Swick and Swick World Championship Chili

• 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

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

vegetable oil, sirloin, chili powder, onion, garlic, chicken broth, green chiles, beef broth, tomato sauce, tomato sauce, hot sauce, californiastyle chili powder, new mexico, ground cumin, salt, arbol chili powder, new mexico, monosodium glutamate, brown sugar, jalapeno powder

Taken from www.foodnetwork.com/recipes/swick-and-swick-world-championship-chili-recipe.html (may not work)