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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Norm and Bobby Gaul
Servings: 6 to 8
2 cans (10 ½ ounce each) chicken broth
½ can (8 ounce) Hunts tomato sauce
3 tbls pure California chile powder
1 tbls pure New Mexico chile powder
3 tbls Gebhardt chili powder
2 tbls ground cumin
1 teaspoon salt
3 tsps Wesson oil
1 small onion, chopped
5 to 7 cloves garlic, minced
2 ½ pounds tri-tip or bottom sirloin, cut into ¼ inch cubes or coarsely ground
½ to 1 teaspoon Tabasco sauce
In chili pot, mix 1 ½ cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil. Meanwhile, add 1 teaspoon oil to a skillet and sauté onions and garlic over low heat until tender. Add to sauce. In same skillet, adding a little oil as needed, sauté meat, ⅓ at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2 ½ hours, adding more chicken broth as needed. An half hour before serving, adjust seasoning and heat with salt and Tabasco.