4 tbsp Gebhardt chili powder
4 tbsp California chile powder
3 tbsp Mild New Mexico chile powder
2 tbsp HOT New Mexico chile powder
1 tbsp Pasilla chile powder
1 can (14 1/2 oz.) chicken broth
4 cup Water
1 Pod garlic, pressed Salt to taste
3 tbsp Ground cumin
2 tbsp Flour
1 tbsp Garlic powder
1 tsp Ground Mexican oregano
1 can (14 1/2 oz.) Hunt's Whole Tomatoes
2 medium Onions, finely chopped Tabasco Sauce
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4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.
1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through sieve or chop finely. Combine tomatoes, broth water and dry spices in a bowl, mix well. Put into a chilli pot and simmer.
2) Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.
3) In a large skillet, cook meat until no longer pink, drain off juices and add to chilli pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chilli is desired.
Cooking time - 3 hours or longer (start to finish)
All typos are my fault. Burning the meat is your fault. Dave Drum
======================================================= =================== = 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER
BILL & KAREN RAY, RIVERSIDE, CALIFORNIA
ENJOY!!!
... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs
From: Dave Drum Date: Sat, 10-2
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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