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    Mountain Express Chili - world champ


    Source of Recipe


    Bill & Karen Ray

    List of Ingredients




    4 TBS Gebhardt chili powder
    4 TBS California chile powder
    3 TBS mild New Mexico chile powder
    3 TBS ground cumin
    2 TBS hot New Mexico chile powder
    2 TBS flour
    1 TBS Pasilla chile powder
    1 TBS garlic powder
    1 TSP ground Mexican oregano
    1 can (14 1/2 ounces) Hunts whole tomatoes
    1 can (14 1/2 ounces) chicken broth
    4 cups water
    2 medium onions finely chopped
    1 pod garlic pressed
    4 pounds tri-tip or bottom sirloin trimmed and cut in 1/4-inch cubes
    Salt to taste
    Tabasco sauce

    Recipe



    1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili 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 ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add tabasco if hotter chili is desired.

    Cooking time - 3 hours or longer

 

 

 


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