Yield: 8 cups
| Measure | Ingredient |
|---|---|
| 3 pounds | Ground beef -=OR=- sirloin; trimmed, cubed |
| 2 mediums | Onions; finely chopped |
| 1 tablespoon | Garlic; minced |
| 9 tablespoons | Vegetable oil |
| 15 ounces | Tomato sauce |
| ½ cup | Chili powder; YES, that much |
| 14½ ounce | Beef broth |
| 1 tablespoon | New Mexico chili powder |
| 1 tablespoon | Pasilla chili powder |
| 1 tablespoon | Ground cumin |
| 1 tablespoon | Salt |
| 1 tablespoon | Vinegar |
| 1 teaspoon | Oregano |
| 1 teaspoon | Pepper |
| ½ teaspoon | Cayenne pepper |
| ½ teaspoon | Hot pepper sauce |
PATTI - VDRJ67A
In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown ⅓ of beef with 3 tbls oil; remove and set aside.
Repeat with remaining beef and oil. Leave last barch in pot and add first 2 batches. Add all remaining ingredients. Stir until well blended. Simmer, covered, for 2 hours, stirring occasionally.