ICS 1995 Champion Chili by Norm & Bobbi Gaul

"A-H Reamer Chili Company"
Costa Mesa, California

Ingredients:
     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.
Makes 6-8 servings.