Traditional Red Chili

susan simons


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


☆☆☆☆☆ 0 votes

30 Min
3 Hr
Stove Top


  • 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

  • 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

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

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

How to Make Traditional Red Chili


  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.

Printable Recipe Card

About Traditional Red Chili

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

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