Chili Magic

Chili Magic

1-1/2 pounds chuck tender, cubed
1/2 teaspoon cayenne pepper, ground
1/2 tablespoon onion powder
2 cubes chicken bouillon
1 cube beef bouillon
2 tablespoons, divided, Rio Tejas chili powder
2 tablespoons, divided, Fort Worth light chili powder
1 can beef broth
1 can tomato sauce
2 teaspoons cumin
1 teaspoon Sazon Goya (Con Culantro)
1/4 teaspoon brown sugar
1 teaspoon garlic
1/8 teaspoon black pepper

Brown meat, then add cayenne pepper, onion powder, chicken bouillon, beef bouillon, 1 tablespoon of the Rio Tejas chili powder, and 1 tablespoon of the Fort Worth light chili powder.

Add beef broth and tomato sauce. Cook over medium heat about 2-1/2 hours until tender.
Add cumin, Sazon Goya, brown sugar, garlic, black pepper, the remaining 1 tablespoon of Rio Tejas chili powder, and remaining 1 tablespoon of Fort Worth light chili powder. Simmer 15 to 30 minutes over medium heat.

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