First Chili of the fall 2004 season.

4 lb. Beef - cubed
1 whole Onion
3 cups Chicken Broth
1 can Stewed Tomatoes
1 can Tomato Sauce
3 cloves Garlic, pressed
1 tsp. Chicken Granules
1 tsp. Beef Granules
2 tsp. Korean Chili Powder, fine
2 jalapenos, sliced

Saute onions in some oil briefly, brown beef. Add rest of ingredients and simmer uncovered for one hour. After one hour, add:

2 tbsp. Chili Powder
5 tsp. Cumin
4 Tomatillos, chopped
1 tsp Goya Adobo
2 Serrano Peppers, chopped
6 oz. Beer, Boulevard Pale Ale
Salt to taste

Stir and simmer additional 30 minutes. After 30 minutes, add:

1 tsp. Korean Chili Powder, fine
1 Habanero Pepper, chopped
1 tbsp. Chili Powder
1 tsp. Seasoned Salt
1 tsp. Garlic Powder

Simmer an additional 30 minutes.

Results:
I accidentally turned the heat up for the last simmer, so it dehydrated more than I had hoped it will. I used beer to add liquid to the mixture, but it was still a bit too thick for my tastes. Next time I'd add more tomato sauce at the beginning, and if I need to add liquid, use Guinness rather than Ale. Skip the seasoned salt, Adobo and Garlic Powder, and add some pressed garlic in the last dump.

As for the beef, stick to stew beef next time.