares
1 teaspoon Wesson Oil
1/8 teaspoon seasoning salt
3/4 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon meat tenderizer
2 13-1/2 ounces cans chicken broth
6 oz beef broth
8 oz Hunt’s Tomato Sauce
1/2 medium yellow onion (finely chopped)
1/2 medium white onion (finely chopped)
3 5 cloves of garlic (finely chopped)
5 tablespoon Gebhardt Chili Powder
6 tablespoons California Chili Powder
4 teaspoon New Mexico Chili Powder
1 tablespoon Pasilla
2 tablespoons cumin (finely ground)
1 teaspoon salt
1 teaspoon coriander (optional)
1 teaspoon Tabasco Brand Pepper Sauce (optional)
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
Brown meat about 1 pound at a time with 1 teaspoon Wesson Oil, 1/8 teaspoon seasoning salt, 1/4 teaspoon garlic salt, 1/4 teaspoon garlic powder and 1/4 teaspoon meat tenderizer. Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunt’s Tomato Sauce, yellow and white onions, garlic, 5 tablespoon Gebhardt’s Chili Powder, 5 tablespoon California Chili Powder, 1 tablespoon New Mexico Chili Powder, 1 tablespoon Pasilla, 1 tablespoon cumin, 1/2 teaspoon salt, 1/4 teaspoon coriander (optional), 1 teaspoon Tabasco (optional). Mix well, now simmer for 1-1/2 hours, add the other can of chicken broth if needed. After it has simmered for an hour and a half add the following: 1/2 teaspoon oregano, 1/4 teaspoon cayenne Pepper, 1 teaspoon New Mexico Chili Powder, 1 tablespoon California Chili Powder, 1/2 teaspoon salt, 1 tablespoon cumin and 1/2 teaspoon garlic salt. Cook 1 to 1-1/2 hours more, keep your eye on the pot from time to time. Salt to taste.