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Puppy's Breath Chili

    1 (3 pound) tri-tip beef or sirloin tip, cut into
    small pieces or coarsely ground
    2 teaspoons cooking oil
    1 small yellow onion
    1 (14 1/2 ounce) can beef broth
    3 1/2 tablespoons ground cumin
    1/2 teaspoon oregano
    6 cloves garlic, finely chopped
    3 tablespoons Gebhardt chili powder
    1 tablespoon New Mexico mild chili powder
    5 to 6 tablespoons California chili powder
    1 (8 ounce) can tomato sauce
    1 dried New Mexico chile pepper, boiled and pureed
    3 dried California chile peppers
    1 (14 1/2 ounce) can chicken broth
    1 teaspoon Tabasco pepper sauce
    1 teaspoon brown sugar
    1 lime
    Dash of MSG
    Salt to taste

    Brown meat in oil for about 30 minutes over medium heat. Add onion and
    enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1
    tablespoon cumin and 1/2 teaspoon oregano.

    Reduce heat to light boil and add half of the garlic. Add half of the chili
    powder, and cook for 10 minutes.

    Add tomato sauce and 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 over medium heat.

    Recipe by Cathy Wilkey 1993 World's Chili Championship


  

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