I’ve been using it since the 70’s and it makes a great bowl of red.
I’ve used not just beef but also Elk, Venison and Buffalo (my favorite) stew meat that I cut down to about half the size of my little toe. I also use the old longer cooking recipe that is no longer on the packaging.
To make it super hot I add a couple dried peppers. Also toasting/sweating the large spice packet adds a nice flavor as well.[}:)]