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Recipe from: Cathy Wilkey
3 pounds Tri Tip beef, or sirloin tip, cut in small pieces, or coarse ground
2 tsps Wesson oil
1 small yellow onion
1 14 ½ ounce can beef broth
3 ½ tablespoon ground cumin
½ teaspoon of oregano
6 cloves garlic, finely chopped
3 tablespoon Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 to 6 tablespoon of California chili powder
18 ounce can of Hunt's tomato sauce
1 dried New Mexico chili peppers, boiled and pureed
3 dried California chili peppers, boiled and pureed
1 14 ½ ounce can of chicken broth
1 teaspoon of Tabasco pepper sauce
1 teaspoon of brown sugar
dash of MSG
salt, to taste
Brown meat in Wesson oil for about ½ hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 tablespoon cumin and ½ teaspoon of oregano. Reduce heat to light boil and add ½ of the garlic. Add half of the chili powder and cook for 10 minutes. Add 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. Keep your Pot Hot!