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Prep Time: 12 Minutes Cook Time: 165 Minutes |
Ready In: 177 Minutes Servings: 2 |
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Ingredients:
1 cup chopped onion |
1 canned green hatch chile, chopped |
1 tablespoon minced garlic |
1/2 cup tomato sauce (recommended: el pato brand) |
1 tablespoon tomato paste |
2 (14-ounce) cans chicken broth, divided |
8 tablespoons california chili powder, divided (recommended: sespe creek chili potters) |
2 teaspoons salt |
1 1/2 teaspoons adobo seasoning blend, divided (recommended: accent) |
1 teaspoon hot pepper sauce |
2 1/2 pounds beef tri tip, cubed |
4 ounces pork sausage |
2 tablespoons mild new mexico chili powder (recommended: sespe creek chili potters) |
3 tablespoons cumin, divided |
1 tablespoon hot new mexico chili powder (recommended: sespe creek chili potters) |
2 teaspoons lime juice |
Directions:
1. In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
2. In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.
3. Zest factor: medium hot
4. 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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