Swick And Swick World Championship Chili

Recipe Ingredients

		First Group
2 tablespoons	30ml	Vegetable oil
2 3/4 lbs	1248g / 44oz	Tri-tip sirloin - cut 1/4" cubes
1 tablespoon	15ml	Chili powder
3/4 cup	46g / 1.6oz	Finely chopped onion
5 cups	1185ml	Garlic cloves - pressed into a paste (medium)
1		Chicken broth - (14 1/2 oz)
		Second Group
2		Canned whole green chiles - seeded, chopped fine
1 cup	237ml	Beef broth
1/2 cup	118ml	Prepared Mexican-style tomato sauce
1/2 cup	118ml	Prepared tomato sauce
1 teaspoon	5ml	Hot sauce
		Third Group
1/2 cup	118ml	California-style chili powder
2 1/4 tablespoons	33ml	New Mexico-style chili powder
1 1/4 tablespoons	18ml	Ground cumin
1 teaspoon	5ml	Salt
		Fourth Group
1/2 teaspoon	2.5ml	Arbol chili powder
1/2 teaspoon	2.5ml	New Mexico-style chili powder
1/4 teaspoon	1.3ml	Monosodium glutamate
1		Brown sugar
1		Jalapeño powder

Recipe Instructions

Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.

Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.

Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.

Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.

Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

This recipe yields 4 to 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C37) - from the TV FOOD NETWORK

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