Recipe - Mountain Express Chilli

4 tablespoon Gebhardt chili powder
4 tablespoon California chile powder
3 tablespoon Mild New Mexico chile powder
2 tablespoon HOT New Mexico chile powder
1 tablespoon Pasilla chile powder
1 cn (14 One half oz.) chicken broth
4 cup Water
1 Pod garlic, pressed
Salt to taste
3 tablespoon Ground cumin
2 tablespoon Flour
1 tablespoon Garlic powder
1 teaspoon Ground Mexican oregano
1 cn (14 One half oz.) Hunt's
Whole Tomatoes
2 md Onions, finely chopped
Tabasco Sauce

4 pounds tritip or bottom sirloin, trimmed and cut in One fourth inch cubes.

1) Combine all dry ingredients in a small container. Clean tomatoes of
seeds and put through sieve or chop finely. Combine tomatoes, broth water
and dry spices in a bowl, mix well. Put into a chilli pot and simmer.

2) Meanwhile, in a skillet, saute onions and garlic in a little water over
low heat for 30 minutes. Drain and add to tomato sauce and simmer 30
minutes.

3) In a large skillet, cook meat until no longer pink, drain off juices and
add to chilli pot. Simmer for 1 One half hours or until meat is tender. Adjust
seasoning with salt and add Tabasco if hotter chilli is desired.

Cooking time 3 hours or longer (start to finish)

All typos are my fault. Burning the meat is your fault. Dave Drum

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= 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER

BILL & KAREN RAY, RIVERSIDE, CALIFORNIA

ENJOY!!!

... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs

From: Dave Drum Date: Sat, 102

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini