Yield: 999 servings
|4 tablespoons||Gebhardt chili powder|
|4 tablespoons||California chile powder|
|3 tablespoons||Mild New Mexico chile powder|
|2 tablespoons||HOT New Mexico chile powder|
|1 tablespoon||Pasilla chile powder|
|1 can||(14 1/2 oz.) chicken broth|
|1||Pod garlic, pressed Salt to taste|
|3 tablespoons||Ground cumin|
|1 tablespoon||Garlic powder|
|1 teaspoon||Ground Mexican oregano|
|1 can||(14 1/2 oz.) Hunt's Whole Tomatoes|
|2 mediums||Onions, finely chopped Tabasco Sauce|
4 pounds tri-tip or bottom sirloin, trimmed and cut in ¼ inch cubes.
1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through sieve or chop finely. Combine tomatoes, broth water and dry spices in a bowl, mix well. Put into a chilli pot and simmer.
2) Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.
3) In a large skillet, cook meat until no longer pink, drain off juices and add to chilli pot. Simmer for 1½ hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chilli is desired.
Cooking time - 3 hours or longer (start to finish) All typos are my fault. Burning the meat is your fault. Dave Drum ======================================================= =================== = 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER
BILL & KAREN RAY, RIVERSIDE, CALIFORNIA ENJOY!!!
... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs From: Dave Drum Date: Sat, 10-2