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Ingredients:
- 4 TBS Gebhardt chili powder
- 4 TBS California chile powder
- 3 TBS mild New Mexico chile powder
- 3 TBS ground cumin
- 2 TBS hot New Mexico chile powder
- 2 TBS flour
- 1 TBS Pasilla chile powder
- 1 TBS garlic powder
- 1 TSP ground Mexican oregano
- 1 can (14 1/2 ounces) Hunts whole tomatoes
- 1 can (14 1/2 ounces) chicken broth
- 4 cups water
- 2 medium onions, finely chopped
- 1 pod garlic, pressed
- 4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4-inch cubes
- Salt to taste
- Tabasco sauce
Instructions:
1) Combine all dry Ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop
finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili 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 ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add tabasco if hotter chili is desired.
Cooking time - 3 hours or longer |
