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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cut 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.

2Add water if necessary. Cook longer if meat is not tender.

330 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