Scrape pulp from boiled chilies, wearing rubber gloves to protect against oils that later can cause burning sensation on skin. Add tomato sauce and chile pulp and remaining 1 tablespoon garlic. Add any reserved beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining 1.5 tablespoons Gebhardt chili powder. Add remaining 2.5 tablespoons ground cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, brown sugar lime juice, Msg and season with salt. Simmer on medium heat.