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Blue Ribbon Chili 1993 Puppy's Breath Chili

Yield: 1 Servings

3 lb tri-tip beef (or sirloin
1 cut in small pieces
2 t wesson oil
1 sm yellow onion
1 14 oz can beef broth
3 T cumin,Ground
1 t oregano
6 cloves garlic (finely --
1 chopped)
3 T gebhardt chili powder
1 T new mexico mild chili --
1 powder 6 tbsp california
-chili --
1 powder
1 8 oz can hunts tomato sauce
1 new mexico chili --,Dried
1 pepper,boiled and p
3 california chili --,Dried
1 peppers,boiled and
1 14 oz can of chicken broth
1 t tabasco sauce
1 t brown sugar
1 lime
1 ds msg,To Taste

Brown meat in Wesson Oil for about an hour over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to light boil and add half of the garlic. Add 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 eat

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