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Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 canned green hatch chile , chopped

  3. 1 tablespoon minced garlic

  4. 1/2 cup tomato sauce (recommended: El Pato brand)

  5. 1 tablespoon tomato paste

  6. 2 (14-ounce) cans chicken broth , divided

  7. 8 tablespoons California chili powder, divided (recommended: Sespe Creek Chili Potters)

  8. 2 teaspoons salt

  9. 1 1/2 teaspoons adobo seasoning blend , divided (recommended: Accent)

  10. 1 teaspoon hot pepper sauce

  11. 2 1/2 pounds beef tri tip, cubed

  12. 4 ounces pork sausage

  13. 2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters)

  14. 3 tablespoons cumin , divided

  15. 1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters)

  16. 2 teaspoons lime juice

Instructions Jump to Ingredients ↑

  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. 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. Zest factor: medium hot

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