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Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low
heat for 3 hrs.
Add:
- 2 Cans Chicken Broth
- 1 Can El Pato Tomato Sauce
- 1 Small Can Spicey V-8 Juice
- 1 tbs Onion Powder
- 2 tsp Garlic Powder
- 2 tbs Chili Powder (Gebhardt’s)
- @ 1 ½ hrs Add:
- 2 tbs chili powder (Gebhardt’s)
- 5 tsp cumin
- ¼ tsp msg
- 1 tbs tabasco sauce
- @ 2 hrs Add:
- 1 tsp New Mexico hot chili powder
- 1 ½ tsp tabasco sauce
- ¼ tsp red jalapeno powder
- 1 tbs chili powder (Gebhardt’s)
- Salt to taste
- @ 2 ½ hrs Add:
- 5 tsp arrowroot (mix with water to form paste)
- 1 tsp garlic powder
- 1 tsp brown sugar
- ½ tsp red jalapeno powder
- ½ tsp cumin
- Salt to taste |
