Cin Chili

• 2 tablespoons olive oil
• 2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
• 1 (14 ounce) can beef broth, Swanson's is suggested
• 1 (8 ounce) can tomato sauce, Hunt's is suggested
• 1 tablespoon onion powder
• 2 tablespoons garlic powder
• 1/2 teaspoon jalapeno powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 teaspoon chicken bouillon granule
• 1 teaspoon beef bouillon granules
• 5 tablespoons red chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1/4 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin

1. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
2. Add the tomato sauce and beef broth and simmer for 1 hour.
3. Add the next 7 ingredients, stir and simmer for 35 more minutes.
4. Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
5. Add the last 5 ingredients and cook for 10 more minutes.
6. Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.

olive oil, sirloin, beef broth, tomato sauce, onion powder, garlic, jalapeno powder, salt, black pepper, chicken bouillon granule, beef bouillon granules, red chili powder, garlic, cayenne pepper, ground cumin, brown sugar, cayenne pepper, garlic powder, onion powder, chili powder, ground cumin

Taken from www.food.com/recipe/cin-chili-328968 (may not work)