Karen's Kitchen

Norm & Bobbi Gaul
Costa Mesa, California
Ingredients:
2 cans (10-1/2 oz each) chicken broth
1/2 can (8 oz) Hunt's Tomato Sauce
3 Tablespoon pure California Chile powder
1 Tablespoon pure New Mexico Chile powder
3 Tablespoon Gephardt chili powder
2 Tablespoon ground cumin
1 tsp salt
3 Teaspoons Wesson Oil
1 small onion, chopped
5-7 cloves garlic, minced
2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes or coarsely ground
1/2 - 1 tsp Tabasco sauce
In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in Chile powders, chili powder, cumin and salt and bring to boil.
Meanwhile, add 1 teaspoon oil to a skillet and sauté onions and garlic over low heat until tender. Add to sauce.
In same skillet, adding a little oil as needed, sauté meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed.
One half-hour before serving, adjust seasoning and heat with salt and Tabasco.
Makes 6-8 servings.