J.R.'s Rough and Ready Chili
Author: J.R. Knudson, Granite Bay, California
Prep time: 20 mins
Cook time: 3 hours 30 mins
Total time: 3 hours 50 mins
Ingredients
  • 3 pounds beef tri-tip, chopped
  • 2 ounces sausage
  • 1 ounce rendered beef fat
  • 1 medium onion, diced
  • 1 tablespoon garlic powder
  • 1 green Ortega pepper, remove seeds and dice fine
  • ½ ounce salt
  • ¼ teaspoon fine black pepper
  • 2 ounces Gebhardt(R) chili powder
  • ½ ounce California chili powder
  • ½ ounce New Mexico powder
  • ½ ounce cumin
  • ½ teaspoon pequin powder
  • 1 - 2 14 ounce cans chicken broth
  • 1 six ounce can Hunt's(R) Tomato Sauce
  • ¼ teaspoon cayenne pepper
  • Tabasco sauce to taste
Instructions
  1. Saute green pepper and onion in rendered beef fat in a 3 quart pot.
  2. Add garlic powder and half of the chili powder.
  3. Add half a can of chicken broth, mix well and set aside.
  4. Brown sausage and beef in a skillet about one pound at a time.
  5. Drain and add meat to onion mix.
  6. Add remaining chili powder and remaining chicken broth.
  7. Cook for 30 minutes on low heat.
  8. Add tomato sauce, cumin, cayenne pepper and pequin powder.
  9. Add more broth as needed and cook until meat is tender, about 2 to 3 hours.
  10. Add a dash of Tabasco sauce if needed for heat.
Recipe by Denver Green Chili at https://denvergreenchili.com/award-winning-recipes/champion-red-chili/world-champion-red-chili-2006/