Puppy's breath chili

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Cooking oil
3 pounds Beef, tri-tip roast OR sir-
Loin steak, cut into 1/2
Inch cubes
1 small Onion, chopped
1 can (14 1/2 oz.) beef broth
3½ tablespoon Ground cumin
½ teaspoon Dried oregano
6 Cloves garlic,finely chopped
3 tablespoons Chili powder
1 tablespoon Mild chili powder,(New Mex.)
5 To 6 tablespoons Calif.
Chili powder
1 can (8 oz.) tomato sauce
1 Dried New Mexico chili,
Boiled and pureed*
3 Dried Calif. chilis,
Boiled and pureed*
1 can (14 1/2 oz.) chicken broth
1 teaspoon Tabasco sauce
1 teaspoon Brown sugar
Juice of 1 lime
Salt to taste

Directions

*TO PREPARE DRIED CHILIS: Heat 1 cup water to boiling, stir in both kinds of dried chilis. Boil uncovered 5 minutes; drain. Remove stems.

Place chilis in blender; cover and blend until chilis are finely chopped.

THE CHILI Heat oil in Dutch oven over medium heat. Cook beef in oil about 30 minutes, stirring occasionally, until beef is brown. Stir in onion and enough beef broth to cover beef. Heat to boiling; boil uncovered 15 minutes. Stir in 1 tablespoon of the cumin and the oregano. Reduce heat; stir in half of the garlic and half of the chili powders. Simmer uncovered 10 minutes. Stir in tomato sauce, pureed chilis and remaining garlic. Stir in any remaining beef and chicken broth until desired consistancy is reached. Simmer uncovered over medium heat 1 hour, stirring occ- asionally. Stir in remaining chili powders and cumin. Simmer uncovered over low heat 25 minutes, stirring occasionally. Heat to boiling; stir in pepper sauce, brown sugar, lime juice and salt. Reduce heat; simmer un- covered 15 minutes to blend flavors. OPTIONAL: Dash of MSG at end of cooking time.

FROM BETTY CROCKER INTERNATIONAL CHILI SOCIETY 1993 $25,000 WINNER.

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