Pools Brew Red Chili

Ingredients

• 3 teaspoons beef bouillon from cube 
• 1.5 teaspoons chicken bouillon 
• 2.3 tablespoons chili powder 
• 2.3 tablespoons chili powder texas-style
• 2.3 teaspoons new mexico chili powder 
• 2.3 teaspoons new mexico chili powder light
• 3 teaspoons chili powder texas-style
• 0.3 teaspoon garlic powder 
• 0.8 teaspoon garlic powder 
• 1.5 teaspoons garlic powder 
• 2.3 teaspoons ground new mexico chile pepper 
• 2.3 teaspoons ground new mexico chile pepper hot
• 1.5 tablespoons ground cumin 
• 1.5 teaspoons ground cumin 
• 3 cups beef broth low-sodium
• 3 cups chicken broth low-sodium
• 2 teaspoons onion powder 
• 1.5 tablespoons paprika 
• 3  prune- cut to pieces pitted
• 0.5 teaspoon lawry's seasoned salt 
• 1.5 cups tomato sauce 
• 3.5 pounds tri-tip roast fat trimmed cut into 1-inch cubes (excess )
• 3 tablespoons vegetable shortening 

Equipment

• pot
• colander

Directions

1. Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes.
2. Transfer to a colander to drain, then rinse with water and return to the pot.
3. Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
4. Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.
5. Photograph by Ryan Dausch