INGREDIENTS

INSTRUCTIONS

~---------------------------------STEP
ONE----------------------------------  3     lb well trimmed
Tri-Tip;cut  :          -into 1/4 inch, dice (flank  :          -steak
can be used) 2 tb grease; rendered from salt  :          -pork
~---------------------------------STEP
TWO----------------------------------    1/2 lb ground beef; 22 % fat
6 oz Jimmy Dean sausage; regular  :          -flavor 1 1/2 tb grease;
rendered from salt  :          -pork
~--------------------------------STEP
THREE---------------------------------  2     ts salt 1/2 ts ground
black pepper 2 ts sweet red paprika 2 tb plus 2 tsp cumin 4 ts  Mexican
chile powder;  :          -Schilling hot 1 ts oregano flakes; crushed 2
ts garlic  powder (rounded tsps  :          -of; Lawry's coarse ground
:          -with parsley) 1/2 ts ground coriander 1 ts Chile Con Carne
seasoning;  :          -Spice Islands brand 1/8 ts ground thyme 1/2 ts
cayenne  pepper powder 1 tb mild California red chile  :        
-powder; Hico brand 21 1/2 oz chicken broth 14 1/2 oz  canned S&W Ready
Cut  :          -Tomatoes; blended until  :          -smooth 4 oz diced
green chiles; Ortega  :          -brand 6 tb Mexican tomato sauce; El
:          -Pato brand in, yellow can. 1 1/2 lg onions; minced 1 lg
fresh jalapeno chile; seeded  :          -and minced
~--------------------------------STEP
FOUR--------------------------------- 2     ts brown sugar; (heaping)
In a large frying pan saute the tri-tip in the salt pork grease until
all the liquid is gone and the meat is lightly browned. Cover and set
aside. In a large saucepan saute the ground beef and sausage in the
salt pork grease until well crumbled and cooked. Add all the
ingredients in step three, cover and simmer for about 2 hours  stirring
occasionally. If the sauce begins to thicken and dry out add  a little
water. The sauce should have the consistency of a good  spaghetti sauce
when done and the vegetables should be cooked down  and well blended.
Add the meat to the sauce, cover and simmer about 1  hour, stirring
occasionally. Add water if necessary to keep the sauce  at the proper
consistency. Just before the judging or serving add the  brown sugar
and mix well. Serve hot. Makes 2 quarts.  NOTES :      I have used this
recipe in cookoffs and taken a first and  second place with it. Recipe
by: LeRoy Trnavsky  Posted to MC-Recipe Digest by drleroy@juno.com
(LeRoy C Trnavsky) on  Feb 21, 1998

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