Return to Content

Costa Mesa Chili

Costa Mesa Chili
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cans (10-1/2 ounces each) chicken broth, divided
  • 1/2 cup tomato sauce
  • 3 tablespoons pure California chili powder
  • 1 tablespoon pure New Mexico chili powder
  • 3 tablespoons Gebhardt chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon salt
  • 3 teaspoons oil (approximately), divided
  • 1 small onion, chopped
  • 5 to 7 cloves garlic, minced
  • 2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4-inch cubes or coarsely ground
  • 1/2 to 1 teaspoon Tabasco (to taste)


In a large pot, combine 1-1/2 cans of the broth, tomato sauce, chili powders, cumin, and 1 teaspoon salt. Bring to a boil, then reduce the heat to a simmer.

Meanwhile, in a large skillet, heat 1 teaspoon of the oil and saute the onion and garlic over low heat until tender. Add to the sauce. In the same skillet, adding oil as needed, saute the meat, one-third at a time, until no longer pink. Add to the sauce. Bring to a boil, reduce the heat, and simmer for 2-1/2 hours, adding more chicken broth as needed. Thirty minutes before serving, add the Tabasco and salt to taste.

Additional Notes:

You may substitute 7 tablespoons good-quality chili powder in place of the three specific types mentioned.
Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111