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"Zack Attack" Chili

Source of Recipe

KXLY Tv


List of Ingredients

5 lbs. tri tip roast - fat trimmed - cut into 1/4" cubes
1 boneless pork chop
2 large sweet onions
5 jalapenos - rinsed and seeded
9 cloves garlic - minced (very finely)
1 7oz. can ortega chiles - rinsed and seeded
2 cans el pato tomatoe sauce
3 cans chicken broth
1 can beef broth
1 tsp mexican oregano
2 tbls pasilla chili powder
2 tbls hot new mexican chili powder
2 tbls medium new mexican chili powder
4 tbls ground cumin
1/2 tsp cayenne pepper
1 tbls MSG
4 tsp garlic powder
1 1/2 tbls gebhardts chili powder
3 tsp onion powder
2 tbls cider vinegar
1 tsp hot sauce (tabasco)
salt



Recipe

Finely mince onion, garlic, chiles, and jalapenos. Put into large pot with tomatoe sauce, 2 cans chicken broth, beef broth then add all dry seasonings and vinegar - along with pork chop - heat to boiling. While sauce is cooking - brown meat and strain all meat juices - set all aside. After 1 hour add meat to sauce. Watch pot and add other can of chicken broth a little at a time to get right consistency (you don't want it thick or too thin). On the second hour - add strained meat juices to chili pot mixture - remove pork chop and continue to cook at slow boil checking consistency and still adding chicken broth as needed. 30 minutes before conclusion - add hot sauce and adjust with salt to taste. This is a 3 hour process for cooking and prep time.