| |
Ingredients:
- 2 cans (10-1/2 oz each) chicken broth
- 1/2 can (8 oz) Hunts Tomato Sauce
- 3 tbls pure California chile powder
- 1 tbls pure New Mexico chile powder
- 3 tbls Gebhardt chili powder
- 2 tbls ground cumin
- 1 tsp salt
- 3 tsps Wesson Oil
- 1 small onion, chopped
- 5-7 cloves garlic, minced
- 2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes or coarsely ground
- 1/2 - 1 tsp Tabasco sauce
Instructions:
In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil.
Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic over low heat until tender. Add to sauce.
In same skillet, adding a little oil as needed, saute meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed.
One half-hour before serving, adjust seasoning and heat with salt and Tabasco. |
