| | Directions | | In large nonstick skillet over medium heat sauté meat until no longer pink. Use slotted spoon to transfer browned meat into large cooking pot. Cook the meat in small batches repeating cooking oil as necessary. While meat is being lightly browned in heavy cooking pot; combine tomato sauce, beef broth, and onion. Bring to a boil and then simmer 15 minutes. Add meat, garlic, chili powder, cumin, white pepper, brown sugar, and oregano. (Add cayenne pepper if you like for a kick to taste). Simmer two hours, stirring occasionally. Add Velveeta cheese, accent, salt to taste, and lime juice and cook another 15 minutes. |
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| Ingredients | | - |  | 4 pounds beef stew meat (chili meat or ground beef for non-chunky chili (Chop stew meat small) |
| - | | 1 can beef broth |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1 onion finely chopped (large) |
| - | | 3 each garlic clove, minced (or 1 tablespoon prepared minced garlic inch jar) |
| - | | 3 ounces chili powder, or to taste |
| - | | 3 tablespoons Cumin |
| - | | 1 teaspoon oregano |
| - | | 1 teaspoon Accent (MSG) |
| - | | 1 1/2 teaspoons white pepper |
| - | | 1 ounce Velveeta Cheese Diced |
| - | | 1 teaspoon brown sugar - (packed) |
| - | | 1 each lime, juiced |
| - | | 1 teaspoon cayenne pepper (optional) |
| - | | 1 tablespoon cooking oil (repeated) |
| - | | 1 teaspoon Salt to taste |
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