2 1/2 pounds chuck roast (tenderized and diced finely)
21 ounces beef broth
30 ounces water
4 tablespoons vegetable oil
29 ounces whole tomatoes with the Juice (food process, strain seeds and pulp, measure two cups for Chili, save remainder for another recipe)
1 tablespoon paprika
5 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon season salt
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper

In a 4-quart saucepan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water.
Simmer beef mixture for 1 hour on medium-low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice.
Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty-five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly.
Depending on how much the liquid has been reduced, you may need less of the thickener. Simmer on low heat and stir until chili reaches the desired consistency and ready to be served. Great over hot dogs or served alone with your favorite accompaniments.