2½ lbs Tri-Tip Bison
Swanson Beef Broth
14½ oz Swanson Chicken Broth
14½ oz Tomato Sauce
4 oz Green Chilies
2 oz Suet
1 Spice Pack #1= 3T Ray's Brand Chili Seasoning, 1T New Mexican Hot Red Chili Powder, 1t Ray's brand Granulated Onion Powder, ½ t Garlic Powder, 2 Garlic Cloves, ½ t Cayenne
1 Spice Pack #2= 4T Ray's Brand Chili Seasoning, 1T Ray's Brand Cumin, ½ t Garlic Powder, 2 Garlic Cloves, 2t Ray's Granulated Onion, ½ t Sat, ¼ t Cayenne
1 Spice Pack #3= 1T Ray's Red Powder, 1T Cumin

Put Broths and tomato sauces in pot and start to heat.
At same time brown tri-tip in skillet at high heat. When browned drain off liquid and and place in pot.
Dice green chilies-removing seeds first and add to pot.
When mixture starts to boil slowly add spice package #1.
cook on low heat for another hour.
Add Spice Package #2.
10 minutes before turn-in-add Spice Package #3. Taste and adjust as needed.

NOTES:
After blending spices regrind in coffee mill or grinder. Always add spices in slowly and smoothly.