SMOKIN RAYS CHILI

Yield approx. 2 qts

3# CUBED TRI-TIP (TRIMMED OF FAT)
2# ITALIAN SAUSAGE (MILD)
2tbsp BACON GREASE ( OR OIL)
1ea VADAILLA ONIONS (DICED)
2ea GREEN PEPPERS (DICED)
2ea ROASTED RED PEPPERS (DICED)
1ea ROASTED JALEPENO PEPPER (MINCED)
7oz BEEF BROTH
7oz CHICKEN BROTH
8oz CAN PLUM TOMATO (SAN MARIZANO) WATER
1ST SPICES
½ tbsp SMOKED PAPRIKA
3/4 tsp GRANULATED ONION
½ tsp GRANULATED GARLIC
1tsp CHILI POWDER
2ND SPICES
2tsp GROUND CUMIN
2tsp UNSWEETEN COCOA POWDER
½tsp GRANULATED GARLIC
2 TBSP CHILI POWDER
3RD SPICES
4TBSP SPICE COACH CAJUN BLEND

1. BROWN MEATS IN LARD AND STRAIN . SWEAT ONIONS IN A LITTLE OF THE
SAME LARD. ADD MEATS, PEPPERS, BROTHS, TOMATOES AND 1ST SPICES.
A BOIL AND THEN SIMMER 1 HOUR, ADD WATER IF NECESSARY.
2. ADD 2ND SPICES AND COOK FOR 30 MIN
3. 15 MINUTES BEFORE SERVING, ADD 3RD SPICES.