Ingredients:
2 lbs. "Chili Grind " Beef Chuck Roast
1 lb. backstrap- cubed in 3/4 inch pieces

Bag #1
4 tbs Chili Powder-(Dark Ancho, Its rich in flavor)
3 cloves of garlic
1 medium white onion
1/2 tsp-Black Pepper,
1/2 tsp-Salt
1/2 tsp-Cayenne Pepper

Bag #2
3 TBSPNS Sweet Chipotle Season All
3 tbs-Cumin
2 tsp-Garlic Powder
1/16th tsp-cinnamon
1/2 tsp-Oregano Leaf
2 Fresh Jalapeno- seeded and chopped

Other Ingredients:
1 can (14-1/2 oz.) Swanson Chicken Broth
1 can (14-1/2 oz.) Swanson Beef Broth
1 can (14-1/2 oz.) Stewed Tomatoes
1 can (8 oz.) Hunts "No Salt Added" Tomato
1 Knorr Beef Bullion Cube
1 Tspn Light Brown Sugar
1 Beer Bock Style]

Cooking Instructions:
Add "Room Temperature" meat to a hot cast iron skillet, brown it until it Starts to make it's own juice
Stir continuously, add both cans of broth, and Bag #1
Cook covered at a medium boil for 45 minutes
Uncover and stir every 10 minutes
Add water and beer as needed
Add tomato sauce, stewed tomato's and add Bag #2
Add 1 Beef bullion cube
Add 1/2 tsp light brown sugar

Use the following to season to taste:
Salt
Cayenne Pepper - for hot front taste
White Pepper - for hot front taste
Brown Sugar - for a sweeter taste

ready to eat - Better next day

Bon appetite.

Best Regards,

Bryan F. Slaven
The Texas Gourmet