World Champion Chili Recipes.....ALL of them

1969 & 1971


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




Ingredients:
1 3-pound stewing chicken, cut into pieces
1 ½ quarts water
OR 10-ounce cans chicken broth s
½ pound beef suet
OR ½ 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
½ 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
¼ cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into ½ 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 ¼ 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 ¼ 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.

This is one of 2 that were marketed

1970


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.

1972


Howard Winsor World Champion Chili




Ingredients:
1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
½ cup water
2 lbs lean beef, cut into ¼ inch cubes
1 lb pork, cut into ¼ inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalapeño peppers
1 can, No 2 tomatoes, whole, chopped in blender (14¼-oz)
1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
4 large bay leaves
1 TBS oregano
1 TBS salt
1 TSP cumin powder

Instructions:
Chop onion, garlic and water in blender. Cook until soft. Add meat; cook until it loses red color. Add green chilies and jalapeño peppers to the blender and puree to make a chile pulp. Add 1 cup chile pulp and tomatoes to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use covered pot; you might have to remove lid past part of cooking time if too thin. Total cooking time, approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili.

This is the other that was marketed

1973 & 1975


Chilli Man Chilli




Ingredients:
1 pound ground beef
1-1¼ ounce envelope Chilli Man Chilli Mix*
8 ounce can Hunts tomato sauce
1 dash Tabasco sauce

Instructions:
Brown ground beef in heavy skillet. Stir in contents of hili mix and add tomato sauce. Simmer for 1 hour and add Tabasco.

*Joe DeFrates originally developed the Chilli Man Mix (the Illinois spelling of Chili) and sold it, packaged, under that name from the 1950s until he sold the recipe to the Milnot Co. of Litchfield, IL, in the 1970s. It is available today in most midwestern states under the original name. The actual ingredients of the chili mix are not available.

holy crap batman!

Originally Posted by Hardcz

holy crap batman!

And I'm still in the 70's!!!!

1976


Rudy Valdez World Champion Chili




Ingredients:
1 pound pork shoulder, chopped into 3/8 inch pieces
1 pound beef flank steak, chopped very finely but not ground
1 teaspoon cumin, divided into two portions
1 ripe tomato, chopped
1 clove garlic, minced
1 medium white onion
6 6-inch long stalks celery, chopped
1 8 ounce can Ortega green chili salsa
1 8 ounce can Ortega green chile peppers, diced
1 teaspoon oregano
1 teaspoon Tabasco sauce
1 tablespoon hot New Mexico chili powder
1 tablespoon medium New Mexico chili powder
1 heaping tablespoon mild New Mexico chili powder
water
salt to taste

Instructions:
Cook pork and beef in separate pans for 20 minutes. Add ½ teaspoon cumin to each skillet.
In a 6 quart sauce pan, combine tomato, garlic, onion, celantro, chili salsa, green chilies, oregano and Tabasco sauce. Make a paste, adding a small amount of water, with the three grades of chili powder and add it to the vegetable mixture in the saucepan. Cook this mixture 20 minutes.

Drain the juice from the meat, except 4 tablespoons and add the meat to the vegetable mixture. Cook about 1½ hours or until the meat is tender. Just prior to serving, add salt to taste.

Semper Fi!

1974


Allegani Janis Chili




Ingredients:
4 pounds stew meat, ground once
3 onions, chopped
2 tablespoons oil
salt and pepper to taste
2 heaping teaspoons cumin seeds
6 cloves garlic, mashed
1 can Hunts tomatoes
1 teaspoon sugar
½ can Beer
2 packs chili powder
3 teaspoons mole paste (available in stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeño peppers, chopped
½ cup masa flour (available in stores stocking mexican groceries)

Instructions:
Brown meat and onions in oil. Season with salt and pepper. Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water. Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder. Add to stew along with mole paste, Tabasco sauce, salt and water and jalapeño peppers.

Cook for 2½ hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it. Stir the stew rapidly while adding the paste to keep it from getting lumpy. Cook ½ hour more.