Champion’s Signature Chili
Equipment
Ingredients
- 3 pounds tri-tip beef or sirloin tip cut into small pieces
- 2 teaspoons Wesson Oil
- 1 small yellow onion diced
- 1 can 14 oz beef broth
- 3 tablespoons ground cumin
- 1 teaspoon dried oregano
- 6 cloves garlic finely chopped
- 3 tablespoons Gebhardt chili powder
- 1 tablespoon New Mexico Mild chili powder
- 5-6 tablespoons California Chili powder
- 1 can 8 oz Hunts tomato sauce
- 1 dried New Mexico chili pepper boiled and pureed
- 3 dried California chili peppers boiled and pureed
- 1 can 14 oz chicken broth
- 1 teaspoon TABASCO sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- Dash of MSG optional
Instructions
- In a large pot, brown the beef pieces in Wesson Oil over medium heat for about an hour.
- Add diced onion and enough beef broth to cover the meat.
- Bring to a boil and cook for 15 minutes.
- Stir in 1 tablespoon of cumin and the dried oregano.
- Reduce heat to a light boil and add half of the chopped garlic and half of the chili powder.
- Cook for 10 minutes.
- Add Hunts tomato sauce with the pulp from the boiled and pureed dried peppers, along with the remaining garlic.
- Pour in any remaining beef broth and chicken broth to achieve the desired consistency.
- Cook for one hour on medium heat, stirring occasionally.
- Add the remaining chili powders and cumin.
- Simmer for an additional 25 minutes over low to medium heat, stirring occasionally.
- Increase the heat to a light boil and add TABASCO sauce, salt to taste, brown sugar, and lime juice.
- Simmer on medium heat until ready to serve.
- Serve hot and garnish with your favorite toppings like shredded cheese, sour cream, and chopped scallions if desired.
- Enjoy the bold flavors of this champion’s signature chili!
Notes / Tips / Wine Advice:
Wine Advice:
Opt for a bold red wine such as Cabernet Sauvignon or Malbec to complement the rich flavors of this chili.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 20 g | Fiber: 5 g | Sugar: 7 g
