44 ounces beef, cut into 1/4-inch cubes
3/4 cup finely chopped onion
5 medium garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
2 medium whole green seeded and finely chopped chile peppers
8 ounces beef broth
4 ounces Mexican hot-style tomato sauce
4 ounces tomato sauce
1 teaspoon hot red pepper sauce
1 1/4 tablespoons ground cumin
10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)
1 teaspoon salt
1/2 teaspoon arbol chile powder
1/2 teaspoon New Mexico chile powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder
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