Jim Weller's Macktown Chili 

2000 ICS Winner

3 lbs Tri-Tip beef (cubed) 
1 14 oz can Beef Broth 
1 14 oz can Chicken Broth 
1 8 oz can Hunt's Tomato Sauce 
1 tsp Tabasco Sauce
Water

Spice Mix 
8 Tbsp Mild California Chili Powder 
2 Tbsp Hot New Mexico Chili Powder 
3 Tbsp Cumin 
1 Tbsp Garlic Granules 
1 Tbsp Onion Granules 
1/2 Tbsp Arrowroot
 
Brown meat, drain and add to chili pot with broths and tomato sauce. Add
75% of spice mix, bring to boil and simmer for 2 hours. Add Tabasco and
remaining spices. Thin gravy with water, if necessary. Cook additional
half hour or until meat is tender. Add salt to taste. This recipe makes
approximately 3 quarts.
  
Servings: 3