| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Tex-mex, Beef, Main dish |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Tri-tip beef or sirloin tip |
|
|
Cut in small pieces |
|
|
Ground |
| 2 |
ts |
Wesson Oil |
| 1 |
sm |
Yellow onion |
| 1 |
|
14 oz can beef broth |
| 3 |
tb |
Ground cumin |
| 1 |
ts |
Oregano |
| 6 |
|
Cloves garlic (finely — |
|
|
Chopped) |
| 3 |
tb |
Gebhardt chili powder |
| 1 |
tb |
New Mexico Mild chili — |
|
|
Powder 6 Tbsp California Chili — |
|
|
Powder |
| 1 |
|
8 oz can Hunts tomato sauce |
| 1 |
|
Dried New Mexico chili — |
|
|
Pepper, boiled and p |
| 3 |
|
Dried California chili — |
|
|
Peppers, boiled and |
| 1 |
|
14 oz can of chicken broth |
| 1 |
ts |
TABASCO sauce |
| 1 |
ts |
Brown sugar |
| 1 |
|
Lime — dash of MSG |
|
|
To |
|
|
Taste |
INSTRUCTIONS
Brown meat in Wesson Oil for about an hour over medium heat. Add onion and
enough beef broth to cover meat. Bring to a boil and cook for 15 minutes.
Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add
half of the garlic. Add half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining
garlic. Add any remaining beef broth and chicken broth for desired
consistency. Cook for one hour on medium heat stirring occasionally. Add
remaining chili powders and cumin. Simmer for 25 minutes on low to medium
heat, stirring occasionally. Turn up heat to light boil and add Tabasco
pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on
medium heat until you are ready to enter this championship recipe at your
next cookoff or to a group of hungry chili lovers. Be sure to have plenty
of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!!
Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN
[ART/KAREN J] MM by Cuz
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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