2004 Chili World Cookoff Winning Recipe
Dago Reds Wop 'n Good Chili
by Kathy Hipskind, Lodi, CA
Ingredients:
See Instructions Below
Instructions:
1. Brown 4 lbs cubed tri-tip with 3 tsp salt and 1& tsp white pepper. Place in stock pot and simmer on low heat for 3 hours total.
2. Add:
2 Cans Chicken Broth
1 Can El Pato Tomato Sauce
1 Small Can Spicy V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt's)
Simmer for 1 hour
3. Add:
2 tbs chili powder (Gebhardt's)
5 tsp cumin
1/2 tsp msg
1 tbs tabasco sauce
Simmer for 1 more hour
4. Add:
1 tsp New Mexico hot chili powder
1 1/2 tsp tabasco sauce
1/2 tsp red jalapeno powder
1 tbs chili powder (Gebhardt�s)
Salt to taste
Simmer for 1 more hour.
5. Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
1/2 tsp red jalapeno powder
1/2 tsp cumin
Salt to taste
(note: all the fractions got turned into squares, so I changed them all to 1/2.