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Ingredients
- For the chili:
- 3 tablespoons vegetable shortening
- 3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
- 3 cups low-sodium beef broth
- 3 cups low-sodium chicken broth
- 1 1/2 cups tomato sauce
- 3 pitted prunes
- Tabasco sauce (optional)
- Spice group 1:
- 1 1/2 tablespoons paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 3 teaspoons beef bouillon
- 1 1/2 teaspoons chicken bouillon
- 1/2 teaspoon seasoned salt
- 2 1/4 teaspoons New Mexico chili powder
- 2 1/4 teaspoons ground New Mexico chile pepper
- Spice group 2:
- 1 1/2 tablespoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 2 1/4 tablespoons chili powder
- 2 1/4 tablespoons Texas-style chili powder
- 2 1/4 teaspoons ground New Mexico hot chile pepper
- 2 1/4 teaspoons New Mexico light chili powder
- Spice group 3:
- 3 teaspoons Texas-style chili powder
- 1 1/2 teaspoons ground cumin
- Heaping 1/4 teaspoon garlic powder
Details
Servings 6
Preparation time 25mins
Cooking time 210mins
Adapted from foodnetwork.com
Preparation
Step 1
Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.
Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.
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