by wssmom
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my 73 recipes »
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3 pounds tri-tip, cut into small cubes Ask a question about this ingredient
1 baseball-sized sweet onion, chopped fine Ask a question about this ingredient
6 cloves garlic, smashed and minced Ask a question about this ingredient
2-3 cups homemade chicken stock Ask a question about this ingredient
1 15-ounce can tomato sauce Ask a question about this ingredient
1 8-ounce can tomato sauce Ask a question about this ingredient
3 tablespoons cumin, toasted briefly Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
8 tablespoons commercial, no salt added chili powder, such as Gebhardts, Whole Foods, or WIlliams-Sonoma Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
In a skillet, brown the meat until there's no more pink left. Drain off the fat, put the meat into a heavy pot with a close-fitting lid, add the onions, garlic and 2 1/2 cups of the stock. Bring to a boil, cover, and simmer for 45 minutes.
Ask a question about this stepIn the meantime, use a medium bowl to mix together the tomato sauce, chili powder, cumin, balsamic vinegar and enough of the stock to make it so it doesn't clump.
Ask a question about this stepStir in the sauce, cover again and simmer another 30 minutes or so or until the meat it meltingly tender.
Ask a question about this stepTake the lid off, let reduce for five minutes or so, salt and pepper to taste, and adjust seasonings.
Ask a question about this stepServe with plenty of grated cheese and chopped onion.
Ask a question about this stepROFL! Told the Spouse the enter it, but he failed to do so, so I thought I'd post it anyways ...
Yikes. I saved this for a variety of reasons: 1) It sounds simply great and simple; 2) Your headnote is the best prose I have read in a long time; 3) the photo is priceless; 4) you got a real Guy there.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Love the chili and the headnote - you missed the contest cutoff though! Boo! Um, Does Miss Chili Britches have anything on under that there apron?