3 lb. trimmed sirloin beef, cubed or coarsely ground
2 med. onions, finely chopped
1 tbsp. fresh minced garlic
9 tbsp. Wesson vegetable oil
1 (15 oz.) can Hunt's tomato sauce
1/2 c. Gebhardt chili powder
1 (14 oz.) can beef broth
1 tbsp. New Mexico chili powder
1 tbsp. Pasilla chili powder
1 tbsp. ground cumin
1 tbsp. salt
1 tbsp. vinegar
1 tsp. ground oregano
1 tsp. pepper
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce

In large bowl, combine beef, onions, and garlic. In Dutch oven or stock pot, brown 1/3 beef mixture in 3 tablespoons hot oil; remove and set aside. Repeat with remaining beef and oil. Leave last batch of cooked beef in pot and add first 2 cooked batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups.