Recipe courtesy of Robert Wetzel

Bronco Bob's Chili

  • Level: Easy
  • Total: 2 hr 57 min
  • Prep: 12 min
  • Cook: 2 hr 45 min
  • Yield: about 2 quarts
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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

Two 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

  1. 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.
  2. 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.

Cook’s Note

Zest factor: medium hot

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