The chili champ!

8 Servings

Ingredients

QuantityIngredient
CROUCH TRGS42A -- Scott
Robinson's rec
Chili Championship
PHASE 1-----
3poundsBeef
8ouncesGround pork
1tablespoonFlour
1tablespoonVegetable oil
cupOnions -- chopped
½tablespoonGranulated garlic
1canBeef stock
2cansChicken stock
8ouncesCan tomato sauce
½tablespoonGround cumin
4ouncesCan chopped green chiles
1Jalapeno pepper -- chopped
1teaspoonBlack pepper
3tablespoonsChili powder.
PHASE 2-----
4ouncesCan tomato sauce
4tablespoonsChili powder
2tablespoonsMild New Mexico chili
Powder
2tablespoonsGround cumin
1teaspoonGranulated garlic
1teaspoonTabasco
½tablespoonBrown sugar.

Directions

Straight from the International Chili Society's newsletter, here's Scott Robinson's recipe...the one that won him $25,000 and the World's Chili Championship...

Makin' It/Phase 1: Saute the meat in the vegetable oil, drain and add to a 4 quart pot. Add all the rest of the ingredients in Phase 1 and simmer covered 1½ hours.

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! FROM: MIKE ANDERSON (TRGS42A)

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File