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

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.

1977


Jay's Chili




Ingredients:
1 tablespoon cooking oil
3 medium onions, finely chopped
2 bell peppers, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
8 pounds coarse ground round steak (lean chili grind)
2 No. 2 cans Hunts tomato sauce
2 No. 2 cans Hunts stewed tomatoes
2 No. 2 cans water
1 6 ounce can Hunts tomato paste
1 4 ounce can chile salsa
1 3 inch green canned hot pepper, finely chopped (only one chile from the can)
2 3 ounce bottles Gebhardt chile powder
1 4 ounce can green diced chile
dash of oregano
salt to taste (approximately 3 tablespoons)
pepper (course ground) to taste
garlic salt to taste

Instructions:
Put oil in a 10-12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat gradually, stirring until the redness disappears. Add the remaining ingredients, stirring after each addition.
Lower heat and simmer 2½-3 hours. Stir frequently to prevent scorching.

1978


Nevada Annie's Champion Chili




Ingredients:
3 medium onions
2 medium green peppers
2 large stalks celery
2 small cloves garlic
½ (or more) small fresh Jalapeño pepper, diced
8 pounds lean chuck, coarsely ground
1 7 oz can diced green chilies
2 14½-oz cans Hunts stewed tomatoes
1 15-oz can Hunts tomato sauce
1 6-oz can Hunts tomato paste
2 3-oz bottles Gebhardt chili powder
2 tablespoons cumin
Tabasco sauce to taste
1 12-oz can Budweiser beer, divided into two portions
1 12-ox bottle mineral water
2 or 3 bay leaves
garlic salt to taste
salt and pepper to taste

Instructions:
Dice and sauté the first five ingredients. Add the meat and brown it. Add the remaining ingredients, including ½ can beer (drink the remainder, says Annie). Add water just to cover the top of the mixture. Cook about three hours on low heat, stirring often.

1979


Reno Red




Ingredients:
3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in ½ cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
½ of a 14½-oz can Hunts Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Instructions:
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.

[Genetic Defect]

this could get crazy

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.