Tarantula Jack's Chili by Charley & Ellen Safley Championship Winning Recipes Chili Challenge Winner 1995

3lbs. lean beef, diced 3 12 oz. cans tomato sauce 1 10 ounce can Chicken broth 2 medium size sweet onions, diced 3 large cloves of garlic, crushed 7 tablespoons chili powder 2 tablespoons ground cumin seed 1/4 teaspoon tabasco sauce 1 generous jolt tequila

Lightly brown the beef, onions and garlic together in a little cooking oil, then dump in everything else. Simmer covered for a while, then uncovered for a while to thicken.
Stir the mess frequently during all the cooking time, about two hours total.

Any tequila left in the bottle helps to pass the time !