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 sauceRecipe
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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