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Ingredients:
- 3lbs top sirlon, cut into ¼" squares
- 1 tsp Wesson Oil
- 1/8 tsp seasoning salt
- 3/4 tsp garlic salt
- ¼ tsp garlic powder
- ¼ tsp meat tenderizer
- 2 13-½ oz cans chicken broth
- 6 oz beef broth
- 8 oz Hunts Tomato Sauce
- ½ med yellow onion (finely chopped)
- ½ med white onion (finely chopped)
- 3-5 cloves of garlic (finely chopped)
- 5 tbsp Gebhardt Chili Powder
- 6 tbsp California Chili Powder
- 4 tsp New Mexico Chili Powder
- 1 tbsp Pasilla
- 2 tbsp cumin (finely ground)
- 1 tsp salt
- ¼ tsp coriander (optional)
- 1 tsp Tabasco Brand Pepper Sauce (optional)
- ½ tsp oregano
- ¼ tsp cayenne pepper
Instructions:
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, ¼ tsp garlic salt, ¼ tsp garlic powder and ¼ tsp 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 tbsp Gebhardts Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, ½ tsp salt, ¼ tsp coriander (optional), 1 tsp Tabasco (optional). 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 tsp oregano, ¼ tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, ½ tsp salt, 1 tbsp cumin and ½ tsp garlic salt. Cook 1 to 1½ hours more, keep your eye on the pot from time to time. Salt to taste. |
