Chili

By Betty2534

Ingredients

• Step One
• 3 tablespoons California chili powder*
• 3 tablespoons New Mexico chili powder*
• 1 tablespoon Ancho chili powder*
• 1 cup hot water
• 1 cup hot beef broth
• 3 serrano chilies minced with seeds
• 4 garlic cloves, minced
• 1 medium sweet onion, minced
• Step Two
• 3 tablespoons olive oil
• 4 pounds trimmed tri tip beef, cubed in 1/4-inch squares
• 1/2 pound hot breakfast sausage shaped into a patty
• Step Three
• 1/2 cup hot beef broth
• 1 tablespoon California chili powder*
• 1 tablespoon New Mexico chili powder*
• 1 tablespoon cayenne chili powder*
• 3 tablespoons ground cumin*
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup tomato sauce
• Step Four
• 1 tablespoon table salt
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne chili powder*
• 1/2 teaspoon Ancho chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Details

Preparation time 120mins
Cooking time 600mins

Preparation

Step 1

1. Combine all Step 1 ingredients in a blender and blend until smooth. Pour into a large pot and put pot over low heat while you proceed with Step 2.
2. Heat olive oil in a large skillet. Add beef to skillet, and cook until gray (not brown). Drain and rinse the beef, and add it to the chili pot. Allow the chili to come to a slow simmer, and add the breakfast sausage. Simmer very slowly for 1½ hours.
3. Combine all Step 3 ingredients in a blender and blend until smooth. Remove the breakfast sausage from the chili pot, and add the Step 3 blended ingredients to the chili pot.
3b. Allow the chili to return to a very slow simmer and simmer uncovered for approximately one hour. The cooking time will vary depending on outdoor temperatures and altitude. The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency. You may need to add water.
6. Add the step 4 ingredients ½ hour if needed