Pools Brew Red Chili

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For the chili: 

3 tablespoons vegetable shortening

3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes

3 cups low-sodium beef broth

3 cups low-sodium chicken broth

1 1/2 cups tomato sauce

3 pitted prunes

Tabasco sauce (optional)

Spice group 1:

1 1/2 tablespoons paprika

2 teaspoons onion powder

1 1/2 teaspoons garlic powder

3 teaspoons beef bouillon

1 1/2 teaspoons chicken bouillon

1/2 teaspoon seasoned salt

2 1/4 teaspoons New Mexico chili powder

2 1/4 teaspoons ground New Mexico chile pepper

Spice group 2:

1 1/2 tablespoons ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon seasoned salt

2 1/4 tablespoons chili powder

2 1/4 tablespoons Texas-style chili powder

2 1/4 teaspoons ground New Mexico hot chile pepper

2 1/4 teaspoons New Mexico light chili powder

Spice group 3:

3 teaspoons Texas-style chili powder

1 1/2 teaspoons ground cumin

Heaping 1/4 teaspoon garlic powder