\"mountain express chilli\"

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


... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs From: Dave Drum Date: Sat, 10-2

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