Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.