The chili champ!

Yield: 8 Servings

Measure Ingredient
\N \N CROUCH TRGS42A -- Scott
\N \N Robinson's rec
\N \N Chili Championship
\N \N PHASE 1-----
3 pounds Beef
8 ounces Ground pork
1 tablespoon Flour
1 tablespoon Vegetable oil
⅓ cup Onions -- chopped
½ tablespoon Granulated garlic
1 can Beef stock
2 cans Chicken stock
8 ounces Can tomato sauce
½ tablespoon Ground cumin
4 ounces Can chopped green chiles
1 \N Jalapeno pepper -- chopped
1 teaspoon Black pepper
3 tablespoons Chili powder.
\N \N PHASE 2-----
4 ounces Can tomato sauce
4 tablespoons Chili powder
2 tablespoons Mild New Mexico chili
\N \N Powder
2 tablespoons Ground cumin
1 teaspoon Granulated garlic
1 teaspoon Tabasco
½ tablespoon Brown sugar.

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

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