Pools Brew Chili recipe from Sunsweet®
Delicious Pools Brew Chili and other great recipes from Sunsweet®
2 1/4 lbs cubed tri-tip roast (trimmed of fat) 1 can Swanson® beef broth 1 can Swanson® chicken broth 1 can tomato sauce 2 Sunsweet® Pitted Prunes Crisco® shortening Water (used Farmers Branch, TX) First Spices 1 Tbsp American paprika 1 1/2 tsp onion powder 1 tsp garlic powder 2 tsp beef granules 1 tsp chicken granules 1/2 tsp seasoned salt 1/2 Tbsp New Mexico chili powder 1/2 Tbsp New Mexico ground chili pepper Second Spices 3 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp seasoned salt 1 1/2 Tbsp Gebhardt® chili powder 1 1/2 Tbsp Texas-style chili powder 1/2 Tbsp New Mexico Hot ground chili pepper 1/2 Tbsp New Mexico Light chili powder Third Spices 2 tsp Texas-style chili powder 1 tsp ground cumin 1/4 tsp garlic powder Tabasco® sauce (as needed for heat)

Cooking Time: 3 hours
Brown meat in 2 Tbsp of Crisco® shortening. Place meat in colander and drain off shortening. Rinse meat with water and return meat to pot. Add broths, tomato sauce, prunes and first spices. Cook approximately 2 hours, removing prunes after the first hour. Let prunes cool, and enjoy them as an appetizer. Add water if necessary. Cook longer if meat is not tender. 30 minutes before serving, add second spices. 15 minutes before serving, add third spices. Add seasoned salt for taste. For heat, add Tabasco® to taste.

Nutritional Information
  • Total Servings 8
  • Serving Size 1/8
  • Calories per serving 328
  • Fat 18g
  • Cholesterol 84mg
  • Sodium 609mg
  • Carbohydrates 9g
  • Fiber 0.5g
  • Sugar 3g
  • Protein 35g
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Flat Iron Steak
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Products Used in This Recipe
D'Noir™ Prunes
Pitted Prunes
Pitted Prunes