Swick and Swick World Championship Chili |
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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes |
1 tablespoon chili powder |
3/4 cup finely chopped onion |
5 medium cloves garlic, pressed into a paste |
1 (14 1/2-ounce) can chicken broth |
2 canned whole green chiles, seeded and finely chopped |
1 cup beef broth |
1/2 cup prepared mexican-style tomato sauce |
1/2 cup prepared tomato sauce |
1 teaspoon hot sauce |
1/2 cup california-style chili powder |
2 1/4 tablespoons new mexico-style chili powder |
1 1/4 tablespoons ground cumin |
1 teaspoon salt |
1/2 teaspoon arbol chili powder |
1/2 teaspoon new mexico-style chili powder |
1/4 teaspoon monosodium glutamate |
pinch brown sugar |
pinch jalapeno powder |
Directions:
1. Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
2. Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
3. Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
4. Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
5. Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
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