Maureen's Almost Famous Red Chili
Author: Maureen Barrett
Prep time: 30 mins
Cook time: 2 hours 30 mins
Total time: 3 hours
lots of ingredients
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
  1. 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.
  2. 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.
  3. minutes before turn in add the remaining ingredients adjusting taste with the salt or brown sugar and tomato sauce if needed.
Recipe by Denver Green Chili at https://denvergreenchili.com/award-winning-recipes/champion-red-chili/world-champion-red-chili-2009/