"Mountain Express Chili" -- Bill & Karen Ray Recipe - Cooking Index
4 tablespoons | 60ml | Gebhardt chili powder |
4 tablespoons | 60ml | California chile powder |
3 tablespoons | 45ml | Mild New Mexico chile powder |
3 tablespoons | 45ml | Ground cumin |
2 tablespoons | 30ml | Hot New Mexico chile powder |
2 tablespoons | 30ml | Flour |
1 tablespoon | 15ml | Pasilla chile powder |
1 tablespoon | 15ml | Garlic powder |
1 teaspoon | 5ml | Ground Mexican oregano |
1 | Hunt's whole tomatoes - (14 1/2 ounces) | |
1 | Chicken broth - (14 1/2 ounces) | |
4 cups | 948ml | Water |
2 cups | 125g / 4.4oz | Onions - finely chopped (medium) |
1 | Garlic - pressed | |
4 lbs | 1816g / 64oz | 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
Source:
Bill Wight
Average rating:
5 (1 votes)
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