True Texas Pandemonium Chili - cooking recipe

Ingredients

Ingredients
3 1/2 lbs cubed beef roast
2 white onions
1 california anaheim chili, stemmed and seeded
2 serrano chilies, stemmed and seeded
32 ounces wolfgang puck beef broth
2 cups water
2 (8 ounce) cans Hunts tomato sauce
2 teaspoons Wesson Oil
2 (1 ounce) dark chocolate squares (80%)
1st spices
1 teaspoon msg
2 tablespoons onion powder
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
1 teaspoon garlic powder
1/4 teaspoon season salt
1 tablespoon paprika
1 tablespoon texas chili powder
1 tablespoon ground anaheim chili (Paul Prudhomme)
2nd spices
1 teaspoon sazon goya
2 teaspoons cumin
1 teaspoon garlic powder
1/4 teaspoon season salt
1 tablespoon texas chili powder
1 tablespoon new mexico mild chili powder
3rd spices
1 1/2 teaspoons cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon new mexico hot chili powder
1 tablespoon texas chili powder
4th spices
1 1/2 teaspoons cumin
1 tablespoon texas chili powder
1/2 teaspoon garlic powder

Preparation

Instructions:
Brown beef in 2 tsp Wesson Oil, with diced Onions, Annaheim and Serrano peppers. Add beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before serving add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before serving add 3rd spices. 10 minutes before serving add 4th spices, and 2 squares of chocolate. Adjust to taste for salt and for heat add Tabasco Sauce.