Title: Steve strattman's winning chili bowl of clone
 Categories: Chili, Beef, Veal
      Yield: 6 Servings
 
      3 lb Tender beef chuck
      2 tb Onion powder
      2 tb Paprika
  1 1/2 ts Cayenne pepper
      2    Cubes beef bouillon
    1/2 c  Canned beef broth
      3 oz Tomato sauce
      1 tb Juice from cooked jalapeno
           -see note
      1 qt Water
  6 1/2 tb Chili powder
      1 tb Cumin
  1 1/2 ts Garlic powder
    1/2 ts White pepper
    3/8 ts Salt
 
  NOTE: To make jalapeno juice, chop pepper coarsely and boil in small
  amounts of water, reduce slightly, then strain out pepper and seeds.
    Cut meat in cubes, brown in a large, heavy Dutch oven. add onion
  powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno
  juice and water.
    Cook over low heat for about 2 hours, adding more water as needed,
  until meat is tender.
    Add chili powder, cumin, garlic powder and pepper, cook for 20-30
  minutes more. Add salt just before serving.