Mike’s Chili

Ingredients

• Main ingredients
• 4 Tbsp Crisco shortening
• 4 1/2 lb tri-tip roast, trimmed and cubed
• 4 cups beef broth
• 4 cups chicken broth
• 4 cups tomato sauce
• 4 pitted prunes
• 2 cups cabbage, chopped
• 2 cups frozen corn
• First spices
• 2 Tbsp paprika
• 3 tsp onion powder
• 2 tsp garlic powder
• 4 tsp beef granules
• 2 tsp chicken granules
• 1 tsp seasoned salt
• 3 tsp Bolner’s Fiesta Fancy Light Chili Powder
• 3 tsp Bolner’s Fiesta Extra Fancy Mild New Mexico Ground Chili
• Second spices
• 2 Tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp seasoned salt
• 3 Tbsp Gebhardt Chili Powder
• 3 Tbsp Mexene Chili Powder
• 3 tsp Bolner’s Hot New Mexico Ground Chili
• 3 tsp Bolner’s Fiesta Fancy Light Chili Powder
• Third spices
• 4 tsp Mexene Chili Powder
• 2 tsp ground cumin
• 1/2 tsp garlic powder

Instructions

1. In batches, brown the cubed beef in Crisco in a large heavy pot. Drain and rinse the browned meat in a colander, and return it to the pot.
2. Add beef broth, chicken broth, tomato sauce, prunes, and all of the first spices. Stir thoroughly and bring to a gentle simmer.
3. Simmer for 1 hour, stirring occasionally. Remove and discard the prunes.
4. Continue simmering for approximately another hour, adding water if needed, until the meat is tender. Keep the simmer gentle and allow extra time if needed.
5. About 30 minutes before serving, stir in all of the second spices, chopped cabbage, and frozen corn. Continue simmering.
6. About 15 minutes before serving, add all of the third spices and stir well.
7. Taste, adjust the seasoning if necessary, and serve hot.