Pools Brew Red Chili Recipe

Name: Pools Brew Red Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable shortening; 3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes; 3 cups low-sodium beef broth; 3 cups low-sodium chicken broth; 1 1/2 cups tomato sauce; 3 pitted prunes; Tabasco sauce (optional); 1 1/2 tablespoons paprika; 2 teaspoons onion powder; 1 1/2 teaspoons garlic powder; 3 teaspoons beef bouillon; 1 1/2 teaspoons chicken bouillon; 1/2 teaspoon seasoned salt; 2 1/4 teaspoons New Mexico chili powder; 2 1/4 teaspoons ground New Mexico chile pepper; 1 1/2 tablespoons ground cumin; 3/4 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 2 1/4 tablespoons chili powder; 2 1/4 tablespoons Texas-style chili powder; 2 1/4 teaspoons ground New Mexico hot chile pepper; 2 1/4 teaspoons New Mexico light chili powder; 3 teaspoons Texas-style chili powder; 1 1/2 teaspoons ground cumin; Heaping 1/4 teaspoon garlic powder

Servings: persons

3 tablespoons vegetable shortening
3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
1 1/2 cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
1 1/2 tablespoons paprika
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons beef bouillon
1 1/2 teaspoons chicken bouillon
1/2 teaspoon seasoned salt
2 1/4 teaspoons New Mexico chili powder
2 1/4 teaspoons ground New Mexico chile pepper
1 1/2 tablespoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 1/4 tablespoons chili powder
2 1/4 tablespoons Texas-style chili powder
2 1/4 teaspoons ground New Mexico hot chile pepper
2 1/4 teaspoons New Mexico light chili powder
3 teaspoons Texas-style chili powder
1 1/2 teaspoons ground cumin
Heaping 1/4 teaspoon garlic powder

1
Melt the shortening in a large wide pot over medium heat.
2
Working in batches, add the beef and cook until browned on all sides, about 5 minutes.
3
Transfer to a colander to drain, then rinse with water and return to the pot.
4
Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot.
5
Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
6
Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes.
7
Season with salt and add Tabasco sauce to taste.
8
Photograph by Ryan Dausch

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 tablespoons vegetable shortening, 3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes, 3 cups low-sodium beef broth, 3 cups low-sodium chicken broth, and more.

Yes, Pools Brew Red Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pools Brew Red Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions