2018 - Flight Risk Chili

by Tana Harter

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Ingredients

3 LB Tri-tip, 1/4 to 3/8 inch diced
1 OZ. Crown Royal “Northern Harvest” Rye

STOCK
28 OZ. Swanson beef stock
2 TBL Better Than Bouillon chicken base
1 TBL RealSalt sea salt
3 OZ. Hunts tomato sauce

SPICE DUMP 1
2 TBL Pendery’s medium roast ground chilis
1 TBL Pendery’s onion powder
1 TSP Pendery’s garlic powder
1/2 TSP Pendery’s white pepper

SPICE DUMP 2
3 TBL Pendery’s red ground chilis
1/2 TBL All Things Chili: Deadly Dudley chili powder
2 TSP Pendery’s garlic powder
1 TSP Pendery’s Mexican oregano
2 TSP Domino brown sugar

SPICE DUMP 3
4 TBL Pendery’s quality chili powder
1 1/2 TBL Mild Bill’s cumin
1 TBL All Things Chili cumin
2 TSP Wegmans apple cider vinegar

AS NEEDED
RealSalt sea salt, to taste
Argo cornstarch, to thicken as needed

Instructions

Pour 1 oz. of Crown Royal Rye and make a toast to your friends and family.

Combine all stock ingredients and begin to heat.

Brown tri-tip and add to stock along with Spice Dump 1. Cook for 90 minutes.

Add Spice Dump 2. Continue cooking for 15 minutes.

Add Spice Dump 3. Continue cooking for 45 minutes.

As necessary, add cornstarch to thicken and/or salt to taste.