3

pounds tri-tip cut beef, cubed or coarsely ground

3

ounces sausage

2

Tablespoons kidney suet or Wesson oil

1/2

ounce salt

2

ounce Gebhardt chili powder

1/2

ounce cumin

5-7

cloves garlic

2

medium onions, finely chopped

1/2

teaspoon coriander (optional)

4

ounces Hunt’s tomato sauce

1/2

pint beef broth, add water if necessary

1

medium Ortega pepper, minced

1/4

teaspoon cayenne pepper

oregano tea

white pepper to taste

dash of Tabasco

* oregano tea= 1 Tablespoon oregano leaves in 1/2 cup hot water, let steep.

Sauté onions and garlic in suet about 3 minutes. Add Gebhardt chile powder, mix well. Brown beef one pound at a time in a separate pan. Pepper while browning. Add onions and spices. Add a little beef broth to keep from sticking.

Sauté sausage and Ortega pepper together (about 2 minutes). Add to pot and cook about 15 minutes. Add remaining spices, Hunt’s tomato sauce and water or broth, mix well. Cook about 30 minutes. Add oregano tea. Cook about 2 hours or until meat is tender, stirring occasionally. Last 20 to 30 minutes add salt and cayenne pepper if needed. Serves 6 to 8.