Yield: 1 Servings3 lb tri-tip beef (or sirloin-tip)1

Yield: 1 Servings

3 lb tri-tip beef (or sirloin
-tip)
1 cut in small pieces
2 tsp wesson oil
1 sm yellow onion
1 14 oz can beef broth
3 Tbsp cumin, Ground
1 tsp oregano
6 cloves garlic (finely --
1 chopped)
3 Tbsp gebhardt chili powder
1 Tbsp New Mexico mild chili --
1 powder 6 tbsp california
-chili --
1 powder
1 8 oz can hunts tomato sauce
1 New Mexico chili --, Dried
1 pepper, boiled and p
3 california chili --, Dried
1 peppers, boiled and
1 14 oz can of chicken broth
1 tsp tabasco sauce
1 tsp brown sugar
1 lime
1 dash MSG, To Taste

Brown meat in Wesson Oil for about an hour over medium heat. Add
onion and enough beef broth to cover meat. Bring to a boil and cook
for 15 minutes. Add 1 Tbsp cumin and tsp of Oregano. Reduce heat to
light boil and add half of the garlic. Add half of the chili powder
and cook for 10 minutes. Add Hunts 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 one hour on
medium heat stirring occasionally. Add remaining chili powders and
cumin. Simmer for 25 minutes on low to medium heat, stirring
occasionally. Turn up heat to light boil and add Tabasco pepper
sauce, salt to taste, brown sugar and juice of lime. Simmer on medium
heat until you are ready eat

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