Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Gebhardt chili powder 3 tb Ground cumin
4 tb California chile powder 2 tb Flour
3 tb Mild New Mexico chile powder 1 tb Garlic powder
2 tb HOT New Mexico chile powder 1 ts Ground Mexican oregano
1 tb Pasilla chile powder 1 cn (14 1/2 oz.) Hunt's
1 cn (14 1/2 oz.) chicken broth -Whole Tomatoes
4 c Water 2 md Onions, finely chopped
1 Pod garlic, pressed -Tabasco Sauce
-Salt to taste

4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.

1) Combine all dry ingredients in a small container. Clean tomatoes of
seeds and put through sieve or chop finely. Combine tomatoes, broth
water and dry spices in a bowl, mix well. Put into a chilli pot and
simmer.

2) Meanwhile, in a skillet, saute onions and garlic in a little water
over low heat for 30 minutes. Drain and add to tomato sauce and
simmer 30 minutes.

3) In a large skillet, cook meat until no longer pink, drain off
juices and add to chilli pot. Simmer for 1 1/2 hours or until meat is
tender. Adjust seasoning with salt and add Tabasco if hotter chilli
is desired.

Cooking time - 3 hours or longer (start to finish)

All typos are my fault. Burning the meat is your fault. Dave Drum

=======================================================
=================== = 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE
$25,000 FIRST PLACE WINNER

BILL KAREN RAY, RIVERSIDE, CALIFORNIA

ENJOY!!!

... H. Allen Smith Wick Fowler. The Original Chilli Cookoff Champs

From: Dave Drum Date: Sat, 10-2

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