Ingredients

• Canola or vegetable oil
• 44 ounces beef, cut into 1/4-inch cubes
• 3/4 cup finely chopped onion
• 5 medium cloves garlic, smashed
• 1 (14.5-ounce) can chicken broth
• 2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)
• 1 cup beef broth
• 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)
• 1/2 cup tomato sauce (recommended: Hunt's)
• 1 teaspoon hot pepper sauce
• 1 1/4 tablespoons ground cumin
• 8 tablespoons California chili powder
• 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon
• 1 teaspoon salt
• 1/2 teaspoon arbol chili powder
• 1/4 teaspoon adobo seasoning blend (recommended: Accent)
• Pinch brown sugar
• Pinch jalapeno powder

Instructions

1. In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.