Cin Chili - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
1 (14 ounce) can beef broth, Swanson's is suggested
1 (8 ounce) can tomato sauce, Hunt's is suggested
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 teaspoon chicken bouillon granule
1 teaspoon beef bouillon granules
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoons ground cumin

Preparation

In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
Add the tomato sauce and beef broth and simmer for 1 hour.
Add the next 7 ingredients, stir and simmer for 35 more minutes.
Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
Add the last 5 ingredients and cook for 10 more minutes.
Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.