TRADITIONAL RED CHILI

Traditional Red Chili image

Provided by susan simons

Categories Chili

Time 3h30m

Number Of Ingredients 26

3 lb cubed tri-tip roast (trimmed of fat)
3 Tbsp ruby port
1 can(s) swanson beef broth
1 can(s) swanson chicken broth
8 oz tomato sauce
2 to 3 Tbsp olive oil
1ST SPICES
1 Tbsp smoked paprika
1 1/2 tsp granulated onion
1 tsp granulated garlic
2 tsp beef base
1 tsp chicken base
1/2 tsp seasoned salt ( i used cj's spice blend recipe link in comments)
1 Tbsp new mexico chili powder
2ND SPICES
3 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp ground red pepper
1 Tbsp american chili powder
pinch nutmeg
1 tsp sugar
3RD SPICES
2 tsp texas chili poder
1 tsp ground cumin
1/4 tsp granulated garlic powder
tabasco as needed

Steps:

1. Cut tri tip into 1/4 inch pieces. Brown meat in 3 tbsp. olive oil. Place meat in colander and drain off oil. Deglaze pan with Ruby Port. Add broths, tomato sauce and 1st spices. Cook approx. two hours.
2. Add water if necessary. Cook longer if meat is not tender.
3. 30 minutes before serving add 2nd spices and 15 minutes before serving add 3rd spices. And tabasco sauce and seasoned salt to taste.