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Swick & Swick World Championship Chili

Source of Recipe

George Swick


List of Ingredients

First group:
2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium clove garlic pressed into a paste
1 can chicken broth (14 1/2-ounce)

Second group:
2 canned whole green chiles seeded and finely
chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce

Third group:
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt

Fourth group:
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
1 Pinch brown sugar
1 Pinch jalapeno powder


Recipe

Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.

Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.

Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour. Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes. Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve. Yield: 4 to 6 servings