Warning Shot Chili - Runs for Your Life
Author: Ron Burt, Lancaster, CA
Recipe type: red chili
- 1 teaspoon ground Cayenne pepper
- 1 tablespoon MSG
- 5 tablespoon ground Cumin
- 2 tablespoon ground Chimayo chile powder
- 2 tablespoon ground Pasilla chile powder
- 2 tablespoon New Mexico Hot chile powder
- 5 teaspoons granulated garlic
- 5 teaspoons granulated onion
- 3 teaspoons non-iodized salt
- ¼ teaspoon Ground chile piquin powder
- 4 cans chicken broth
- 2 tablespoons cider vinegar
- 2 sweet onions, minced
- 8 tablespoons garlic, pureed
- 5 lbs. cubed tri-tip beef
- 2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
- 2 oz. pork tenderloin
- 4 oz. “Jimmy Dean” hot sausage
- 2 4-oz. cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
- 2 teaspoons Tabasco sauce (traditional flavor)
- Measure and mix dry ingredients together ahead of time, keep in refrigerator or freezer. This is the “set-up.”
- On the cooking day: Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.
- Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin.
- Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.
- Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees.
- Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside.
- Saute the “Jimmy Dean” hot sausage. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.
- Hour #2: Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter.
- Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.
- Hour #3: Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency.
- minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.
* Note: The original version of this recipe used the Smart & Final brand ("Tradewinds") of nearly all the spices as well as other ingredients. This brand is not available in Colorado.