• 3 pounds top sirloin, chili grind or cut into 1/4-inch pieces
• 4 tablespoons bacon drippings
• 4 large cloves of garlic, minced or put through a garlic press
• 1 medium onion, finely chopped
• 10-1/2 ounce can beef broth
• 13-3/4 ounce can chicken broth
• 1 cup tomato sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chili powder
• 1 tablespoons Hungarian sweet paprika
• 1/2 teaspoon white pepper
• 1 or 2 Whole jalapeños, seeded and halved
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder

In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.

Add the beef broth, the chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.

Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.

At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.

Tex-Mex dessert perfection: Sopapillas.

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You can find this and over 500 more recipes in Grandma's Cookbook.