Alf's Colorado Red

• 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

1. In a large pot, brown meat in shortening.
2. Drain or rinse meat and return meat to chili pot.
3. 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.
4. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours.
5. 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.
6. Simmer for an additional 30 minutes.
7. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder.
8. Add water to reach desired consistency and then simmer for 30 minutes.
9. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder.
10. Taste, and adjust seasoning with hot sauce and salt.
11. Simmer for 15 more minutes and then serve.

beef tri, shortening, onion powder, garlic, new mexico, california chili powder, chili powder, tomato sauce, beef broth, chicken broth, new mexico, ground cumin, salt, hot pepper, salt

Taken from www.foodnetwork.com/recipes/alfs-colorado-red-recipe.html (may not work)