Swick and Swick Chili

• Canola or vegetable oil
• 44 ounces beef, cut into 1/4-inch cubes
• 3/4 cup finely chopped onion
• 5 medium cloves garlic, smashed
• 1 (14.5-ounce) can chicken broth
• 2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)
• 1 cup beef broth
• 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)
• 1/2 cup tomato sauce (recommended: Hunt's)
• 1 teaspoon hot pepper sauce
• 1 1/4 tablespoons ground cumin
• 8 tablespoons California chili powder
• 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon
• 1 teaspoon salt
• 1/2 teaspoon arbol chili powder
• 1/4 teaspoon adobo seasoning blend (recommended: Accent)
• Pinch brown sugar
• Pinch jalapeno powder

1. In a large pot, heat oil over medium-high heat.
2. Add beef and brown.
3. Add onion, garlic, and chicken broth and simmer for 1 hour.
4. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour.
5. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes.
6. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder.
7. Simmer for 15 more minutes and then serve.

vegetable oil, beef, onion, garlic, chicken broth, green chile peppers, beef broth, tomato sauce, tomato sauce, hot pepper, ground cumin, california chili powder, new mexico, salt, arbol chili powder, accent, brown sugar, jalapeno powder

Taken from www.foodnetwork.com/recipes/swick-and-swick-chili-recipe2.html (may not work)