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Puppy's Breath Chili

Source of Recipe


Cathy Wilkey






List of Ingredients



• 3 lbs. tri-tip beef or sirloin tip, cut in small pieces or ground coarse
  
• 2 tsp. cooking oil
  
• 1 small yellow onion
  
• 1 (14-1/2-oz.) can beef broth
  
• 3-1/2 Tbsp ground cumin
  
• 1/2 tsp oregano
  
• 6 cloves garlic, finely chopped
  
• 3 Tbsp Gebhardt chili powder
  
• 1 Tbsp New Mexico mild chili powder
  
• 5 - 6 Tbsp California chili powder
  
• 1 (8-oz.) can tomato sauce
  
• 1 dried New Mexico chili pepper, boiled and pureed
  
• 3 dried California chili peppers
  
• 1 (14-1/2-oz.) can chicken broth
  
• 1 tsp Tabasco pepper sauce
  
• 1 tsp. brown sugar
  
• 1 lime
  
• Dash of MSG
  
• Salt, to taste
  






Instructions



1. Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 tablespoon cumin and 1/2 teaspoon oregano.
   
   
2. Reduce heat to a light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.
   
   
3. Add tomato sauce and pulp from the dried peppers and the remaining garlic. Add any remaining beef broth and chicken broth to desired consistency.
   
   
4. Cook for one hour on medium heat, stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally.
   
   
5. Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar, and juice of lime. Simmer on medium heat until heated through; serve.
   
   






Final Comments


This is a championship chili recipe; it first appeared in the Thursday, October 21, 1993 issue of COUNTRY WORLD. This recipe (by Cathy Wilkey of Seattle) took the first place ($25,000) prize at the 1993, 27th Worlds Chili Championship in Reno, Nevada.