Mountain Express Chili 

 
 
Ingredients: 
4 TBS Gebhardt chili powder 
4 TBS California chile powder 
3 TBS mild New Mexico chile powder 
3 TBS ground cumin 
2 TBS hot New Mexico chile powder 
2 TBS flour 
1 TBS Pasilla chile powder 
1 TBS garlic powder 
1 TSP ground Mexican oregano 
1 can (14 1/2 ounces) Hunts whole tomatoes 
1 can (14 1/2 ounces) chicken broth 
4 cups water 
2 medium onions, finely chopped 
1 pod garlic, pressed 
4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4-inch cubes 
Salt to taste 
Tabasco sauce  
 
Instructions: 
1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through a sieve or chop finely. Combine tomatoes, broth, water and dry spices in a bowl, mix well. Put into a chili pot and simmer. 
2) Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes. Drain and add to tomato sauce and simmer 30 minutes.

3) In a large skillet, cook meat until no longer pink, drain off juices and ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add tabasco if hotter chili is desired.

Cooking time - 3 hours or longer