Recipe courtesy of Bob Plager

Pools Brew Red Chili

  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 25 min
  • Cook: 3 hr 5 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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