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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