Posted: 2/26/2008 1:27:36 PM EDT
| Who knows how to make great chili? No beans... |
|
Archived from last chili thread: International Chili Society Recipes |
|
Shotgun Willie Chili Carol and Dave Hancock 1985 ICS World Champion Ingredients: 6 lbs Prime Beef, cubed or coarse ground 4 medium onions, finely diced 1 15-oz can Hunts Tomato Sauce 6 New Mexico dried pepper pods 6 Pasilla dried pepper pods 4 cups beef broth 2 tablespoons vinegar 1 teaspoon Tabasco 16 tablespoons Gebhardt Chili Powder 2 tablespoons ground cumin 1 teaspoon cayenne pepper 1 tablespoon MSG ½ teaspoon sugar 14 garlic pods, crushed- use remaining pulp 1 cup water 1½ tablespoons oregano leaves 2-3 tablespoons Wesson Oil black pepper salt to taste Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1½ cups of this paste in recipe. In the 1 cup of water, bring the 1½ tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture. Procedures: Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients, blend well. Cover and simmer 2 hours, stirring occasionally or... Winner of the 1984 Texas State Men's Chili Cookoff. Also won the 1988 Chocolate Bayou Chili Cookoff, York, PA. (Unfortunately, the CBCC has gone the way of all great ideas that are not left alone.) Ingredients: 3 pounds cubed beef 2 tablespoons paprika 1 tablespoon onion powder 1 1/2 teaspoons cayenne pepper 2 teaspoons boullion, Beef granules 1 teaspoon boullion, Chicken granules 1 8 oz. can tomato sauce 4 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoons MSG 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, MSG, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you. |
