Traditional Red Chili Recipe

Red Chili


  • 2 ½ lb. of tri-tip beef cut into small pieces
  • Cumin, salt, and hot sauce (I used Crystal®), to taste

Spice Mix
  • 7 tbsp. chili powder
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • ¼ tsp. jalapeño
  • 2 tbsp. cumin
  • 2 tsp. salt

  • 8 oz. tomato sauce
  • 12 oz. beef broth
  • 12 oz. chicken broth
  • 1 tbsp. dill pickle juice


Prepare the spice mix by combining the chili powder with the paprika, onion, and garlic. Separate the mixture into 4 equal parts or “dumps.” Then, combine the sauce ingredients in a bowl and set aside.2.

Brown the tri-tip (in small batches) in oil and drain. Add the meat to a large pot with 1 cup of the sauce and the first “dump.” Simmer for 45 minutes.

Add 1 cup of sauce and a “dump” every 45 minutes thereafter and continue to simmer the pot. Fifteen minutes after your last “dump,” add the cumin and salt mixture.

Make necessary adjustments to taste with cumin, salt, and hot sauce.

Stir the chili pot three times to the left before serving.


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