Ingredients
First group:
- 2 tablespoons vegetable oil
- 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
- 1 tablespoon chili powder
- 3/4 cup finely chopped onion
- 5 medium cloves garlic, pressed into a paste
- 1 (14 1/2-ounce) can chicken broth
Second group:
- 2 canned whole green chiles, seeded and finely chopped
- 1 cup beef broth
- 1/2 cup prepared Mexican-style tomato sauce
- 1/2 cup prepared tomato sauce
- 1 teaspoon hot sauce
Third group:
- 1/2 cup California-style chili powder
- 2 1/4 tablespoons New Mexico-style chili powder
- 1 1/4 tablespoons ground cumin
- 1 teaspoon salt
Fourth group:
- 1/2 teaspoon arbol chili powder
- 1/2 teaspoon New Mexico-style chili powder
- 1/4 teaspoon monosodium glutamate
- Pinch brown sugar
- Pinch jalapeno powder
Directions
Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
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By buckybrewcrew
on November 13, 2012
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I'm not one to write reviews. With that said I'm not sure why this recipe has received such good reviews. I usually will take a recipe and kind of change it a little to my liking. I had company over and decided to make this per specified ingredients. Hands down the worst chili I have ever tried. Against my better judgement I thought I would make it again with less chili powder since it calls for such a large amount for such a low liquid content. The second time is my fault since I made such a bad tasting chili twice. Oh yeah, I gave it one star because it wouldn't let me leave 0
By abrosbol
O'Fallon, MO
on October 16, 2011
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This is soooo good! I have made it twice now and recieved rave reviews both times from everyone. The recipe doesn't make very much though. But I added lean ground beef along with the tri-tip steak (to keep cost down and doubled everything else in the recipe and it was perfect for what I needed. Thanks so much for sharing this recipe! Wonderful!
By p3rf3ct533d
Wellsville, KS
on December 19, 2010
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I can see why this won the World Championship of Chili - simply amazing. This recipe is very time consuming to make but it is a true crowd pleaser. Plan in advance - some of the chili powders are hard to come by but I have found all of them available online!
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