Ingredients

• 2 tablespoons vegetable oil
• 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
• 1 tablespoon chili powder
• 3/4 cup finely chopped onion
• 5 medium cloves garlic, pressed into a paste
• 1 (14 1/2-ounce) can chicken broth
• 2 canned whole green chiles, seeded and finely chopped
• 1 cup beef broth
• 1/2 cup prepared Mexican-style tomato sauce
• 1/2 cup prepared tomato sauce
• 1 teaspoon hot sauce
• 1/2 cup California-style chili powder
• 2 1/4 tablespoons New Mexico-style chili powder
• 1 1/4 tablespoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon arbol chili powder
• 1/2 teaspoon New Mexico-style chili powder
• 1/4 teaspoon monosodium glutamate
• Pinch brown sugar
• Pinch jalapeno powder

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Instructions

1. Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
2. Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
3. Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
4. Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
5. Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.