Instructions: Heat a large pot or Dutch oven until a drop of water quickly sizzles away.

Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes and cook until water from meat is almost evaporated. With a slotted spoon, remove meat to a bowl. Repeat process with remaining meat, one-third at a time.

Remove pot from heat and pour off excess fat and water. Then return all meat to the pot.

In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili powder, cumin, and oregano; grind to blend. In a blender, combine onion, garlic, chicken stock, and beef stock and puree.

Reheat the pot, adding contents from blender, and bring to a low boil.

Reduce to a simmer and cook for 45 minutes. Add spices from mortar and simmer, covered, for 2 hours.
*see tip. Remove cover. At this point, stir once or twice, scraping the sides of the pot. Add Tabasco, salt substitute, cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if not hot enough, add a drop or 2 more of salsa habanero. Serve

"hot from the pot."

Servings: 8

* TIP: Do not stir the the pot: if you stir chili too much, the meat becomes tough and you lose some of the spice flavors.

*RC cola is good. Do not use diet sodas with artificial sweeteners that are not intended for prolonged cooking.

NOTES : this one comes in at 31% cff - but its never eaten along - rice or tortillas will make this an acceptable meal.

Also note that the n/a includes the fat that the recipe calls for draining off.

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