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Recipe from: Bill and Karen Ray
4 tablespoon Gebhardt chili powder
4 tablespoon California chile powder
3 tablespoon mild New Mexico chile powder
3 tablespoon ground cumin
2 tablespoon hot New Mexico chile powder
2 tablespoon flour
1 tablespoon Pasilla chile powder
1 tablespoon garlic powder
1 teaspoon ground Mexican oregano
1 14 ½ ounce can Hunts whole tomatoes
1 14 ½ ounce can chicken broth
4 cups water
2 medium onions, finely chopped
1 pod garlic, pressed
4 pounds tri-tip or bottom sirloin, trimmed and cut in ¼-inch cubes
Salt, to taste
Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili pot and simmer.
Meanwhile, in a skillet, sauté onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.
In a large skillet, cook meat until no longer pink, drain off juices and add to chili pot. Simmer for 1 ½ hours or until meat is tender. Adjust seasoning with salt and add tabasco if hotter chili is desired.
Cook 3 hours or longer.