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Recipe by: charlynn
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See below ingredients and instructions 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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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