Southwestern Chili

3 pounds boneless beef sirloin -- chili grind

2 cups onion -- minced

1 tablespoon garlic -- minced

1/2 cup peanut oil

15 ounces tomato sauce

1/2 cup hot chile powder

15 ounces low sodium beef broth

1 tablespoon New Mexico chile powder

1 tablespoon pasilla chile powder

1 tablespoon ground cumin

1 tablespoon vinegar

1 teaspoon oregano

1 teaspoon pepper

1/2 teaspoon cayenne

1/2 teaspoon tabasco sauce

COMBINE BEEF, ONIONS, AND GARLIC-MIX WELL HEAT 3 TABLESPOONS OIL IN A DUTCH OVEN, OVER A HIGH FLAME ADD ONE-THIRD OF THE MEAT MIXTURE AND BROWN WELL REMOVE FROM PAN, AND SET ASIDE REPEAT WITH REMAINING OIL AND MEAT COMBINE BROWNED BEEF MIXTURE WITH REMAINING INGREDIENTS IN DUTCH OVEN, OVER A M ODERATE FLAME BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS SERVE HOT