Karen's Kitchen

INGREDIENTS:

3 - Pounds Tri Tip Beef or Sirloin Tip cut in small pieces or coarse ground
2 - Teaspoons Wesson Oil
1 - Small yellow onion
1 - 14½ oz can of beef broth
3½ Tablespoons ground cumin
½ - tsp of oregano
6 - Cloves garlic (finely chopped)
3 - Tablespoons of Gephardt Chili Powder
1 - Tablespoons New Mexico mild chili powder
5-6 Tablespoons of California chili powder
1 - 8 oz can of Hunts tomato sauce
1 - Dried New Mexico chili peppers, boiled and puréed
3 - Dried California chili peppers, boiled and puréed
1 - 14½ oz can of chicken broth
1 - tsp of Tabasco pepper sauce
1 - tsp of brown sugar
1 - Lime
Dash of MSG
Salt to taste
DIRECTIONS:
Brown meat in Wesson Oil for about ½ hour over medium heat.
Add onion and enough beef broth to cover meat.
Bring to a boil and cook for 15 minutes.
Add 1 Tablespoons cumin and ½ tsp of Oregano.
Reduce heat to light boil and add ½ of the garlic.
Add ½ half of the chili powder and cook for 10 minutes.
Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally.
Add remaining chili powders and cumin
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime.
Simmer on medium heat until you are ready to enter this championship recipe at your next cook-off or to a group of hungry chili lovers. Keep your Pot Hot!

Recipe submitted by: Cathy Wilkey Seattle, WA