3 lb Tri-tip beef or sirloin tip Coarse ground 2 ts Vegetable oil 1 sm Onion 1 cn 14 1/2 oz beef broth 3 1/2 tb Ground cumin, divided 1/2 ts Dried oregano 6 cl Garlic, finely (2 Tbls) Divided 3 tb Gebhardt brand chili powder, Divided 1 tb New Mexico mild chili Powder divided 5 tb To six Calif chili powder, Divided 1 cn 8 oz tomato sauce 1 Dried New Mexico chili Pepper, boiled 25 minutes 3 Dried Calif chili peppers Boiled 25 minutes 1 cn 14 1/2 chicken broth 1 t Tabasco sauce 1 t Brown sugar 1 Juice of lime 1 d Msg Salt to taste Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Reserve remaining broth. Bring to a boil and cook for 15 minutes. Add 1 tablespoons cumin and oregano. Reduce heat to simmer and add 1 tablespoon garlic. Add 1 1/2 tablespoons Gebhardt chili powder, about 2 teaspoons New Mexico chile powder and about 3 tablespoons California chile powder. Cook for 10 minutes. Scrape pulp Scrape pulp from boiled chilies, wearing rubber gloves to protect against oils that later can cause burning sensation on skin. Add tomato sauce and chile pulp and remaining 1 tablespoon garlic. Add any reserved beef broth and chicken broth for desired consistency. Cook for one hour on medium heat stirring occasionally. Add remaining 1 1/2 tablespoons Gebhardt chili powder. Add remaining 2 1/2 tablespoons ground cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally. Turn up heat to light boil and add Tabasco pepper sauce, brown sugar lime juice, Msg and season with salt. Simmer on medium heat.
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