Chili
Ingredients
- 3 pounds chili-tip beef or sirloin tip cut into pieces or coarsely ground
- 2 teaspoons vegetable oil
- 1 small yellow onion
- 14-1/2 oz 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 Calif. Chili powder
- 8 ounces can tomato sauce
- 1 dried New Mexico chile pepper, boiled and pureed
- 3 dried California chile peppers, boiled and pureed
- 14-1/2 oz can chicken broth
- 1 teaspoon tabasco sauce
- 1 teaspoon brown sugar
- juice of 1 lime
- dash MSG
- salt
Instructions
Brown meat in oil over medium heat for about 30 minutes. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes Add 1 tablespoon of the cumin and the oregano. Reduce heat to a light boil and add 3 of the garlic cloves. Add half of each chili powder and cook 10 minutes. Add tomato sauce, pureed peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook over medium heat, 1 hour, stirring occasionally. Add remaining chili powders and cumin. Simmer 25 minutes over medium-low heat, stirring occasionally. Increase heat to light boil and add Tabasco, brown sugar, lime juice, MSG and salt, to taste. Simmer over medium head until ready to serve.
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