\"mountain express chilli\"

999 servings

Ingredients

QuantityIngredient
4tablespoonsGebhardt chili powder
4tablespoonsCalifornia chile powder
3tablespoonsMild New Mexico chile powder
2tablespoonsHOT New Mexico chile powder
1tablespoonPasilla chile powder
1can(14 1/2 oz.) chicken broth
4cupsWater
1Pod garlic, pressed Salt to taste
3tablespoonsGround cumin
2tablespoonsFlour
1tablespoonGarlic powder
1teaspoonGround Mexican oregano
1can(14 1/2 oz.) Hunt's Whole Tomatoes
2mediumsOnions, finely chopped Tabasco Sauce

Directions

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