Yield:
6 servingsIngredients
2 cans (10-1/2 ounces each) chicken broth, divided
1/2 cup tomato sauce
3 tablespoons pure California chili powder
1 tablespoon pure New Mexico chili powder
3 tablespoons Gebhardt chili powder
2 tablespoons ground cumin
1 teaspoon salt
3 teaspoons oil (approximately), divided
1 small onion, chopped
5 to 7 cloves garlic, minced
2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4-inch cubes or coarsely ground
1/2 to 1 teaspoon Tabasco (to taste)
Instructions
In a large pot, combine 1-1/2 cans of the broth, tomato sauce, chili powders, cumin, and 1 teaspoon salt. Bring to a boil, then reduce the heat to a simmer.
Meanwhile, in a large skillet, heat 1 teaspoon of the oil and saute the onion and garlic over low heat until tender. Add to the sauce. In the same skillet, adding oil as needed, saute the meat, one-third at a time, until no longer pink. Add to the sauce. Bring to a boil, reduce the heat, and simmer for 2-1/2 hours, adding more chicken broth as needed. Thirty minutes before serving, add the Tabasco and salt to taste.
