Blue Ribbon Chili 1993 Puppys Breath Chili

Ready in 1 hour

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2 ts Wesson Oil
1 Lime -- dash of MSG
1 14 oz can beef broth
3 tb Ground cumin
3 tb Gebhardt chili powder
1 Dried New Mexico chili --
5 -6 Tbsp California Chili --
1 tb New Mexico Mild chili --
Pepper, boiled and p
3 Dried California chili --
1 ts Brown sugar
1 sm Yellow onion
1 8 oz can Hunts tomato sauce
1 ts Oregano
1 ts Tabasco sauce
1 14 oz can of chicken broth
6 Cloves garlic (finely --
3 lb Tri-tip beef or sirloin tip
Cut in small pieces
Peppers, boiled and

Original recipe makes 1 Servings



Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add half of the chili powder and cook for 10 minutes. Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat until you are ready to enter this championship recipe at your next cookoff or to a group of hungry chili lovers. Be sure to have plenty of Gaviscon available for those with weak stomachs. KEEP YOUR POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM by Cuz Recipe By : File

Calories Per Serving: 369 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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