1In a large Dutch oven, brown ground beef with chili powder and cumin. Add onion and garlic and saute for a few minutes, until onion is translucent. Add salsa and bouillon, and one cup of broth and bring to a boil. Simmer 20 minutes
2Add remaining broth, tomato sauce,and beans and simmer, covered, for one hour (at this point you may put contents in a slow cooker and simmer for a long time).
3Add salt and fresh ground pepper to taste. Simmer for 30 to 40 minutes uncovered or until reaching desired consistency.
4Add Sriracha hot sauce to taste, or allow people to season their own bowls. I often serve this with cilantro sour cream, or my Sriracha lime cream (leaving out the hot sauce in the chili). I also add frozen corn sometimes, and minced fresh cilantro. Easy and delicious. Feeds a lot of folks, too. I get lower fat good quality beef and it makes a difference.