Title: Steve Strattman's Winning Chili
Categories: Chili Ethnic Meat
Yield: 6 Servings

3	lb	Tender beef chuck
2	tb	Onion powder
2	tb	Paprika
1 1/2	ts	Cayenne pepper
2		Cubes beef bouillon
1/2	c	Canned beef broth
3	oz	Tomato sauce
1	tb	Juice from cooked jalapeno see note
1	qt	Water
6 1/2	tb	Chili powder
1	tb	Cumin
1 1/2	ts	Garlic powder
1/2	ts	White pepper
3/8	ts	Salt

NOTE: To make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds. Cut meat in cubes, brown in a large, heavy Dutch oven. add onion powder, paprika, cayenne, bouillon, 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 20-30 minutes more. Add salt just before serving.

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