Steve strattman's winning chili bowl of clone

1. Note: to make jalapeno juice, chop pepper coarsely and boil in small amounts of water, reduce slightly, then strain out pepper and seeds.
2. Cut meat in cubes, brown in a large, heavy dutch oven.
3. Add onion powder, paprika, cayenne, bouillon, broth, tomato sauce, jalapeno juice and water.
4. Cook over low heat for about 2 hours, adding more water as needed, until meat is tender.
5. Add chili powder, cumin, garlic powder and pepper, cook for 20-30 minutes more.
6. Add salt just before serving.