Recipe courtesy of Steve Falkowski
Show: Challenge
2 hr 55 min
15 min
2 hr 40 min
6 to 8 servings


  • 1 1/2 cups finely minced white onion
  • 8 garlic cloves, finely minced
  • 2 (15 1/2-ounce) cans chicken broth, with fat removed
  • 4 ounces tomato sauce
  • 3/4 teaspoon garlic powder
  • 3 tablespoons ground cumin
  • 10 1/2 tablespoons chili powder or 5 tablespoons California chile powder (mild)
  • 4 1/2 tablespoons New Mexico chile powder (medium)
  • 1 tablespoon New Mexico chile powder (hot)
  • 2 teaspoons salt
  • 3 pounds beef, cut into 1/4-inch cubes
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon meat tenderizer
  • 1/2 teaspoon light brown sugar
  • 1 teaspoon hot red pepper sauce


In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.

Mix in brown sugar and hot sauce just before serving.

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