Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 t Cooking oil Chili powder
3 lb Beef, tri-tip roast OR sir- 1 cn (8 oz.) tomato sauce
Loin steak, cut into 1/2 1 Dried New Mexico chili,
Inch cubes Boiled and pureed*
1 sm Onion, chopped 3 Dried Calif. chilis,
1 cn (14 1/2 oz.) beef broth Boiled and pureed*
3 1/2 T Ground cumin 1 cn (14 1/2 oz.) chicken broth
1/2 t Dried oregano 1 t Tabasco sauce
6 Cloves garlic,finely chopped 1 t Brown sugar
3 T Chili powder Juice of 1 lime
1 T Mild chili powder,(New Mex.) Salt to taste
5 To 6 tablespoons Calif.

*TO PREPARE DRIED CHILIS: Heat 1 cup water to boiling, stir in both
kinds of dried chilis. Boil uncovered 5 minutes; drain. Remove stems.
Place chilis in blender; cover and blend until chilis are finely
chopped.

THE CHILI Heat oil in Dutch oven over medium heat. Cook beef in oil
about 30 minutes, stirring occasionally, until beef is brown. Stir in
onion and enough beef broth to cover beef. Heat to boiling; boil
uncovered 15 minutes. Stir in 1 tablespoon of the cumin and the
oregano. Reduce heat; stir in half of the garlic and half of the
chili powders. Simmer uncovered 10 minutes. Stir in tomato sauce,
pureed chilis and remaining garlic. Stir in any remaining beef and
chicken broth until desired consistancy is reached. Simmer uncovered
over medium heat 1 hour, stirring occ- asionally. Stir in remaining
chili powders and cumin. Simmer uncovered over low heat 25 minutes,
stirring occasionally. Heat to boiling; stir in pepper sauce, brown
sugar, lime juice and salt. Reduce heat; simmer un- covered 15
minutes to blend flavors. OPTIONAL: Dash of MSG at end of cooking
time.

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1993 $25,000 WINNER.

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