Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 999 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes. 1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through sieve or chop finely. Combine tomatoes, broth water and dry spices in a bowl, mix well. Put into a chilli 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 add to chilli pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chilli is desired. Cooking time - 3 hours or longer (start to finish) All typos are my fault. Burning the meat is your fault. Dave Drum ======================================================= =================== = 1994 WORLDS CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER BILL & KAREN RAY, RIVERSIDE, CALIFORNIA ENJOY!!! ... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs From: Dave Drum Date: Sat, 10-2 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
