Puppy's Breath Chili -- Cathy Wilkey

Recipe Ingredients

3 lbs	1362g / 48oz	Tri tip beef or sirloin tip cut in small pieces or coarse ground
2 teaspoons	10ml	Wesson oil
1 teaspoon	5ml	Yellow onion (small)
1		Beef broth
15 1/2 tablespoons	232ml	Ground cumin
1/2 teaspoon	2.5ml	Oregano
6		Garlic - (finely chopped)
3 tablespoons	45ml	Gebhardt chili powder
1 tablespoon	15ml	New Mexico mild chili powder
5 1/2 tablespoons	82ml	California chili powder
1		Hunts tomato sauce
1		Dried New Mexico chili peppers - boiled and pureed
3		Dried California chili peppers - boiled and pureed
1		Chicken broth
1 teaspoon	5ml	Tabasco pepper sauce
1 teaspoon	5ml	Brown sugar
1		Lime
1/8 teaspoon	0.6ml	Msg
		Salt to taste

Recipe Instructions

Brown meat in Wesson Oil for about 1/2 hour over medium heat.

Add onion and enough beef broth to cover meat.

Bring to a boil and cook for 15 minutes.

Add 1 Tbls cumin and 1/2 tsp of Oregano.

Reduce heat to light boil and add 1/2 of the garlic.

Add 1/2 half of the chili powder and cook for 10 minutes.

Add Hunts tomato sauce with the pulp from the dried peppers and remaining garlic.

Add any remaining beef broth and chicken broth for desired consistency.

Cook for one hour on medium heat stirring occasionally.

Add remaining chili powders and cumin

Simmer for 25 minutes on low to medium heat, stirring occasionally.

Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime.

Simmer on medium heat until you are ready to enter this championship recipe at your next cook-off or to a group of hungry chili lovers. Keep your Pot Hot!

Source:
Tom Solomon

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