Ingredients
- 1 cup chopped onion
- 1 canned green hatch chile, chopped
- 1 tablespoon minced garlic
- 1/2 cup tomato sauce (recommended: El Pato brand)
- 1 tablespoon tomato paste
- 2 (14-ounce) cans chicken broth, divided
- 8 tablespoons California chili powder, divided (recommended: Sespe Creek Chili Potters)
- 2 teaspoons salt
- 1 1/2 teaspoons adobo seasoning blend, divided (recommended: Accent)
- 1 teaspoon hot pepper sauce
- 2 1/2 pounds beef tri tip, cubed
- 4 ounces pork sausage
- 2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters)
- 3 tablespoons cumin, divided
- 1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters)
- 2 teaspoons lime juice
Directions
In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.
Zest factor: medium hot
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By delanos53_11794799
Dallas, TX
on December 04, 2009
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He who puts beans in chili knows beans about chili. True chile has no beans and very little or not tomatos. I have lived in the two towns that are the birth place of chili in the US. Dallas and San Antonio. The first chili was called Brick Chili because when it cooled it was solid as a brick. It had meat, talo and spices. Not tomatos and no darn beans. This is a great recipe and I pan on using it again. Was a big hit at Church.
By ke.connell_6035959
Ladera Ranch, CA
on October 30, 2008
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I use pretty much everything on the recipe but not so much use measuring spoons or exact cuts of meat. I found a great selection of chili powders at Smart and Final. But you have to like to shop in large quantities as far as spices go. I do add kidney beans because I have always loved the texture of beans in chili.
This is my definate go-to guide for making a great chili.
By the way, "Cook-Off" chili has no beans, the only "chunks" are the meat.
By jenfthompson_51...
Bronxc, NY
on October 28, 2006
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I used most of what was on the recipe, and everyone loved it. Thanks
Read all 19 reviews