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Dog Breath Chili




Source of Recipe


seattle times


List of Ingredients




- 6 ounces regular bulk breakfast sausage
- 2 teaspoons Wesson oil
- 3 pounds tri-tip beef, cut into small pieces or coarse ground
- 1 medium onion, finely chopped
- 1 can (14 ½ ounces) beef broth
- ¼ teaspoon dried oregano
- 3 tablespoons ground cumin, divided
- 7 cloves garlic, chopped
- 2 tablespoons Gebhardt chili powder
- 1 tablespoon hot chili powder
- 1 tablespoon mild chili powder
- 5 tablespoons red chili powder
- 1 can (8 ounces) Hunt's tomato sauce
- 1 can (10 ounces) Ro Tel diced tomatoes and green chilies
- 3 dried California chili peppers, boiled and pureed
- 1 dried New Mexico chili pepper, boiled and pureed
- 5 dried Cascabel chili peppers, boiled and pureed
- 1 can (14 ½ ounces) chicken broth
- 1 teaspoon Tabasco sauce
- ½ teaspoon cayenne pepper
- 1 teaspoon brown sugar
- Juice of 1 lime

- Salt to taste



Recipe



1. Brown and cook the sausage and set aside. Heat oil in a pot and brown the beef. Add the cooked sausage to the pot. Add onion and beef broth to cover the meat. Boil 15 minutes. Add oregano and half of cumin. Reduce heat to a low boil and add the garlic.

2. Combine the four chili powders. Add half of the mixture to the meat mixture and cook 15 minutes. Add tomato sauce, canned diced tomatoes and dried chili purees. Add chicken broth to the desired consistency. Cook for 1 hour, stirring often.

3. Add the remaining chili powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat. Turn up heat to a slow boil and add Tabasco, cayenne, brown sugar, lime juice and salt.