Swick and Swick Chili

• 44 ounces beef, cut into 1/4-inch cubes
• Vegetable oil
• 3/4 cup finely chopped onion
• 5 medium garlic cloves, pressed
• 1 (14 1/2-ounce) can chicken broth
• 2 medium whole green seeded and finely chopped chile peppers
• 8 ounces beef broth
• 4 ounces Mexican hot-style tomato sauce
• 4 ounces tomato sauce
• 1 teaspoon hot red pepper sauce
• 1 1/4 tablespoons ground cumin
• 10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)
• 1 teaspoon salt
• 1/2 teaspoon arbol chile powder
• 1/2 teaspoon New Mexico chile powder
• 1/4 teaspoon monosodium glutamate
• Pinch brown sugar
• Pinch jalapeno powder

1. Brown the beef in oil.
2. Add the onion, garlic, and chicken broth and simmer one hour.
3. After 1 hour, add the second ingredient group, and simmer for 1 more hour.
4. After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes.
5. After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.

beef, vegetable oil, onion, garlic, chicken broth, chile peppers, beef broth, hotstyle tomato sauce, tomato sauce, hot red pepper sauce, ground cumin, chili powder, salt, chile powder, new mexico, monosodium glutamate, brown sugar, jalapeno powder

Taken from www.foodnetwork.com/recipes/swick-and-swick-chili-recipe.html (may not work)