True Texas Pandemonium Chili

Total Time: 4 hrs
Preparation Time: 30 mins
Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6


• 3 1/2 lbs cubed beef roast


• 2 onions


• 1 california anaheim chili, stemmed and seeded


• 2 serrano chilies, stemmed and seeded


• 32 ounces wolfgang puck beef broth


• 2 cups water


• 2 (8 ounce) cans hunts tomato sauce


• 2 teaspoons wesson oil


• 2 (1 ounce) dark chocolate squares (80%)


• 1 teaspoon msg


• 2 tablespoons onion powder


• 2 teaspoons beef bouillon granules


• 1 teaspoon chicken bouillon granule


• 1 teaspoon garlic powder


• 1/4 teaspoon season salt


• 1 tablespoon paprika


• 1 tablespoon texas chili powder


• 1 tablespoon ground anaheim chili (paul prudhomme)


• 1 teaspoon sazon goya


• 2 teaspoons cumin


• 1 teaspoon garlic powder


• 1/4 teaspoon season salt


• 1 tablespoon texas chili powder


• 1 tablespoon new mexico mild chili powder


• 1 1/2 teaspoons cumin


• 1 teaspoon onion powder


• 1/2 teaspoon garlic powder


• 1 tablespoon new mexico hot chili powder


• 1 tablespoon texas chili powder


• 1 1/2 teaspoons cumin


• 1 tablespoon texas chili powder


• 1/2 teaspoon garlic powder

Recipe

• 1 instructions:.


• 2 brown beef in 2 tsp wesson oil, with diced onions, annaheim and serrano peppers. add beef broth, 2 cups water, 1 can hunts tomato sauce and 1st spices. bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before serving add 2nd spices and 2nd can of hunts tomato sauce. 20 minutes before serving add 3rd spices. 10 minutes before serving add 4th spices, and 2 squares of chocolate. adjust to taste for salt and for heat add tabasco sauce.