Big bear 3 alarm competition chile

6 Servings

Ingredients

Quantity Ingredient

Directions

~---------------------------------STEP ONE---------------------------------- 3 lb well trimmed Tri-Tip;cut : -into ¼ inch, dice (flank : -steak can be used)

2 tb grease; rendered from salt : -pork

~---------------------------------STEP TWO---------------------------------- ½ lb ground beef; 22 % fat 6 oz Jimmy Dean sausage; regular : -flavor

1½ tb grease; rendered from salt : -pork

~--------------------------------STEP THREE--------------------------------- 2 ts salt ½ ts ground black pepper

2 ts sweet red paprika

2 tb plus 2 tsp cumin

4 ts Mexican chile powder;

: -Schilling hot

1 ts oregano flakes; crushed

2 ts garlic powder (rounded tsps : -of; Lawry's coarse ground : -with parsley)

½ ts ground coriander

1 ts Chile Con Carne seasoning; : -Spice Islands brand ⅛ ts ground thyme

½ ts cayenne pepper powder

1 tb mild California red chile

: -powder; Hico brand

21 ½ oz chicken broth

14 ½ oz canned S&W Ready Cut

: -Tomatoes; blended until : -smooth

4 oz diced green chiles; Ortega : -brand

6 tb Mexican tomato sauce; El

: -Pato brand in, yellow can.

1 ½ lg onions; minced

1 lg fresh jalapeno chile; seeded : -and minced

~--------------------------------STEP FOUR--------------------------------- 2 ts brown sugar; (heaping) In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally. If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot. Makes 2 quarts.

NOTES : I have used this recipe in cookoffs and taken a first and second place with it.

Recipe by: LeRoy Trnavsky

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Feb 21, 1998

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