|3||pounds||beef, sirloin tip||coarse ground|
|14 1/2||ounces||beef broth|
|6||cloves||garlic||finely chopped, divided|
|1||tablespoon||mild chili powder||divided*|
|5||tablespoons||chili powder||california, divided|
|1||each||chili pepper||new mexico, dried, boiled 25 minutes*|
|3||each||chili pepper||california, dried, boiled 25 minutes*|
|1||teaspoon||red hot pepper sauce (eg. Tabasco)|
|1||x||lime||juice of one*|
Brown meat in oil for about 30 minutes over medium heat.
Add onion and enough beef broth to cover meat.
Reserve remaining broth.
Bring to a boil and cook for 15 minutes.
Add 1 tablespoons cumin and oregano.
Reduce heat to simmer and add 1 tablespoon garlic.
Add 1 1/2 tablespoons Gebhardt chili powder, about 2 teaspoons New Mexico chile powder and about 3 tablespoons California chile powder.
Cook for 10 minutes.
Scrape pulp from boiled chilies, wearing rubber gloves to protect against oils that later can cause burning sensation on skin.
Add tomato sauce and chile pulp and remaining 1 tablespoon garlic.
Add any reserved beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally.
Add remaining 1 1/2 tablespoons chili powder.
Add remaining 2 1/2 tablespoons ground cumin.
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, brown sugar lime juice, Msg and season with salt.
Simmer on medium heat.
First published: 1996-01-27 last updated: 2012-09-23
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