Chili – – Chili: beef (ground ), chicken broth (14 1/2 oz.), tomato sauce (15 oz.), warm water, beef bouillon, beans (15 oz. kidney, pinto or black, optional), Spice Dump #1 : chili powder, onion powder, oregano (dried ), garlic powder, cumin, salt, black pepper, cayenne pepper, Spice Dump #2: chili powder, cumin, garlic powder, Tabasco, In a large heavy pot, brown the ground beef and break up into small bits. Once cooked completely, drain fat. Add chicken broth to the cooked meat. Simmer at a low heat for 30 minutes uncovered. (The chicken broth will tenderize the meat and reduce to a salty flavoring.) ; Dissolve the beef bouillon in warm water. Add that and tomato sauce to the pot. Add Spice Dump #1. Bring to boil, then reduce to simmer for 1 1/2 hours, covered. ; Uncover the pot and add Spice Dump #2 and Tabasco. Add the two cans of beans now, if desired. Simmer uncovered. Sauce should be a rich, gravy consistency. ; – Use 2 lbs. for a "no-beans" version, which is true to competition style. If you are adding beans, 1 lb. of ground beef is plenty.