Carol West - 1998 CASI Champion
Chili Magic
Step 1
1 1/2 lbs - beef chuck tender cut into cubes
Brown the meat.

After browning, add to the meat:
​1 - 8 oz can of tomato sauce 
1 - 14-1/2 oz can of beef broth
2 cubes - chicken bouillon granules
1 cube - beef bouillon granules
1/2 tsp - cayenne pepper, ground
1/2 tbsp - onion powder
1 tbsp - R.T. Red chili powder
1 tbsp - Fort Worth Light chili powder
Bring to a boil, cook meat until tender. 

Step 2
30 minutes before turn in for judging add the following:
1 tsp - cumin
1 tsp - sazon goya
1/8 tsp - brown sugar
1 tsp - garlic
1/8 tsp - black pepper
1 tbsp - R.T. Red chili powder
1 tbsp - Fort Worth Light chili powder