Yield: 1 servings
|Tri-tip beef or sirloin tip cut in small pieces or coarse ground
|14 oz can beef broth
|Cloves garlic (finely chopped)
|Gebhardt chili powder
|New Mexico Mild chili powder 6 Tbsp California Chili Powder
|8 oz can Hunts tomato sauce
|Dried New Mexico chili pepper, boiled and pureed
|Dried California chili peppers, boiled and pureed
|14 oz can of chicken broth
|Lime dash of MSG Salt to taste
Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes.
Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz