Put 2 Tbsp olive oil in a skillet and fry chopped onion and garlic for awhile. Add meat to skillet with 1/2 tsp salt and 1/2 tsp pepper. Cook until meat is browned. Drain fat from frying pan and add contents to large pot.

Add to pot:

• 1 can of beef broth
• 1 can of tomato sauce
• 1 can of whole tomatoes and juice (cut tomatoes in half or quarters, so they can dissolve)
• 2 jalapenos cut in half lengthwise (remove stem; remove seeds from one of the two)
• 1 beef bouillon cube
• 1 chicken bouillon cube
• 1 cup of water
• 1 cup of Bloody Mary mix/spicy v8/tomato juice (preferably tomato juice)
• 1 packet Sazon Goya con cilantro y tomate·(usually found in Mexican food aisle of a U.S. supermarket)

Bring above to a boil on high heat, then stir in:

• 1-1/2 tsp cumin seed
• 1 Tbsp chili powder
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 packet Sazon Goya con culantro y achiote
• 1 tsp of Tobasco

After 3 minutes, reduce heat to low/medium and let simmer (it should still bubble a good amount) for about an hour, then stir in:

• 1 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 Tbsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp chipotle pepper
• 1 packet Sazon Goya Picante -- Hot
• 1 cup of water

Simmer for about 30 minutes, then stir:

• 1-1/2 tsp ground cumin
• 1 tsp paprika

Simmer for about 15 minutes. Stir and add additional seasoning to taste. If your chili gets to thick simply add water, tomato juice, spicy V8, Bloody Mary mix, or beef broth. Add more liquid carefully, it is hard to re-thicken. Note, the peppers and tomatoes should more or less have disintegrated when done. If it does get watery, just let it simmer to boil off the water. Also, after removing it from the heat, it will thicken some as it cools.