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Prep Time: 15 Minutes Cook Time: 175 Minutes |
Ready In: 190 Minutes Servings: 13 |
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Ingredients:
4 pounds beef tri-tip roast, cubed |
shortening |
4 tablespoons onion powder |
1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons |
1 tablespoon new mexico chili powder, plus 4 more tablespoons |
2 tablespoons california chili powder, plus 3 more tablespoons |
1 tablespoon chili powder, plus 1 tablespoon (recommended: gebhardt's) |
1 cup tomato sauce |
2 1/2 cups (20 ounces) beef broth |
2 1/2 cups (20 ounces) chicken broth |
1 tablespoon new mexico hot chili powder |
2 tablespoons ground cumin, plus 3 more tablespoons |
dash seasoning salt |
dash hot pepper sauce |
salt |
Directions:
1. In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
2. Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.
3. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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