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Old 10-22-2008, 02:23 AM   #61
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Default Re: Chili: Beans or not?

Bean!

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Old 10-22-2008, 06:52 PM   #62
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Default Re: Chili: Beans or not?

Where did I leave off at.... Oh yeah, 1969. As it turns out, this is one of the 2 or 3 that are multiple winners

1969 & 1971 Wold Champion Chili Recipe

Winner - C.V. Wood's World's Championship Chili

Ingredients:

1 3-pound stewing chicken, cut into pieces
1 quarts water
OR 10-ounce cans chicken broth s
pound beef suet
OR cup Wesson oil
4 lbs flank steak
5 lbs thin, center-cut pork shops
6 long green chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP ground cumin
TSP MSG (optional)
3 TSP pepper
4 TSP salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4 15-ounce cans Hunts Tomatoes
cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into inch pieces
2 green peppers, cut into 3/8 inch pieces
1 pound Jack cheese, grated
1 lime -- Dash of Tabasco sauce


Instructions:

Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into inch cubes.

Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth.

Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time.

Add the pork to the broth mixture, cook slowly 30 minutes.

Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15-20 minutes

Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts.

Last edited by Ron1YY; 10-22-2008 at 06:55 PM.
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Old 10-22-2008, 06:59 PM   #63
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Default Re: Chili: Beans or not?

1970 World Champion Chili Recipe

Interestingly, There are only 2 people that actually marketed their recipe and you can not get the exact recipes, You can go to the market and buy their packaged chili recipe.

This is one of them.

2 Alarm Chili

Ingredients:

2 pounds meat coarsely ground or diced
8 ounce can tomato sauce
2 cups water
1 package of 2 Alarm Chili Ingredients*
Salt

Instructions:

Sear the meat until it becomes gray. Add tomato sauce and water. Add all the ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve.

For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper.

*2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages and distributes the mix.
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Old 10-23-2008, 08:36 AM   #64
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Default Re: Chili: Beans or not?

If it aint got beans it aint chili.
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