Pools Brew Red Chili

Total Time:
3 hr 30 min
Prep:
25 min
Cook:
3 hr 5 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • For the chili:
  • 3 tablespoons vegetable shortening
  • 3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
  • 3 cups low-sodium beef broth
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups tomato sauce
  • 3 pitted prunes
  • Tabasco sauce (optional)
  • Spice group 1:
  • 1 1/2 tablespoons paprika
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 3 teaspoons beef bouillon
  • 1 1/2 teaspoons chicken bouillon
  • 1/2 teaspoon seasoned salt
  • 2 1/4 teaspoons New Mexico chili powder
  • 2 1/4 teaspoons ground New Mexico chile pepper
  • Spice group 2:
  • 1 1/2 tablespoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 2 1/4 tablespoons chili powder
  • 2 1/4 tablespoons Texas-style chili powder
  • 2 1/4 teaspoons ground New Mexico hot chile pepper
  • 2 1/4 teaspoons New Mexico light chili powder
  • Spice group 3:
  • 3 teaspoons Texas-style chili powder
  • 1 1/2 teaspoons ground cumin
  • Heaping 1/4 teaspoon garlic powder
Directions

Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.

Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.

Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.

Photograph by Ryan Dausch


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