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"Mountain Express Chilli"

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Chili Main dish Meat


  • 4 tb Gebhardt chili powder
  • 4 tb California chile powder
  • 3 tb Mild New Mexico chile powder
  • 2 tb HOT New Mexico chile powder
  • 1 tb Pasilla chile powder
  • 1 cn (14 1/2 oz.) chicken broth
  • 4 c Water
  • 1 Pod garlic, pressed Salt to taste
  • 3 tb Ground cumin
  • 2 tb Flour
  • 1 tb Garlic powder
  • 1 ts Ground Mexican oregano
  • 1 cn (14 1/2 oz.) Hunt's Whole Tomatoes
  • 2 md Onions, finely chopped Tabasco Sauce


4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.
1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through sieve or chop finely. Combine tomatoes, broth water and dry spices in a bowl, mix well. Put into a chilli 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 add to chilli pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chilli is desired.
Cooking time - 3 hours or longer (start to finish)
All typos are my fault. Burning the meat is your fault. Dave Drum
======================================================= =================== = 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER
... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs
From: Dave Drum Date: Sat, 10-2
From Gemini's MASSIVE MealMaster collection at