Title: "mountain express chilli"
 
      4 tb Gebhardt chili powder
      4 tb California chile powder
      3 tb Mild New Mexico chile powder
      2 tb HOT New Mexico chile powder
      1 tb Pasilla chile powder
      1 cn (14 1/2 oz.) chicken broth
      4 c  Water
      1    Pod garlic, pressed
           -Salt to taste
      3 tb Ground cumin
      2 tb Flour
      1 tb Garlic powder
      1 ts Ground Mexican oregano
      1 cn (14 1/2 oz.) Hunt's
           -Whole Tomatoes
      2 md Onions, finely chopped
           -Tabasco Sauce
 
  4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.
  
  1) Combine all dry ingredients in a small container. Clean tomatoes of
  seeds and put through sieve or chop finely. Combine tomatoes, broth
  water and dry spices in a bowl, mix well. Put into a chilli pot and
  simmer.
  
  2) Meanwhile, in a skillet, saute onions and garlic in a little water
  over low heat for 30 minutes. Drain and add to tomato sauce and
  simmer 30 minutes.
  
  3) In a large skillet, cook meat until no longer pink, drain off
  juices and add to chilli pot. Simmer for 1 1/2 hours or until meat is
  tender. Adjust seasoning with salt and add Tabasco if hotter chilli
  is desired.
  
  Cooking time - 3 hours or longer (start to finish)