Barts Chili

• 1.5lb Chuck roast
• 32oz beef stock or broth....Broth is saltier...
• 4Tbsp Chili Powder
• 1Tbsp Garlic Powder
• 1Tbsp Onion Powder
• 1Tbsp Oregano
• 1Tsp black pepper
• 1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
• 1Tsp Cumin
• 1 medium onion,diced
• 1 8 oz.can tomato sauce
• 1 can Rotel Tomatoes,(Diced tomatoes with green chiles).

1. n a heavy soup pot or dutch oven...
2. Cut the Chuck roast into quarter inch cubes(this is important).
3. Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
4. Cook diced onions with corn oil until soft.
5. Add beef stock.
6. Add Sazon packet.
7. Add tomato sauce.
8. Add Rotel.
9. Cook until boiling.
10. Taste for salt....Add salt while simmering until it's right...
11. At this point the mix should be orange.....
12. All Tbsp & Tsp should be heaping...
13. Add meat.
14. Add all dry ingredients EXCEPT Cumin.....
15. You might need to add water if it's too thick...
16. Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
17. Add cumin and simmer for 15 minutes...
18. Turn off the heat and let it set for a little bit....
19. Serve with sharp cheddar cheese and a dollop of sour cream...

roast, beef, chili powder, garlic, onion, oregano, black pepper, packet, cumin, onion, tomato sauce, tomatoes

Taken from www.epicurious.com/recipes/member/views/barts-chili-52504431 (may not work)