Traditional Red Chili

susan simons

By
@imbossmare

This is my first attempt at a traditional red chili and was a big hit with the family and friends.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3 lb
cubed tri-tip roast (trimmed of fat)
3 Tbsp
ruby port
1 can(s)
swanson beef broth
1 can(s)
swanson chicken broth
8 oz
tomato sauce
2 to 3 Tbsp
olive oil

1ST SPICES

1 Tbsp
smoked paprika
1 1/2 tsp
granulated onion
1 tsp
granulated garlic
2 tsp
beef base
1 tsp
chicken base
1/2 tsp
seasoned salt ( i used cj's spice blend recipe link in comments)
1 Tbsp
new mexico chili powder

2ND SPICES

3 tsp
ground cumin
1/2 tsp
granulated garlic
1/2 tsp
ground red pepper
1 Tbsp
american chili powder
pinch
nutmeg
1 tsp
sugar

3RD SPICES

2 tsp
texas chili poder
1 tsp
ground cumin
1/4 tsp
granulated garlic powder
tabasco as needed

Directions Step-By-Step

1
Cut tri tip into 1/4 inch pieces. Brown meat in 3 tbsp. olive oil. Place meat in colander and drain off oil. Deglaze pan with Ruby Port. Add broths, tomato sauce and 1st spices. Cook approx. two hours.
2
Add water if necessary. Cook longer if meat is not tender.
3
30 minutes before serving add 2nd spices and 15 minutes before serving add 3rd spices. And tabasco sauce and seasoned salt to taste.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American