Coney Island Chili

2 1/2 lbs. chuck steak, tenderized and finely diced
2 cans beef broth
3 soup cans of water
4 TBS vegetable oil
2 cans whole tomatoes with the juice
1 TBS paprika
5 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
3/4 tsp seasoned salt
1/4 tsp garlic salt
1/4 tsp cayenne pepper
1/2 tsp MSG
thickening agent
5 TBS saltine cracker crumbs, finely grnd
4 TBS mesa flour
1 - 1 1/4 cups water

Directions:

In a 4 quart sauce pan, brown the diced chuck steak in vegetable oil, stirring frequently until lightly brown.

Add the beef broth and water.

Simmer the beef mixture for 1 hour at medium low heat.

After the 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 the seeds and pulp.

Add all the spices to the meat and tomatoes and stir well.

Simmer for 45 - 50 minutes on low heat, stirring occasionally.

Slowly pour enough of the thickening sauce into the meat and tomato mixture to bring it to a thick state, stirring constantly.

Depending on how much the liquid has been reduced, you may need less of the thickener.

Simmer on low heat and stir until the chili reaches the desired consistently and is ready to be served.

Notes:

Great over hot dogs or served alone with your favorite accompaniments.