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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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

  1. 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.
  2. 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.
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