Steve Strattman's Winning Chili

 

         Steve Strattman's

           Winning Chili

         Bowl of Clone 87

         

     3 pounds beef chuck tender

     2 tablespoons onion powder

     2 tablespoons paprika

 1 1/2 teaspoons cayenne pepper

     2 cubes beef bouillon

   1/2 cup canned beef broth

     3 ounces tomato sauce

     1 tablespoon juice from cooked jalapeno (see note)

     1 quart water

 6 1/2 tablespoons chili powder

     1 tablespoon cumin

 1 1/2 teaspoons garlic powder

   1/2 teaspoon white pepper

   3/8 teaspoon salt

  Cut meat in cubes, brown in a large, heavy dutch oven. Add

 onion powder, paprika, cayenne, bouillon, beef broth, tomato

 sauce, jalapeno juice and water.

  Cook over low heat for about 2 hours, adding more water as 

 needed, until meat is tender.

  Add chili powder, cumin, garlic powder and pepper, cook for

 20 to 30 minutes more. Add salt just before serving.

 Makes 6 servings.

 note: To make jalapeno juice, chop pepper coarsely and boil in

 small amount of water, reduce slightly, then strain out pepper

 and seeds.