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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jim Beaty
Servings: 6 to 8
2 ½ pounds Sirloin cut into ⅜ inch cubes
2 tablespoons Wesson Oil
5 cloves garlic crushed into paste
1 ½ teaspoons seasoned salt
½ 8 ounce can Hunt's® tomato sauce
½ 10 ½ ounce can beef broth
1 10 ½ ounce can chicken broth
8 tablespoons Gebhardt's chili powder
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons hot New Mexico chili powder, depending on heat desired
2 boiling onions, chopped
½ cup chopped yellow onions
½ teaspoon mole (optional)
⅛ teaspoon coriander powder
½ tablespoon MSG
1 teaspoon Tabasco sauce
Brown meat 1 pound at a time in oil. Drain and put in chili pot with chopped onions, beef broth, chicken broth, chili powder, oregano, cumin and chopped boiling onions. Mix well and simmer for 2 hours then add crushed garlic, seasoned salt, tomato sauce, New Mexico chili powder, mole, coriander and MSG. Cook 20 minutes then add Tabasco sauce and use beef broth to thin. Salt to taste.