1 medium onion, diced
1 ounce rendered beef fat
1 tablespoon garlic powder
1/2 ounce salt
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1/4 teaspoon fine black pepper
2 ounces Gebhardt chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1 to 3 cans (14 ounces each) chicken broth
3 pounds beef tri-tip, chopped
2 pounds sausage
1 green Ortega pepper, seeds removed and diced fine
1 can (6 ounces) Hunt's tomato sauce
1/2 ounce cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon pequin powder
Tabasco sauce to taste
In a 3-quart pot, saute onion in rendered beef fat. In a bowl, combine garlic powder, salt, pepper and chili powders. Add half the mixture to the onion. Add 1 can chicken broth. Mix well.
In a large skillet, brown beef and sausage, about 1 pound at a time. Drain, and add to onion mixture. Add remaining chili powder mix. Add 1 can of chicken broth, mix well, and set aside. Cook for 30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more broth as needed, and cook until meat is tender, about two to three hours. Add a dash of Tabasco sauce if needed for heat.