4 tb Gebhardt chili powder
4 tb California chile powder
3 tb Mild New Mexico chile powder
2 tb HOT New Mexico chile powder
1 tb Pasilla chile powder
1 cn (14 1/2 oz.) chicken broth
4 c Water
1 Pod garlic, pressed
-Salt to taste
3 tb Ground cumin
2 tb Flour
1 tb Garlic powder
1 ts Ground Mexican oregano
1 cn (14 1/2 oz.) Hunt's
2 md Onions, finely chopped
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
... H. Allen Smith & Wick Fowler. The Original Chilli