Cooley's Cool Chili

Fry in two batches until gray; set aside:

2 + 2 tblsp. oil
4 lbs. tri-tip steak, cut into 1/4" cubes

Combine the following and simmer one hour without meat:

1 medium white onion, finely chopped
3 ortega chili peppers (canned)
9 tblsp. California chili powder
5 tblsp. New Mexico chili powder
1 tblsp. New Mexico HOT chili powder
5 tblsp. cumin
1/2 tblsp. MSG
1/2 tsp. cayenne
1/2 tblsp. brown sugar
1 whole garlic, pureed
1 can chicken broth
1/2 can tomato sauce (El Pato)

Add meat and the following; simmer at 190F for one hour:

1 can chicken broth
1/2 tblsp. garlic powder

Add the following kicker to taste; simmer another 2 1/2 hours:

1 tblsp. California chili powder
1 tsp. cumin
1/2 tsp. garlic powder
salt to taste

Add as needed and/or to taste:

1/2 tsp. habanero chili powder
couple shakes of Tapatio hot sauce
additional can(s) of chicken broth
salt

From the kitchen (wagon) of my uncle, World Chili Cookoff Champion, Ed Cooley.