© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jim Weller
Servings: 3 quarts
International Chili Society World Champion 2000
3 pounds Tri-Tip beef, cubed
1 14 ounce can beef broth
1 14 ounce can chicken broth
1 8 ounce can Hunt's tomato sauce
1 teaspoon Tabasco sauce
salt
water, as required
Spice Mix:
8 tablespoon mild California chili powder
2 tablespoon hot New Mexico chili powder
3 tablespoon cumin
1 tablespoon garlic granules
1 tablespoon onion granules
½ tablespoon arrowroot
Brown meat, drain and add to chili pot with broths and tomato sauce. Add 75% of spice mix, bring to boil and simmer for 2 hours. Add Tabasco and remaining spices. Thin gravy with water, if necessary. Cook additional half hour or until meat is tender. Add salt to taste.