Warning Shot Chili

Preparation prior to cooking: Place onion, garlic, and 2 minced green chilies in a blender with a small amount of chicken broth. Puree, then pour into a chili pot.

Pour Mexican tomato sauce in pot with pork tenderloin. Add 1 can of chicken broth to blender and the entire set-up, reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.

Hour 1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees F.

Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink. Strain, reserving juices, and set aside.

Saute the Jimmy Dean hot sausage. Place sausage in a bouquet garni bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.

Hour 2: Add half of remaining broth/set-up mixture into chili pot. Add 2 minced green chilies. Add broth as necessary.

Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. Half an hour after Hour 2, add sauteed meat to chili pot. Add broth as necessary.

Hour 3: Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency.

A half an hour into cooking time (30 minutes before conclusion of cooking), add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.

Recipe Source: 2002 ICS Winner