Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Tri-tip beef or sirloin tip -- cut into small piece
- coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can Beef broth-(14-1/2 oz)
1/2 teaspoon Oregano
6 cloves Garlic -- finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 tablespoons California chili powder
8 ounces Tomato sauce
1 Dried New Mexico chili peppr -- boiled and pureed
3 Dried california chili peppr
1 can Chicken broth-(14-1/2 oz)
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime
1 dash 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 a boil and cook for 15 minutes. add 1 tb cumin and 1/2 ts
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 remiaing
chili powders and cumin.
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste,
brown sugar and juice of lime. Simmer on medium heat.
