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Categories:
water onions beef tri- tomatoes tomatoes paprika chili powder sugar salt garlic cumin marjoram cayenne pepper cornmeal
Viewed: 48 - Published at: 6 years agoIngredients
- 3 quarts water
- 6 onions, chopped
- 9 pounds beef tri-tip sirloin, cut into 3/4-inch pieces
- 2 (14.5 ounce) cans diced tomatoes
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL(R))
- 6 tablespoons paprika
- 3 tablespoons chili powder
- 3 tablespoons sugar
- 3 tablespoons seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon dried marjoram
- 1 tablespoon cayenne pepper
- 1/2 cup cornmeal, or as needed
Method
- Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
- Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
- Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot; bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
- Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved; continue to cook at a simmer for 1 hour more.
- Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.
