Ingredients

First ingredient group:
44 ounces 1/4-inch cubed beef
Vegetable oil for browning
3/4 cup finely chopped onion
5 medium garlic pods, pressed
1 14 1/2-ounce can chicken broth

Second ingredient group:
2 medium Ortega whole green seeded and finely chopped chili peppers
8 ounces beef broth
4 ounces El Pato brand Mexican hot style tomato sauce
4 ounces Hunt's Tomato Sauce
1 teaspoon Tabasco

Third ingredient group (spices):
1 1/2 tablespoons ground cumin
10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)
1 teaspoon salt

Fourth ingredient group:
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico chili powder
1/4 teaspoon Accent
Pinch of brown sugar
Pinch of jalapeno powder

Directions

Brown beef in vegetable oil. Add onion and garlic. Simmer one hour. After one hour, add second ingredient group. Simmer one more hour. After two total hours of cooking, add the third ingredient group (spices). After two hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.