Scott robinson's $25~000.00 world chili champ

Yield: 6 Servings

Measure Ingredient
3 pounds Beef
½ pounds Ground pork
1 tablespoon Flour
1 tablespoon Vegetable oil
⅓ cup Chopped onions
½ tablespoon Granulated garlic
1 can Beef stock
2 cans Chicken stock
8 ounces Can tomato sauce
½ tablespoon Ground cumin
1 can 4 oz chopped green chilies
1 Chopped jalapeno pepper
1 teaspoon Black pepper
3 tablespoons Chili powder
1½ cup Cook
4 ounces Can tomato sauce
4 tablespoons Chili powder
2 tablespoons Mild New Mexico chili powder
2 tablespoons Ground cumin
1 teaspoon Granulated garlic
1 teaspoon Tabasco
½ tablespoon Brown sugar
¾ cup Cook

INGREDIENTS/PHASE 1

INGREDIENTS/PHASE 2

Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4 quart pot. Add all the rest of the Phase 1 ingredients and simmer, covered for 1½ hours. NOTE: Meat should be cut into ½" cubes.

Makin' It/Phase 2: Uncover, add the ingredients from Phase 2 and simmer, uncovered for 45 minutes. Please notice that there are no beans involved in Scott's recipe. Per ICS rules, the use of beans or any other filler in competition chili is prohibited. But if ya gotta have'em, add 3 or 4 cans of drained pintos just at the end, in time to warm'em up before serving. But try it without the beans first so you can taste a $25,000 bowl of red.

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