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Week Night Meals Soup Main Dish

Tri-Tip Chili

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  • Serves: 6 - 8
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  • 2 cans (10-1/2 oz each) chicken broth
  • 1/2 can (8 oz) Hunt's Tomato Sauce
  • 3 tbls pure California chile powder
  • 1 tbls pure New Mexico chile powder
  • 3 tbls Gebhardt chili powder
  • 2 tbls ground cumin
  • 1 tsp salt
  • 3 tsps Wesson Oil
  • 1 small onion, chopped
  • 5-7 cloves garlic, minced
  • 2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4" cubes or coarsely ground
  • 1/2 - 1 tsp Tabasco sauce


In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil. Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic over low heat until tender. Add to sauce. In same skillet, adding a little oil as needed, saute meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed. One half-hour before serving, adjust seasoning and heat with salt and Tabasco.


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