Gray 2 pounds of cubed chuck tender beef (or chili grind).
Add:

1 14-1/2 oz. Can – Swanson’s Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.

Bring to a boil and add:

2 tsp. – Pendery’s Onion Powder
1 tsp. – Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya

Cut back heat and simmer for about an hour, then add:

½ tsp. – Pendery’s Mexican Oregano
½ tsp. – Pendery’s Onion Powder
½ tsp. – Pendery’s Garlic Powder
1 Tbls. – Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:

1 Tbls. – Pendery’s Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed.
Good luck and hope to see you on the chili trail!

(Randy Moore)