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Chili

4 tablespoons Gebhardt chili powder
4 tablespoons California chili powder
3 tablespoons mild New Mexico chili powder
1 teaspoon ground Mexican oregano
3 tablespoons ground cumin
2 tablespoons hot New Mexico chili powder
2 medium onions, finely chopped
4 pounds chili-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes

2 tablespoons flour
1 tablespoon Pasilla chili powder
1 tablespoon garlic powder
4 cups water
1 clove garlic, pressed
1 14-1/2 oz. can chicken broth
1 14-1/2 oz. can whole tomatoes
salt
Tabasco sauce

Combine all dry ingredients in a small container. Clean tomatoes
of seeds and put througe sieve or chop finely. Combine tomatoes,
broth, water and dry spices in a bowl. Mix well. Place in chili
pot and simmer.

Meanwhile, in a skillet, saute onions and garlic in a little water
over low heat for 30 minutes. Drain and add to tomato sauce and
simmer 30 minutes. In a large skillet, cook meat until no longer
pink, drain off jucies and add to chili pot.

Simmer 1-1/2 hours or until meat is tender. Adjust seasoning with
salt, and add Tabaasco as hotter chili is desired

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