Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MEAT AND LIQUIDS***
   2 1/2  pounds        cubed chuck roast
   1      14 1/2 ounce  Swanson beef broth
   1      8 ounce can   hunt's tomato sauce
                        ***FIRST SEASONINGS***
   2      tablespoons   paprika
   1      tablespoon    beef bouillon crystals
   1      tablespoon    Pendery's fort worth light chili powder
   1      tablespoon    granulated onion
   1      teaspoon      chicken bouillon crystals
   1      teaspoon      ground cayenne pepper
     1/2  teaspoon      jalapeno pepper powder
     1/2  teaspoon      salt
                        ***SECOND SEASONINGS***
   2      tablespoons   Gebhardt's chili powder
   2      tablespoons   Pendery's fort
                        worth light chili powder
   2      tablespoons   R. T. chili powder
   1      tablespoon    ground cumin
   1      tablespoon    powdered garlic
     1/2  teaspoon      white pepper

Preparation:

Brown meat in a heavy pot and drain off fat. Simmer meat in beef broth and tomato sauce for 40 minutes. Combine first set of seasonings, stir into meat and cook over medium heat until meat is tender. Total cooking time needed to tenderize meat should be approximately an hour to an hour and a half. A half-hour before serving, combine second set of seasonings and add to the pot. Simmer 30 minutes and serve.