Recipe - Big Bear 3 Alarm Competition Chile

~STEP
ONE 3 pound well trimmed TriTip;cut
: into One fourth inch, dice (flank
: steak can be used)
2 tablespoon grease; rendered from salt
: pork

~STEP
TWO One half pound ground beef; 22 % fat
6 ounce Jimmy Dean sausage; regular
: flavor
1 One half tablespoon grease; rendered from salt
: pork

~STEP
THREE 2 teaspoon salt
One half teaspoon ground black pepper
2 teaspoon sweet red paprika
2 tablespoon plus 2 tsp cumin
4 teaspoon Mexican chile powder;
: Schilling hot
1 teaspoon oregano flakes; crushed
2 teaspoon garlic powder (rounded tsps
: of; Lawry's coarse ground
: with parsley)
One half teaspoon ground coriander
1 teaspoon Chile Con Carne seasoning;
: Spice Islands brand
1/8 teaspoon ground thyme
One half teaspoon cayenne pepper powder
1 tablespoon mild California red chile
: powder; Hico brand
21 One half ounce chicken broth
14 One half ounce canned S&W Ready Cut
: Tomatoes; blended until
: smooth
4 ounce minced green chiles; Ortega
: brand
6 tablespoon Mexican tomato sauce; El
: Pato brand in, yellow can.
1 One half lg onions; minced
1 lg fresh jalapeno chile; seeded
: and minced

~STEP FOUR
2 teaspoon brown sugar; (heaping)

In a large frying pan saute the tritip in the salt pork grease until all
the liquid is gone and the meat is lightly browned. Cover and set aside. In
a large saucepan saute the ground beef and sausage in the salt pork grease
until well crumbled and cooked. Add all the ingredients in step three,
cover and simmer for about 2 hours stirring occasionally. If the sauce
begins to thicken and dry out add a little water. The sauce should have the
consistency of a good spaghetti sauce when done and the vegetables should
be cooked down and well blended. Add the meat to the sauce, cover and
simmer about 1 hour, stirring occasionally. Add water if necessary to keep
the sauce at the proper consistency. Just before the judging or serving add
the brown sugar and mix well. Serve hot. Makes 2 quarts.

NOTES : I have used this recipe in cookoffs and taken a first and
second place with it.
Recipe by: LeRoy Trnavsky

Posted to MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Feb
21, 1998