Pools Brew Chili

Ingredients
  • 2 1/4 lbs cubed tri-tip roast (trimmed of fat)
  • 1 can Swanson® beef broth
  • 1 can Swanson® chicken broth
  • 1 can tomato sauce
  • 2 Sunsweet® Pitted Prunes
  • Crisco® shortening
  • Water (used Farmers Branch, TX)
  • First Spices
  • 1 Tbsp American paprika
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp beef granules
  • 1 tsp chicken granules
  • 1/2 tsp seasoned salt
  • 1/2 Tbsp New Mexico chili powder
  • 1/2 Tbsp New Mexico ground chili pepper
  • Second Spices
  • 3 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1 1/2 Tbsp Gebhardt® chili powder
  • 1 1/2 Tbsp Texas-style chili powder
  • 1/2 Tbsp New Mexico Hot ground chili pepper
  • 1/2 Tbsp New Mexico Light chili powder
  • Third Spices
  • 2 tsp Texas-style chili powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • Tabasco® sauce (as needed for heat)
Instructions

Brown meat in 2 Tbsp of Crisco® shortening. Place meat in colander and drain off shortening. Rinse meat with water and return meat to pot. Add broths, tomato sauce, prunes and first spices. Cook approximately 2 hours, removing prunes after the first hour. Let prunes cool, and enjoy them as an appetizer. Add water if necessary. Cook longer if meat is not tender. 30 minutes before serving, add second spices. 15 minutes before serving, add third spices. Add seasoned salt for taste. For heat, add Tabasco® to taste.