Lorie's Prizewinning Chili

• 3 lbs chuck roast, boneless or 3 lbs tri-tip roast, cut into bite-sized pieces
• 2 -3 tablespoons lard or 2 -3 tablespoons oil
• 2 onions, chopped
• 6 -9 garlic cloves, minced (depending on size)
• 2 (4 ounce) canschopped green chilies
• 1 (6 ounce) canherdez mild green chili salsa
• 20 ounces tomato puree
• 16 ounces petit diced tomatoes
• 32 ounces beef broth
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 12 teaspoon black pepper
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 12 teaspoon cayenne pepper
• 14 cup chili powder
• 1 (16 ounce) can chili beans, in sauce (optional)

1. In a large pot, cook the onions in lard (or oil) until translucent.
2. Add the garlic and beef and cook over high heat until beef is seared and brown.
3. Add the green chilies, salsa, tomato puree, diced tomatoes, broth, tomato paste, salt and pepper, stirring until tomato paste blends in to the mixture.
4. Reduce heat, add half the cumin, onion powder, garlic powder, cayenne pepper and chili powder and simmer over low heat until beef is tender, adding a little more beef broth or water if your fire ends up to high and the chili gets too thick.
5. Add the remaining spices when the beef is tender and check for saltiness adding some more if needed (estimated cook time depends on the tenderness of your beef).
6. Stir in the beans at this point if you like them and simmer for 10-15 minutes more.
7. Adjust spiciness if you like, before serving.

chuck roast, lard, onions, garlic, green chilies, green chili salsa, tomato puree, tomatoes, beef broth, tomato paste, kosher salt, black pepper, cumin, onion powder, garlic, cayenne pepper, chili powder, chili beans

Taken from www.food.com/recipe/lories-prizewinning-chili-245569 (may not work)