similar to mine.................
Fearless Phil authentic Chili:
1 1/2 cups finely minced white onion
8 garlic cloves, finely minced
2 (15 1/2-ounce) cans chicken broth, with fat removed
4 ounces tomato sauce
3/4 teaspoon garlic powder
3 tablespoons ground cumin
2 1/2 tablespoons Gebhardt chili powder
3 tablespoons Fort Worth Light chili powder
3 tablespoons California chile powder (mild)
2 tablespoons Flagstaff chile powder (medium)
1 tablespoon New Mexico chile powder (hot)
2 teaspoons salt
3 pounds tri-tip beef, cut into 3/4-inch cubes
1 tablespoon virgin olive oil
1/2 teaspoon meat tenderizer
1/2 teaspoon light brown sugar
1 teaspoon Tabasco brand pepper sauce
In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
Mix in brown sugar and pepper sauce just before serving.
