Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Tri-tip beef or sirloin tip 5 -6 Tbsp California Chili
-cut in small pieces or -Powder
-coarse 1 8 oz can Hunts tomato sauce
-ground 1 Dried New Mexico chili
2 ts Wesson Oil -pepper, boiled and pureed
1 sm Yellow onion 3 Dried California chili
1 14 oz can beef broth -peppers, boiled and pureed
3 tb Ground cumin 1 14 oz can of chicken broth
1 ts Oregano 1 ts TABASCO sauce
6 Cloves garlic (finely 1 ts Brown sugar
-chopped) 1 Lime
3 tb Gebhardt chili powder -dash of MSG
1 tb New Mexico Mild chili -Salt to taste
-powder

Brown meat in Wesson Oil for about an hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a boil and cook
for 15 minutes.
Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and
add half of the garlic. Add half of the chili powder and cook for 10
minutes.
Add Hunts 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. Be sure to have plenty of Gaviscon available for those
with weak stomachs. KEEP YOUR POT HOT!!

Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993
A.JANSSEN [ART/KAREN J] MM by Cuz

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