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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kenton and Linda Stafford
Servings: 6 to 8
3 pounds top sirlon, cut into ¼ inch squares
1 teaspoon Wesson Oil
⅛ teaspoon seasoning salt
¾ teaspoon garlic salt
¼ teaspoon garlic powder
¼ teaspoon meat tenderizer
2 13½ ounce cans chicken broth
6 ounces beef broth
8 ounces Hunts tomato Sauce
½ medium yellow onion, finely chopped
½ medium white onion, finely chopped
3 to 5 cloves of garlic, finely chopped
5 tablespoons Gebhardt chili powder
6 tablespoons California chili powder
4 teaspoons New Mexico chili powder
1 tablespoon pasilla
2 tablespoon cumin, finely ground
1 teaspoon salt
¼ teaspoon coriander, optional
1 teaspoon Tabasco Brand Pepper Sauce, optional
½ teaspoon oregano
¼ teaspoon cayenne pepper
Brown meat about 1 pound at a time with 1 teaspoon Wesson Oil, ⅛ teaspoon seasoning salt, ¼ teaspoon garlic salt, ¼ teaspoon garlic powder and ¼ teaspoon meat tenderizer. Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunts tomato Sauce, yellow and white onions, garlic, 5 tablespoon Gebhardts chili powder, 5 tablespoon California chili powder, 1 tablespoon New Mexico chili powder, 1 tablespoon pasilla, 1 tablespoon cumin, ½ teaspoon salt, ¼ teaspoon coriander, 1 teaspoon Tabasco. Mix well, now simmer for 1½ hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: ½ teaspoon oregano, ¼ teaspoon cayenne Pepper, 1 teaspoon New Mexico chili powder, 1 tablespoon California chili powder, ¼ teaspoon salt, 1 tablespoon cumin and ¼ teaspoon garlic salt. Cook 1 to 1½ hours more, keep your eye on the pot from time to time. Salt to taste.