3 pounds beef tri-tip, chopped
2 ounces sausage
1 ounce rendered beef fat
1 medium onion, diced
1 tablespoon garlic powder
1 green Ortega pepper, remove seeds and dice fine
1/2 ounce salt
1/4 teaspoon fine black pepper
2 ounces Gebhardt(R) chili powder
1/2 ounce California chili powder
1/2 ounce New Mexico powder
1/2 ounce cumin
1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth
1 six ounce can Hunt's(R) Tomato Sauce
1/4 teaspoon cayenne pepper
Tabasco sauce to taste
Saute onion and green pepper in rendered beef fat in a 3 quart pot.
Add garlic powder and half of chili powder.
Add half a can of chicken broth, mix well and set aside.
Brown sausage and beef in a skillet about one pound at a time.
Drain and add meat to onion mix.
Add remaining chili powder and remaining can of chicken broth.
Cook for 30 minutes on low heat.
Add tomato sauce, cumin, cayenne pepper and pequin powder.
Add more broth as needed and cook until meat is tender, about two to three hours.
Add a dash of Tabasco sauce if needed for heat.