Haught Dawg Chili

Chris found this recipe while poking around on the world wide web.  I need to credit it to a gentleman named Mark Haught.  Love the clever name and love the clever hubby who sends it to me to add to the blog; it's one long recipe; looks yummy though and spicy.  I wonder if the Poot is going to have all of the different chili powder and peppers we need.

Step 1
3 tbsp. California chili powder
3 tbsp. New Mexico chili powder
1 tbsp. Ancho chili powder
1 C. hot water
1 C. hot beef broth
2 serrano chilies, minced with seeds
4 garlic cloves, minced
1 medium sweet onion, minced

Combine all step 1 ingredients in a blender and blend until smooth.  Pour into a large pot and put pot over low heat while you proceed with step 2.

Step 2
3 tbsp. olive oil
4lbs. trimmed tri tip beef, cubed into 1/4 inch cubes
1/2lb. hot breakfast sausage shaped into a patty

Heat olive oil in a large skillet.  Add beef to skillet and cook until gray, not brown.  Drain and rinse the beef, and add it to the chili pot.  Allow the chili to come to a slow simmer, and add the breakfast sausage.  Simmer very slowly for 1 1/2 hours.

Step 3
1/2 C. hot beef broth
1 tbsp. California chili powder
1 tbsp. New Mexico chili powder
1 tbsp. cayenne chili powder
3 tbsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1 C. tomato sauce

Combine all step 3 ingredients in a blender and blend until smooth.  Remove the breakfast sausage from the chili pot and add the step 3 ingredients to the chili pot.

Allow the chili to return to a very slow simmer and simmer uncovered for approximately 1 hour.  The cooking time will vary depending on outdoor temperatures and altitude.  The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency.  You may need to add water.

Step 4
1 tbsp. salt
1 tsp. cumin
1/2 tsp. cayenne chili powder
1/2 tsp. Ancho chili powder
1/2 tsp.garlic powder
1/2 tsp. onion powder

Add step 4 ingredients 1/2 hour before serving.