Ingredients

• 4 pounds beef tri-tip roast, cubed
• Shortening
• 4 tablespoons onion powder
• 1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons
• 1 tablespoon New Mexico chili powder, plus 4 more tablespoons
• 2 tablespoons California chili powder, plus 3 more tablespoons
• 1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's)
• 1 cup tomato sauce
• 2 1/2 cups (20 ounces) beef broth
• 2 1/2 cups (20 ounces) chicken broth
• 1 tablespoon New Mexico hot chili powder
• 2 tablespoons ground cumin, plus 3 more tablespoons
• Dash seasoning salt
• Dash hot pepper sauce
• Salt

Instructions

1. In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
2. Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve.