Recipe by Scott Svancara, Dublin, Ohio
First place, Chili Cook-Off (Mild/Medium), 2017
Baking temperature: low heat
Baking time: 3 hours
Yield: 7 quarts
Ingredients
- 3 lbs. Tri tip
- 8 oz. crushed tomato
- 24 oz. chicken broth
- 16 oz. au jus
- 1 small onion, diced
- 1 green pepper, diced
- 1 whole jalapeno
Spice Pak 1:
- ½ t habanero powder
- 3 packets Sazon goya
- 2 T Gebhardts chili powder
- 2 T Mexene chili powder
- 1 T onion powder
Spick Pak 2:
- 2 packets Sazon goya
- 1 T kosher salt
- 2 T Gebhardts chili powder
- 1 T garlic powder
- 2 T cumin
- 2 T Mexene chili powder
- 2 lbs. chorizo
- 2 cans Rotel tomatoes
- 40 oz. can dark kidney beans
Spice Pak 3:
- 3 t brown sugar
- 2 T ground cumin
- 2 T Mexene chili powder
Instructions
- Brown and drain Tri tip
- Brown and drain chorizo (keep separate)
- Add broth, au jus, onion, peppers, whole jalapeno, crushed tomato, tri tip and Spice Pak 1
- Bring to a boil, cover and simmer for 2 hours
- Add Spice Pak 2, chorizo and 2 cans of Rotel tomatoes
- Simmer 30 minutes
- Add Spice Pak 3
- Simmer 30 minutes
*if too thick, add chicken broth, if too thin add masa flour