mountain express chilli
Last updated 6/12/2012 1:03:07 AM. Recipe ID 26886. Report a problem with this recipe.
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
2 md Onions, finely chopped
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
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
Cooking time - 3 hours or longer (start to finish)
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