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Backdoor Chili

Part One:
1 To 2 tablespoons cooking oil
3 lb Beef chuck tender, cut into 1-inch cubes
2 cn (14 1/2 oz.@) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 tb Onion powder
3/4 ts Cayenne
2 ts Beef bouillon granules
1 ts Chicken bouillon granules


Part two:
3/4 ts Garlic powder
1 1/2 tb Ground cumin
3/4 ts White pepper
6 tb Chili powder
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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