Traditional Red Chili

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By susan simons
from Spanaway, WA

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

serves 4
prep time 30 Min
cook time 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
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How To Make

  • 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.

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