BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 21 2011
2008 International Chili Society Winner - SOUTHERN CHILI
4 Tbsp California chili powder
3 Tbsp Gebhardts chili powder
1 Tbsp Pasilla chili powder
1 Tbsp Chimayo chili powder
2 1/2 Tbsp cumin
1 Tbsp granulated garlic
1 Tbsp onion powder
1/2 tsp Cayenne powder
2 tsp salt
Combine above ingredients for spice mix. Reserve 4 Tbsp of mix and set aside. Divide the remaining amount into 2 equal parts.
3 lbs. Tri-Tip roast or Chuck Tender cut in small chunks
1-15oz can of beef broth (Swansons)
1-15oz can of chicken broth (Swansons)
1-10oz can of tomato puree (Hunts)
2 Green Chiles - from a 4 oz can of whole ones - blended Tabasco to taste Salt to taste
In chili pot, combine beef broth, chicken broth, tomato puree and 1/2 of remaining spice mix.
In skillet, brown the meat, drain and add to chili pot.
Cook for about 1 1/2 hours.
Add other 1/2 of spice mix and blended green chiles and simmer for an additional hour.
Add reserved 4 Tbsp of spice mix and cook a 1/2 hour more or until meat is tender.
Adjust salt if necessary.
Add Tabasco to taste.
Makes about 3/4 of a gallon