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

Instructions

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