4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4 inch cubes.

1) Combine all dry ingredients in a small container. Clean tomatoes of seeds and put through sieve or chop finely. Combine tomatoes, broth water and dry spices in a bowl, mix well. Put into a chilli pot and simmer.

2) 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.

3) In a large skillet, cook meat until no longer pink, drain off juices and add to chilli pot. Simmer for 1 1/2 hours or until meat is tender. Adjust seasoning with salt and add Tabasco if hotter chilli is desired.
Cooking time - 3 hours or longer (start to finish)

All typos are my fault. Burning the meat is your fault. Dave Drum

= 1994 WORLD'S CHAMPIONSHIP CHILLI RECEIPE $25,000 FIRST PLACE WINNER
BILL & KAREN RAY, RIVERSIDE, CALIFORNIA

ENJOY!!!

... H. Allen Smith & Wick Fowler. The Original Chilli Cookoff Champs
From: Dave Drum Date: Sat, 10-2

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini