Pedernales River Rat Chili by Lynn Hejtmancik

Ingredients
2 lbs - “Chili Grind” Beef Chuck Roast
1 tbs - Bacon Grease

Bag #1
3 tbs - Chili Powder
1 tsp - Garlic Powder
2 tsp - Onion Powder
1/2 tsp - Black Pepper
1/2 tsp - Salt
1/2 tsp - Cayenne Pepper

Bag #2
3 tbs - Chili Powder
1 tbs - Cumin
2 tsp - Garlic Powder
1/4 tsp - White Pepper
1/2 tsp - Oregano Powder
Pinch - Basil
1/2 tsp - MSG (Optional)

Other Ingredients
1 can (14-1/2 oz) Swanson Chicken Broth
1 can (14-1/2 oz) Swanson Beef Broth
1 can (8 oz) Hunts “No Salt Added” Tomato Sauce
1 Knorr Beef Bullion Cube
1/2 tsp - Light Brown Sugar

Cooking Instructions
Heat Bacon Grease in cooking pot until very hot (smoking)
Add “Room Temperature” meat, grey until it starts to make it’s own juice
Stir continuously, add both cans of broth, and 1/2 of Bag #1
Cook covered at a medium boil for 45 minutes
Uncover and stir every 10 minutes
Add water as needed
After 45 minutes, add the rest of Bag #1
Add tomato sauce is tender, and add Bag #2
Add 1 beef bullion cube
Add 1/2 tsp light brown sugar

Use the following to season to taste:
Salt
Cayenne Pepper - for hot front taste
White Pepper - for hot front taste
Brown Sugar - for a sweeter taste

Ready to eat - Better the next day