"7/8'S Chili" -- Kenton And Linda Stafford

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, 1/4 tsp garlic salt, 1/4 tsp garlic powder and 1/4 tsp meat tenderizer. Drain all excess grease, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, 1/2 tsp salt, 1/4 tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 11/2 hours, add the other can of chicken broth if needed.

After it has simmered for an hour and a half add the following: 1/2 tsp oregano, 1/4 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt. Cook 1 to 11/2 hours more, keep your eye on the pot from time to time. Salt to taste.