JIM WELLER'S MACKTOWN CHILI

FOR THE SPICE MIX:
8 tbs. mild California chile powder
2 tbs. hot New Mexico chile powder
3 tbs. cumin
1 tbs. granulated garlic
1 tbs. granulated onion
1/2 tbs. arrowroot

FOR THE CHILI:
3 pounds bottom sirloin, cubed small
Oil (as needed)
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 tsp. Tabasco sauce
Water (as needed)
Salt (to taste)

In a small bowl, combine all the spice mix ingredients and set aside.

In a large skillet, brown meat cubes in a small amount of oil. When browned, drain the meat well in a colander.

Place the beef in a large stock pot and add the tomato sauce, beef broth and chicken broth. Add three-quarters of the spice mix, bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours.

Add the Tabasco sauce and remaining spice mix. If necessary, add water if it becomes too thick. Cook an additional half-hour or until the meat is tender. Add salt to taste.

Makes about 3 quarts chili
Source: Jim Weller, First Prize winner, The International Chili Society's World Championship Chili Cook-Off, 2000