Instructions: NOTE: To make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds.

Cut meat in cubes, brown in a large, heavy Dutch oven. add onion powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno juice and water.

Cook over low heat for about 2 hours, adding more water as needed, until meat is tender.

Add chili powder, cumin, garlic powder and pepper, cook for 20-30 minutes more. Add salt just before serving.

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