1For the chili: In a medium skillet, brown the meat in three batches, using 1 teaspoon of bacon fat for each. As each batch cooks, sprinkle with 1/3 of spice blend No. 1. Add the meat to a large chili pot, along with the chicken broth, hot sauces and 1 can tomato sauce. Bring to a boil, cover and cook over medium heat, adding spring water as needed, for 1 hour, or until the meat is almost tender.
While the meat is cooking, combine in a saucepan all of spice blend No. 2 with the mild tomato sauce, 1/2 can beef broth, the beef and chicken bouillon crystals, Worcestershire sauce , brown sugar and enough of the remaining beef broth to make a medium-thick sauce. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.
After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, turn off the heat and let the pot rest, covered, for an hour or so.
Then bring the pot back to a boil and add all of spice blend No. 3. Adjust the consistency of the chili with spring water, taste for salt and add