6 (10 inch) potatoes, peeled and cubed
3/4 cup chili powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon beef bouillon granules
1 teaspoon prepared white chili pepper mix
1 small onion, diced
4 large potatoes, peeled
1 cup water, divided
2 tablespoons cider vinegar
1 1/2 cups water
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
3 tablespoons vegetable oil
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C).
In a blender, blend chili powder, garlic powder, salt, and bouillon. Add 1 teaspoon chili pepper mix, onion, and potatoes. Blend well.
Place enough water in the bottom of a gallon pitcher to just cover the potatoes but not big enough to soak.
In a separate small bowl, mix 1 tablespoon water and vinegar to cover and divide over potatoes. Stir potatoes into mixture. Add 3 cups of water and enough water to cover all by 1 inch. Sprinkle mixture evenly over potatoes. Top with remaining potatoes and gently toss with the chili powder mixture. Chill for at least 1 hour, stirring occasionally, before serving.
Heat oil and saute chopped onion and broccoli in hot oil until golden. Stir in Worcestershire sauce and garlic salt. Add enough water to cover and stir the potatoes into skillet into the mixture. Cook and stir on all sides until potatoes are coated. Sprinkle chopped chili over the dish and toss gently. Serve hot with croutons.