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Start time 3 hrs. before turn-in.

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Brown meat in skillet with 1 tbsp bacon grease. Break up meat as it cooks, but only to about golf-ball size chunks.

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When nearly done cooking, season with onion powder and seasoned salt. Add 10 shakes Louisiana Hot Sauce.

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While meat is cooking, in stock pot combine 1 can beef broth, ½ can chicken broth, 2 oz water and 1 beef cube

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Bring to a boil and put in Mix #1.

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Let simmer a few minutes to allow spices to dissolve well and add in tomato sauce. Gently boil for about 15 minutes.

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Add in cooked meat that has been well drained. Cook, covered, at very low boil for 30 minutes. Turn off heat and let sit for 1 hr – or until 1 hr. before turn-in.

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Bring back to a boil. Add in Mix #2 at approximately 40 minutes before turn –in.

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Let boil gently, very low boil to high simmer.

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Break up meat gently using meat “masher” or potato masher.

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Taste for spice and salt 15 minutes before turn-in.

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Adjust as with Louisiana Hot Sauce as needed.