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Cathy's Chili




Source of Recipe


the web


List of Ingredients




Use 3 pounds of tri-tip beef or sirloin tip,
cut in small pieces or ground coarse.
2 tsp cooking oil
1 small yellow onion
1 14.5 oz. can beef broth
3.5 tbsp ground cumin
0.5 tsp oregeno
6 cloves garlic, finely chopped
3 tbsp Gebhardt chili powder
1 tbsp New Mexico mild chile powder
5-6 tbsp California chile powder
1 8 oz can tomato sauce
1 dried New Mexico chile, boiled and pureed
3 dried California chiles, boiled and pureed
1 14.5 oz can chicken broth
1 tsp Tabasco pepper sauce
1 tsp brown sugar
1 lime
dash of MSG
Salt to taste

Recipe



Brown meat in oil for about 30 min over med heat.
Add onion and enough beef broth to cover meat
Bring to a boil and cook for 15 min
Add 1 tbsp cumin and 0.5 tsp oregeno
Reduce heat to light boil and add 1/2 of the garlic
add half of chili(e) powder and cook for 10 min
Add tomato suace and reconstituted peppers and remaining garlic
add remaining beef stock and chicken stock for desired consistency
cook for 1 hr on med heat, stirring occasionally
add remaining chili(e) powders and cumin
simmer for 25 min on low to med heat, stirring occasionally
turn heat to light boil and add Tabasco sauce, salt, brown sugar and
juice from lime
simmer on med heat