traditional red chili
This is my first attempt at a traditional red chili and was a big hit with the family and friends.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 pounds cubed tri-tip roast (trimmed of fat)
- 3 tablespoons ruby port
- 1 can swanson beef broth
- 1 can swanson chicken broth
- 8 ounces tomato sauce
- 2 to 3 tablespoons olive oil
- 1ST SPICES
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 2 teaspoons beef base
- 1 teaspoon chicken base
- 1/2 teaspoon seasoned salt ( i used cj's spice blend recipe link in comments)
- 1 tablespoon new mexico chili powder
- 2ND SPICES
- 3 teaspoons ground cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground red pepper
- 1 tablespoon american chili powder
- pinch nutmeg
- 1 teaspoon sugar
- 3RD SPICES
- 2 teaspoons texas chili poder
- 1 teaspoon ground cumin
- 1/4 teaspoon granulated garlic powder
- - tabasco as needed
How To Make traditional red chili
-
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.
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Step 2Add water if necessary. Cook longer if meat is not tender.
-
Step 330 minutes before serving add 2nd spices and 15 minutes before serving add 3rd spices. And tabasco sauce and seasoned salt to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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