Margot knudson's $25,000 chili

Yield: 8 Servings

Measure Ingredient
2 mediums Onions, finely chopped
1 medium Green chili pepper, minced
2 mediums Garlic cloves
¼ teaspoon Cayenne pepper
½ ounce Regular dark chili powder
½ ounce Cumin
5 ounces Tomato sauce
3 ounces Bulk pork sausage
3 pounds Prime beef, coarsely ground
½ teaspoon Coriander, ground
1 cup Beef broth, canned
½ cup Oregano tea, see directions
2 tablespoons Kidney suet/lard
2 ounces Gebhardt's Chili Powder
White pepper, to taste
Red pepper sauce, to taste
Cayenne pepper, to taste

To make the Oregano Tea:

Let 1 Tablespoon dried oregano leaves steep in ½ cup hot water for 30 minutes, then strain out leaves and discard. Use the liquid that remains.

To make the chili:

Saute' onions and garlic in suet about 3 minutes. Add Gebhardt's and Regular dark chili powder. Mix well. Brown beef in separate pan a pound at a time, adding White Pepper to taste while browning. Add to onions and spices; use a little beef broth to keep from sticking.

Saute' sausage and minced Green Chili Pepper about 2 minutes. Add to pot with meat and onions and cook about 15 minutes. Add New Mexico Chili Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well.

Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.

NOTES : The 66-year-old Mrs. Knudson was the fifth woman to win the world title. It took her five years to perfect her winning recipe, which was handed down from her father, a restaurant chef. "It has a little bite to it, but that's what makes it good," she said, in winning the $25,000 top prize at the 21st annual World Championship Chili Cook-off at Tropico Gold Mine, Rosamond, California.

Recipe by: Dallas Morning News

Posted to MC-Recipe Digest V1 #492 by Frank Cavalier <fcaval@...> on Mar 02, 1997.

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