"Mountain Express Chili" -- Bill & Karen Ray Recipe - Cooking Index
"Mountain Express Chili" -- Bill & Karen Ray Recipe - Cooking Index
| 4 tablespoons | Gebhardt chili powder | |
| 4 tablespoons | California chile powder | |
| 3 tablespoons | Mild New Mexico chile powder | |
| 3 tablespoons | Ground cumin | |
| 2 tablespoons | Hot New Mexico chile powder | |
| 2 tablespoons | Flour | |
| 1 tablespoon | Pasilla chile powder | |
| 1 tablespoon | Garlic powder | |
| 1 teaspoon | Ground Mexican oregano | |
| 1 x | Hunt's whole tomatoes - (14 1/2 ounces) | |
| 1 x | Chicken broth - (14 1/2 ounces) | |
| 4 cups | Water | |
| 2 cups | Onions - finely chopped (medium) | |
| 1 x | Garlic - pressed | |
| 4 lbs | Tri-tip or bottom sirloin - trimmed and cut in 1/4-inch cubes | |
| Salt to taste | ||
| Tabasco sauce |
1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili pot and simmer.
2) Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.
3) In a large skillet, cook meat until no longer pink, drain off juices and ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chili is desired. Cooking time 3 hours or longer
Bill & Karen Ray are from Riverside, Ca
Source:
Bill Wight
Average rating:
5 (1 votes)
Submit your rating:
Click a star to rate this recipe.