Big Bear 3 Alarm Competition Chili

Recipe Ingredients

		***step one
3 lbs	1362g / 48oz	Well trimmed tri-tip - cut into 1/4 inch dice
2 tablespoons	30ml	Grease - rendered from salt pork
		***step two
1/2 lb	227g / 8oz	Ground beef - 22 % fat
6 oz	170g	JIMMY DEAN sausage - regular flavor
1 1/2 tablespoons	22ml	Grease - rendered from salt pork
		***step three
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
2 teaspoons	10ml	Sweet red paprika
2 tablespoons	30ml	Plus 2 tsp cumin
4 teaspoons	20ml	Mexican chile powder
1 teaspoon	5ml	Oregano flakes - crushed
2 teaspoons	10ml	Garlic powder - (rounded tsps of, Lawry's coarse ground with parsley)
1/2 teaspoon	2.5ml	Ground coriander
1 teaspoon	5ml	Chile con carne seasoning - Spice Islands brand
1/8 teaspoon	0.6ml	Ground thyme
1/2 teaspoon	2.5ml	Cayenne pepper powder
1 tablespoon	15ml	Mild California red chile powder - Hico brand
21 1/2 oz	610g	Chicken broth
14 1/2 oz	411g	Canned S&W ready cut tomatoes blended until smooth
4 oz	113g	Diced green chiles - Ortega brand
6 tablespoons	90ml	Mexican tomato sauce - El Pato brand in yellow can.
1 1/2		Onions - minced (large)
1		Fresh jalapeno chile - seeded and minced (large)
		Step four
2 teaspoons	10ml	Brown sugar - (heaping)

Recipe Instructions

In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally.

If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot.

Makes 2 quarts.

Source:
LeRoy Trnavsky

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