The Gut Buster's Chili team is as serious about its chili as the name suggests. 
This recipe is slightly simplified from the group's competition version.

The Tex-Mex-style vegetarian chili was featured on Rachael Ray's 
"30 Minute Meals" on Food Network.

Gut Buster's Chili with Beans

2 tablespoons vegetable oil 
3 pounds tri-tip steak or bottom round, 3/8 inch cubed or coarsely ground 
15 ounces tomato sauce 
2 cubes beef bouillon 
2 cubes chicken bouillon 
14 ounces beef broth 
4 ounces chicken broth 
2 jalapeño peppers 
4 tablespoons dark chili powder 
1 teaspoon hot adobo sauce 
5 tablespoons light chili powder 
2 teaspoons garlic powder 
2 tablespoons cumin 
4 teaspoons onion powder 
11/2 teaspoons paprika 
1/2 teaspoon cayenne pepper 
8 ounces pinto beans 
8 ounces kidney beans 
1 teaspoon white pepper 
2 packages Sazon Goya (seasoning packet) 

• Brown meat in 2 tablespoons vegetable oil.
• Add all dry spices and cook for 30 minutes.
• Add beans, tomato sauce and broths. Float the jalapeño peppers whole. Simmer for 60 minutes. Squeeze the jalapeños and remove them. Taste the chili and add one or two jalapeños if desired. Simmer for 30 minutes.
• Check meat for doneness (it should be tender).
• Adjust final seasonings to taste. Add beef broth to thin the chili if necessary.

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