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
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
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
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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.