Chili Recipes Index




Chili ( Mountain Express ) Recipe


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
-Whole Tomatoes
2 md Onions, finely chopped
-Tabasco Sauce

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



... H. Allen Smith & Wick Fowler. The Original Chilli
Cookoff Champs