Swick and Swick World Championship Chili Recipe

Name: Swick and Swick World Championship Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes; 1 tablespoon chili powder; 3/4 cup finely chopped onion; 5 medium cloves garlic, pressed into a paste; 1 (14 1/2-ounce) can chicken broth; 2 canned whole green chiles, seeded and finely chopped; 1 cup beef broth; 1/2 cup prepared Mexican-style tomato sauce; 1/2 cup prepared tomato sauce; 1 teaspoon hot sauce; 1/2 cup California-style chili powder; 2 1/4 tablespoons New Mexico-style chili powder; 1 1/4 tablespoons ground cumin; 1 teaspoon salt; 1/2 teaspoon arbol chili powder; 1/2 teaspoon New Mexico-style chili powder; 1/4 teaspoon monosodium glutamate; Pinch brown sugar; Pinch jalapeno powder

Servings: persons

2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium cloves garlic, pressed into a paste
1 (14 1/2-ounce) can chicken broth
2 canned whole green chiles, seeded and finely chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder

1
Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat.
2
Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned.
3
Drain the beef.
4
Transfer the beef to a large soup pot with the onion, garlic, and broth.
5
Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
6
Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
7
Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
8
Add the fourth group of ingredients and simmer 15 minutes more.
9
Divide among bowls and serve.

307

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes, 1 tablespoon chili powder, 3/4 cup finely chopped onion, and more.

Yes, Swick and Swick World Championship 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!

Swick and Swick World Championship Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions