Recipe courtesy of Alan Henry
Alf's "Colorado Red"
- Level: Easy
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: Thirteen 6-ounce servings
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- Level: Easy
- Total: 3 hr 10 min
- Prep: 15 min
- Cook: 2 hr 55 min
- Yield: Thirteen 6-ounce servings
Ingredients
4 pounds beef tri-tip roast, cubed
Shortening
4 tablespoons onion powder
1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons
1 tablespoon New Mexico chili powder, plus 4 more tablespoons
2 tablespoons California chili powder, plus 3 more tablespoons
1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's)
1 cup tomato sauce
2 1/2 cups (20 ounces) beef broth
2 1/2 cups (20 ounces) chicken broth
1 tablespoon New Mexico hot chili powder
2 tablespoons ground cumin, plus 3 more tablespoons
Dash seasoning salt
Dash hot pepper sauce
Salt
Directions
- In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
- Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.
