6 ounces regular breakfast sausage
2 teaspoons Wesson(R); Oil
3 pounds tri-tip beef, cut into small pieces or coarse ground
1 medium onion, finely chopped
1 can (14 1/2 ounces) beef broth
1/4 teaspoon oregano
3 tablespoon cumin
7 cloves Gilroy garlic
2 tablespoons Gebhardt(R); chile powder
1 tablespoon hot chile powder
1 tablespoon mild chile power
5 tablespoons red chile powder
1 can (8 ounces) Hunt's(R); Tomato Sauce
1 can (10 ounces) RoTel(R); Diced Tomatoes and Green Chilies
3 Dried California chile peppers, boiled and pureed
1 Dried New Mexico chile peppers, boiled and pureed
5 Dried Cascabel chile peppers, boiled and pureed
1/2 teaspoon cayenne pepper
1 can (14 1/2 ounces) chicken broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon brown sugar
juice of one lime
salt to taste
Brown the sausage, dry, and set aside.
Heat oil in a pot, and brown the beef.
Add the cooked sausage to the pot.
Add the onion and beef broth to cover the meat.
Boil for 15 minutes.
Add oregano and half of the cumin.
Reduce heat to a light boil, and then add the garlic.
Combine the chile powders into a mixture, then add half of that mixture, and cook 15 minutes.
Add the tomato sauce and Ro*Tel with the puree from the dried peppers.
Add the chicken broth for the desired consistency.
Cook for one hour, stirring often.
Add the remaining chile powder mixture and the remaining cumin, and simmer for another 25 minutes on low to medium heat.
Turn up the heat to a light boil, and add the Tabasco, cayenne pepper, brown sugar, lime juice and salt.