This is my first attempt at a traditional red chili and was a big hit with the family and friends.
prep time30 Min
cook time3 Hr
cubed tri-tip roast (trimmed of fat)
swanson beef broth
swanson chicken broth
2 to 3 Tbsp
1 1/2 tsp
seasoned salt ( i used cj's spice blend recipe link in comments)
new mexico chili powder
ground red pepper
american chili powder
texas chili poder
granulated garlic powder
tabasco as needed
How To Make
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.
Add water if necessary. Cook longer if meat is not tender.
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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