Swick And Swick World Championship Chili

• First ingredient group
• 2 tablespoons oil
• 44 ounces beef, cut in 1/4-inch cubes
• 3/4 cup finely chopped onion
• 5 medium garlic cloves, pods pressed
• 1 (14 1/2 ounce) can chicken broth
• Second ingredient group
• 2 medium ortega whole green chili peppers, seeded and finely chopped
• 8 ounces beef broth
• 4 ounces el pato brand mexican hot style spicy tomato sauce
• 4 ounces Hunts tomato sauce
• 1 teaspoon Tabasco sauce
• Third ingredient group (spices)
• 1 1/4 tablespoons ground cumin
• 10 1/4 tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico)
• 1 teaspoon salt
• Fourth ingredient group
• 1/2 teaspoon arbol chili powder
• 1/2 teaspoon new mexico chile powder
• 1/4 teaspoon Accent seasoning
• 1 pinch brown sugar
• 1 pinch jalapeno powder

1. Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
2. After one hour add second ingredient group. Simmer one more hour.
3. After two total hours of cooking add the third ingredient group (spices).
4. After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

oil, beef, onion, garlic, chicken broth, green chili peppers, beef broth, tomato sauce, tomato sauce, tabasco sauce, ingredient group, ground cumin, chili powder, salt, fourth ingredient group, arbol chili powder, new mexico, accent seasoning, brown sugar, jalapeno powder

Taken from www.food.com/recipe/swick-and-swick-world-championship-chili-209259 (may not work)