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Ingredients:
- 3 lbs cubed (or coarsely ground) tri tip cut beef
- 3 oz sausage
- 2 tbsp kidney suet or Wesson Oil
- ½ oz salt
- 2 oz Gebhardt Chili Powder
- ½ oz chile powder
- ½ tsp Hot New Mexico Chili Powder
- ½ oz cumin
- oregano tea*
- white pepper to taste
- 5 to 7 cloves garlic
- 2 med onions, chopped fine
- ½ tsp corriander (optional)
- 4 to 6 oz Hunts Tomato Sauce
- ½ pt beef broth, add water if necessary
- 1 med ortega pepper (minced)
- ¼ tsp cayenne pepper
- dash of Tabasco
- *oregano tea= 1 tbsp oregano leaves in ½ cup hot water, let steep.
Instructions:
Saute onions and garlic in suet about 3 minutes. Add Gebhardts and chile powder, mix well. Brown beef in
separate pan a pound at a time, pepper while browning, add onions and spices, use a little beef broth to keep
from sticking. Saute sausage and ortega pepper together (about 2 minutes). Add to pot and cook about 15 minutes.
Add remaining spices, Hunts tomato sauce, water or broth, mix well. Cook about 30 minutes. Add oregano tea.
Cook about 2 hours or until meat is tender, stirring occasionally. Last 20 to 30 minutes add salt and cayenne
pepper if needed. |
