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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 999 |
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Directions: 4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 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 1/2 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)
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