Bob Plager's Pools Brew Chili

• 2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes
• Vegetable shortening, such as Crisco, for browning meat
• 1 14-ounce can beef broth
• 1 14-ounce can chicken broth
• 1 8-ounce can tomato sauce
• 2 pitted dry-pack prunes
• Water if required

• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons beef granules
• 1 teaspoon chicken granules
• ½ teaspoon salt
• 1 tablespoon chili powder

• 2 teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 4 tablespoons chili powder

• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt to taste

In a heavy medium-sized pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess shortening. Add beef broth, chicken broth, tomato sauce, prunes, and spice mixture #1. Bring to a boil, lower heat, cover the pot, and cook approximately 2 hours. Remove prunes and add water if necessary. Cook mixture longer if meat is not yet tender. Thirty minutes before turn-in (or before serving), add spice mixture #2 and cook over low heat. Fifteen minutes before turn-in (or before serving), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot. Yield: 4 Texas-sized servings.