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"Mountain Express Chili" -- Bill & Karen Ray

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Gebhardt chili powder

    2. 4 tablespoons 60ml California chile powder

    3. 3 tablespoons 45ml Mild New Mexico chile powder

    4. 3 tablespoons 45ml Ground cumin

    5. 2 tablespoons 30ml Hot New Mexico chile powder

    6. 2 tablespoons 30ml Flour

    7. 1 tablespoon 15ml Pasilla chile powder

    8. 1 tablespoon 15ml Garlic powder

    9. 1 teaspoon 5ml Ground Mexican oregano

    10. 1 Hunt's whole tomatoes - (14 1/2 ounces)

    11. 1 Chicken broth - (14 1/2 ounces)

    12. 4 cups 948ml Water

    13. 2 cups 125g / 4.4oz Onions - finely chopped (medium)

    14. 1 Garlic - pressed

    15. 4 lbs 1816g / 64oz Tri-tip or bottom sirloin - trimmed and cut in 1/4-inch cubes Salt to taste Tabasco sauce

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili 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 ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chili is desired. Cooking time 3 hours or longer

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