Instructions: ONE- 3 lb well trimmed Tri-Tip;cut -into 1/4 inch, dice (flank
steak can be used)

2 tb grease; rendered from salt
pork

STEP
TWO- 1/2 lb ground beef; 22 % fat 6 oz Jimmy Dean sausage; regular
flavor
1 1/2 tb grease; rendered from salt
pork

STEP
THREE- 2 ts salt 1/2 ts ground black pepper
2 ts sweet red paprika
2 tb plus 2 tsp cumin
4 ts Mexican chile powder;
Schilling hot
1 ts oregano flakes; crushed
2 ts garlic powder (rounded tsps
of; Lawrys coarse ground
with parsley)

1/2 ts ground coriander
1 ts Chile Con Carne seasoning;
Spice Islands brand
1/8 ts ground thyme
1/2 ts cayenne pepper powder
1 tb mild California red chile
powder; Hico brand
21 1/2 oz chicken broth
14 1/2 oz canned S&W Ready Cut
Tomatoes; blended until
smooth
4 oz diced green chiles; Ortega
brand
6 tb Mexican tomato sauce; El
Pato brand in, yellow can.

1 1/2 lg onions; minced
1 lg fresh jalapeno chile; seeded and minced

STEP FOUR- 2 ts brown sugar; (heaping)

In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally. If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot.

Makes 2 quarts.

NOTES : I have used this recipe in cookoffs and taken a first and second place with it.

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