Watch-Cook-Eat!

Yield: 1 Servings
3 lb tri-tip beef,or other
1 tough/tasty cut
1 in small pieces (or coarse)
1 ground
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin,Ground
1/2 t oregano
6 cl garlic,finely chopped
3 T gebhardt chili powder
1 T new mexico mild chili
1 powder
6 T california chili powder
8 oz tomato sauce
1 new mexico chili,Dried
1 pepper,boiled and pureed
3 california chili,Dried
1 peppers,boiled and pureed
14 1/2 oz can chicken broth
1 t tabasco pepper sauce
1 t brown sugar
1 lime,juice of
1 ds msg
1 ,salt to taste
Brown meat in oil over medium heat. Add onion and enough beef broth
to cover meat. Bring to a boil and cook for 15 min.
Add 1 Tb cumin and 1/2 ts oregano.
Reduce heat to light boil and add 1/2 of the garlic.
Add 1/2 of the chili powder and cook for 10 min.
Add 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 1 hr on medium heat stirring occasionally.
Add remaining chili powders and cumin.
Simmer for 25 min on medium-low, stirring occasionally.
Turn up heat to medium and add remaining ingredients. Simmer until
ready.

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