Ingredients

2 1/2 lbs. cubed beef roast
Oil
2 cans beef broth
2 cups water
2 cans tomato sauce
Tabasco sauce to taste

First Spices:
1 teaspoon MSG
2 tablespoons onion powder
2 teaspoons beef granules
1 teaspoon chicken granules
1 teaspoon garlic powder
1/4 teaspoon season salt
1 tablespoon paprika
1 tablespoon Texas chili powder
1 tablespoon ground chili pepper

Second Spices:
1 teaspoon MSG
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoon season salt
1 tablespoon Texas chili powder
1 tablespoon Gebhardt chili powder

Third Spices:
1 1/2 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon Gebhardt chili powder
1 tablespoon Texas chili powder

Fourth Spices:
1 1/2 teaspoon cumin
1 tablespoon Texas chili powder
1/2 teaspoon garlic powder

Directions

Brown beef in 2 teaspoons oil. Add 2 cans beef broth, 2 cups water, 1 can tomato sauce and first spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approximately 2 1/2 hours). Then, 30 minutes before serving, add second spices and second can of tomato sauce. 20 minutes before serving, add third spices. Ten minutes before serving, add fourth spices. Adjust to taste for salt, and for heat add Tabasco sauce to taste.