Maureen's Almost Famous Red Chili
Prep time
Cook time
Total time
lots of ingredients
Author: Maureen Barrett
Recipe type: red chili
Serves: 8
Ingredients
- 3 lbs. of tri-tip, cubed
- 1 8-oz. can tomato sauce
- 1 15-oz. can of chicken broth
- ⅛ teaspoon red chili powder
- 1 teaspoon chicken bouillon
- 2 tablespoon Gebhardt’s chili powder
- 2 tablespoon Ray’s brand chili powder
- 1 15-oz. can beef broth
- 1 tablespoon Ray’s brand onion powder
- 1 whole jalapeño seeded and halved
- ½ teaspoon white pepper
- 1 packet Sazon goya seasoning
- ½ teaspoon salt
- 3 tablespoon Gebhart’s chili powder
- 1 tablespoon Ray’s brand garlic powder
- 2 tablespoon Ray’s brand cumin
- ¼ teaspoon brown sugar
- 1 tablespon New Mexico light chili powder
- 1 teaspoon Ray’s brand cumin
- 2 tablespoon New Mexico light chili powder
- 1 tablespoon Gebhardt’s chili powder
- Thicken with arrowroot
- salt or brown sugar to taste
- tomato sauce if needed
Instructions
- Brown cut up tri-tip in pot until gray in color. Add the next 9 ingredients, bring it to a boil, cover and simmer for one hour.
- Add the next 7 ingredients and cook for another 30 minutes before adding the brown sugar, New Mexico light chili powder and cumin. Continue to simmer pot for another 30 minutes.
- minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.
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