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

1984



Bottom Of The Barrel Gang Ram Tough Chili




Ingredients:
2 lbs beef chili grind
1 8-oz can Hunts Tomato Sauce
1 onion finely chopped
1 teaspoon garlic powder
¼ cup Gebhardt Chili Powder
1 teaspoon oregano
1½ teaspoon salt
2 teaspoons ground cumin
¼ teaspoon Tabasco Sauce
½ teaspoon cayenne pepper
½ can beer
1 tablespoon Wesson Oil

Instructions:
Sear meat in covered 2 quart pan with Wesson Oil. Add tomato sauce, onion and garlic powder, cover and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and stir, simmer for one hour. Add water if necessary. Serve with side dishes of pinto beans, chopped onions and grated cheddar cheese for garnishes. ENJOY!

1985

Shotgun Willie Chili




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

Instructions:
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.

1986



Sespe Creek Chili




Ingredients:
2½ lbs Sirloin cut into 3/8" cubes
2 tablespoons Wesson Oil
5 cloves garlic crushed into paste
1½ teaspoons seasoned salt
½ 8-oz can Hunts Tomato Sauce
½ 10½-oz can beef broth
1 10½-oz can chicken broth
8 tablespoons Gebhardt Chili Powder
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons hot New Mexico Chili Powder (depending on heat desired)
2 boiling onions, chopped
½ cup chopped yellow onions
½ teaspoon mole (optional)
1/8 teaspoon coriander powder
½ tablespoon MSG
1 teaspoon Tabasco Pepper Sauce

Instructions:
Brown meat 1 pound at a time in oil. Drain and put in chili pot with chopped onions, beef broth, chicken broth, chili powder, oregano, cumin and chopped boiling onions. Mix well and simmer for 2 hours then add crushed garlic, seasoned salt, tomato sauce, New Mexico Chili Powder, mole, coriander and MSG. Cook 20 minutes then add Tabasco Pepper Sauce and use beef broth to thin. Salt to taste.

1987



Margo's Chili




Ingredients:
3 lbs cubed (or coarsely ground) tri tip cut beef
3 oz sausage
2 tbsp kidney suet or Wesson Oil
½ oz salt
2 oz Gebhardt Chili Powder
½ oz chile powder
½ tsp Hot New Mexico Chili Powder
½ oz cumin
oregano tea*
white pepper to taste
5 to 7 cloves garlic
2 med onions, chopped fine
½ tsp corriander (optional)
4 to 6 oz Hunts Tomato Sauce
½ pt beef broth, add water if necessary
1 med ortega pepper (minced)
¼ tsp cayenne pepper
dash of Tabasco
*oregano tea= 1 tbsp oregano leaves in ½ cup hot water, let steep.

Instructions:
Saute onions and garlic in suet about 3 minutes. Add Gebhardts and chile powder, mix well. Brown beef in separate pan a pound at a time, pepper while browning, add onions and spices, use a little beef broth to keep from sticking. Saute sausage and ortega pepper together (about 2 minutes). Add to pot and cook about 15 minutes. Add remaining spices, Hunts tomato sauce, water or broth, mix well. Cook about 30 minutes. Add oregano tea. Cook about 2 hours or until meat is tender, stirring occasionally. Last 20 to 30 minutes add salt and cayenne pepper if needed.

1988


7/8's CHILI



Ingredients:
3lbs top sirlon, cut into ¼" squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
¼ tsp garlic powder
¼ tsp meat tenderizer
2 13-½ oz cans chicken broth
6 oz beef broth
8 oz Hunts Tomato Sauce
½ med yellow onion (finely chopped)
½ med white onion (finely chopped)
3-5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
¼ tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
½ tsp oregano
¼ tsp cayenne pepper

Instructions:
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, ¼ tsp garlic salt, ¼ tsp garlic powder and ¼ tsp meat tenderizer. Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunts Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardts Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, ½ tsp salt, ¼ tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 1½ hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: ½ tsp oregano, ¼ tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, ½ tsp salt, 1 tbsp cumin and ½ tsp garlic salt. Cook 1 to 1½ hours more, keep your eye on the pot from time to time. Salt to taste.

1989



Tarantula Jacks Thundering Herd Buffalo Tail Chili




Ingredients:
3 lbs cubed beef
2 medium Walla Walla Sweet Onions (chopped fine)
3 large cloves garlic (finely minced)
2 10-oz cans of chicken broth
2 12-oz cans Hunts Tomato Sauce
7 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
¼ teaspoon Tabasco Pepper Sauce

Instructions:
Saute beef in skillet. Put beef into your favorite chili pot and simmer with onions and garlic broth for one and a half hours. Keep your hands off and leave the lid on!
Add the Hunts Tomato Sauce, Gebhardt Chili Powder and the ground cumin. Stir.

Fifteen minutes before eatin time, take off the lid and enjoy the aroma of the greatest chili ever to slide into a melmac bowl! Add the Tabasco. Put the lid back on and simmer for another 15 minutes. Add salt to taste.

Its now ready to serve. Give out the Pepto Bismol samples to all small children and women who wish to eat your chili. Give your empty chili pot to the chili groupies and suggest they use new Dawn Detergent to clean it up. (Its the Official Grease Cutter of the International Chili Society) Comb your hair, straighten your hat and practice being modest before you receive applause OR the Championship Trophy if you are competing in a sanctioned ICS Cookoff. Serve with a cold Budweiser. This will serve 6-8 hungry Varmints.

And that's the 80's!!!!!!!!

More tomorrow!!!!