Dave "The Cooker's" Chili
This chili has great flavor with medium heat. It's best when made the day before, refrigerated overnight, and then reheated over medium heat until it begins to simmer again.
Recipe Summary test
Chuck roast or steaks can be substituted for the top sirloin.
After the chili has simmered for about an hour you can thicken with cornstarch mixed in cold water (2 tablespoons cornstarch in 1/4 cup water, or more if necessary).
You can use about 10 dried chili peppers, stemmed, seeded, boiled for 20 minutes, blended, and strained along with the chili powder if desired for richer chili flavor.
The Tajin(R) seasoning is an important ingredient for this recipe, it can be found in many Mexican grocery stores.