Steve Strattman's Winning Chili Bowl of Clone 87 3 pounds beef chuck tender 2 tablespoons onion powder 2 tablespoons paprika
1 1/2 teaspoons cayenne pepper
2 cubes beef bouillon 1/2 cup canned beef broth 3 ounces tomato sauce 1 tablespoon juice from cooked jalapeno (see note) 1 quart water
6 1/2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon white pepper 3/8 teaspoon salt
Cut meat in cubes, brown in a large, heavy dutch oven. Add
onion powder, paprika, cayenne, bouillon, beef broth, tomato sauce, jalapeno juice and water.
Cook over low heat for about 2 hours, adding more water as
needed, until meat is tender.
Add chili powder, cumin, garlic powder and pepper, cook for
20 to 30 minutes more. Add salt just before serving.
Makes 6 servings.
note: To make jalapeno juice, chop pepper coarsely and boil in small amount of water, reduce slightly, then strain out pepper and seeds.