Puppy s Breath Chili
Ingredients| 3 lb tri-tip beef or sirloin tip 1 coarse ground 2 tsp vegetable oil 1 small onion 1 can 14 1/2 oz beef broth 3 1/2 tbsp ground cumin, divided 1/2 tsp dried oregano 6 cl garlic, finely (2 tbls) 1 divided 3 tbsp gebhardt brand chili powder, 1 divided 1 tbsp new mexico mild chili 1 powder divided 5 tbsp to six calif chili powder, 1 divided 1 can 8 oz tomato sauce 1 dried new mexico chili 1 pepper, boiled 25 minutes 3 dried calif chili peppers 1 boiled 25 minutes 1 can 14 1/2 chicken broth 1 tsp tabasco sauce 1 tsp brown sugar 1 juice of lime 1 dash msg 1 salt to taste |
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Brown meat in oil for about 30 minutes over medium heat. Add onion and
enough beef broth to cover meat. Reserve remaining broth. Bring to a
boil and cook for 15 minutes. Add 1 tablespoons cumin and oregano.
Reduce heat to simmer and add 1 tablespoon garlic. Add 1 1/2
tablespoons Gebhardt chili powder, about 2 teaspoons New Mexico chile
powder and about 3 tablespoons California chile powder. Cook for 10
minutes. Scrape pulp Scrape pulp from boiled chilies, wearing rubber
gloves to protect against oils that later can cause burning sensation
on skin.
Add tomato sauce and chile pulp and remaining 1 tablespoon garlic.
Add any reserved beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally. Add remaining
1 1/2 tablespoons Gebhardt chili powder. Add remaining 2 1/2
tablespoons ground cumin. Simmer for 25 minutes on low to medium
heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, brown sugar
lime juice, Msg and season with salt. Simmer on medium heat.
Servings:
1
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