1 Kg. tri-tip beef or sirloin tip, cut in small pieces or ground coarse
2 tsps. cooking oil
1 small yellow onion
1 14 1/2 ounce can beef broth
3 1/2 Tbsp. ground cumin
1/2 tsp. oregano
6 cloves garlic, finely chopped
3 Tsbp. Gebhardt chili powder
1 Tsbp. New Mexico mild chili powder
5-6 Tsbp. of California chili powder
1 8 ounce can tomato sauce
1 dried New Mexico chili pepper, boiled and pureed
3 dried California chili peppers
1 14 1/2 ounce can chicken broth
1 tsp. of Tabasco pepper sauce
1 tsp. of brown sugar
1 lime
Dash of MSG
Salt to taste

1. Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1 Tsbp. cumin and 1/2 tsp. oregano.

2. Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.

3. Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.

4. Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat,stirring occasionally.

5. Turn up heat to light boil and add Tabasco pepper sauce, salt to taste,brown sugar and juice of lime. Simmer on medium heat.