Warning Shot Chili
Ingredients
- 1 teaspoon ground cayenne pepper ⓘ
- 1 tablespoon msg ⓘ
- 5 tablespoons ground cumin ⓘ
- 2 tablespoons chimayo chili powder ⓘ
- 2 tablespoons ground pasilla chile powder ⓘ
- 2 tablespoons new mexico chile powder ⓘ
- 5 teaspoons garlic powder ⓘ
- 5 teaspoons onion powder ⓘ
- 3 teaspoons kosher salt
- 14 teaspoon ground chile piquin powder
- 4 (15 ounce) cans chicken broth ⓘ
- 2 tablespoons cider vinegar ⓘ
- 2 sweet onions, minced ⓘ
- 8 tablespoons garlic, pureed
- 5 lbs cubed tri-tip beef ⓘ
- 2 (8 ounce) cansel pato brand Mexican tomato sauce (yellow can) ⓘ
- 2 ounces pork tenderloin
- 4 ounces hot sausage
Instructions
- Measure out all dry ingredients into a bowl.
- keep covered in refrigerator or freezer if doing ahead.
- Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.
- Pour El Pato Mexican tomato sauce in pot with pork tenderloin.
- Add one can of chicken broth to blender and all but 2 TBSP of dry ingredient mixture.
- Blend well.
- Pour one-third of blended mixture into chili pot, reserving the rest.
- Hour#1: Simmer ingredients in chili pot, keeping temperature between 180-200 degrees.
- Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside.
- Saute the hot sausage.
- Place sausage in a bouquet garni bag, place bag in the chili pot, and allow sausage bag to float in chili pot.
- Watch pot and add broth as needed.
- Hour#2: Add half of remaining blender mixture into chili pot.
- Add two minced green chiles.
- Add broth as necessary.
- Take reserved meat juices and run through a coffee filter.
- Add strained meat juices to chili pot.
- 30 minutes after Hour#2, add sauteed meat to chili pot.
- Add broth as necessary.
- Hour#3: Remove pork tenderloin and bouquet garni bag; discard.
- Add half of remaining blender mixture into chili pot.
- Continue to simmer, watching consistency.
- 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco.
- Blend well.
- Adjust salt to taste.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).