Puppy's Breath Chili

                      
 
                            PUPPY'S BREATH CHILI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Tri-tip beef or sirloin tip
                         Coarse ground
    2       ts           Vegetable oil
    1       sm           Onion
    1       cn           14 1/2 oz beef broth
    3 1/2   tb           Ground cumin, divided
      1/2   ts           Dried oregano
    6       cl           Garlic, finely (2 Tbls)
                         Divided
    3       tb           Gebhardt brand chili powder,
                         Divided
    1       tb           New Mexico mild chili
                         Powder divided
    5       tb           To six Calif chili powder,
                         Divided
    1       cn           8 oz tomato sauce
    1                    Dried New Mexico chili
                         Pepper, boiled 25 minutes
    3                    Dried Calif chili peppers
                         Boiled 25 minutes
    1       cn           14 1/2 chicken broth
    1       t            Tabasco sauce
    1       t            Brown sugar
    1                    Juice of lime
    1       d            Msg
                         Salt to taste
 
   Brown meat in oil for about 30 minutes over medium heat. Add onion and
   enough beef broth to cover meat. Reserve remaining broth. Bring to a boil
   and cook for 15 minutes. Add 1 tablespoons cumin and oregano.
   
   Reduce heat to simmer and add 1 tablespoon garlic. Add 1 1/2 tablespoons
   Gebhardt chili powder, about 2 teaspoons New Mexico chile powder and about
   3 tablespoons California chile powder. Cook for 10 minutes. Scrape pulp
   Scrape pulp from boiled chilies, wearing rubber gloves to protect against
   oils that later can cause burning sensation on skin.
   
   Add tomato sauce and chile pulp and remaining 1 tablespoon garlic. Add any
   reserved beef broth and chicken broth for desired consistency.
   
   Cook for one hour on medium heat stirring occasionally. Add remaining 1 1/2
   tablespoons Gebhardt chili powder. Add remaining 2 1/2 tablespoons ground
   cumin.  Simmer for 25 minutes on low to medium heat, stirring occasionally.
   
   Turn up heat to light boil and add Tabasco pepper sauce, brown sugar lime
   juice, Msg and season with salt. Simmer on medium heat.