Yield: 999 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 4 cups | Water |
| 1 \N | Pod garlic, pressed Salt to taste |
| 3 tablespoons | Ground cumin |
| 2 tablespoons | Flour |
| 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