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Blue Ribbon Chili 1993 Puppy s Breath Chili


3 lb tri-tip beef or sirloin tip
1 cut in small pieces
2 tsp wesson oil
1 small yellow onion
1 14 oz can beef broth
3 tbsp ground cumin
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 dried new mexico chili --
1 pepper, boiled and p
3 dried california chili --
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 to enter this championship recipe at your
next cookoff or to a group of hungry chili lovers. Be sure to have
plenty of Gaviscon available for those with weak stomachs. KEEP YOUR
POT HOT!! Kathy Wilkey, Seatle, Washington Message 103 Tue Nov 30,

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