Title: $25,000 World Chili Champ
Categories: Chili Ethnic
Yield: 6 Servings
| INGREDIENTS/PHASE 1 |
| 3 | lb | Beef |
| 1/2 | lb | Ground pork |
| 1 | tb | Flour |
| 1 | tb | Vegetable oil |
| 1/3 | c | Chopped onions |
| 1/2 | tb | Granulated garlic |
| 1 | cn | Beef stock |
| 2 | cn | Chicken stock |
| 8 | oz | Can tomato sauce |
| 1/2 | tb | Ground cumin |
| 1 | cn | 4 oz chopped green chilies |
| 1 | | Chopped jalapeno pepper |
| 1 | ts | Black pepper |
| 3 | tb | Chili powder |
| 1 1/2 | c | Cook |
| INGREDIENTS/PHASE 2 |
| 4 | oz | Can tomato sauce |
| 4 | tb | Chili powder |
| 2 | tb | Mild new mexico chili powder |
| 2 | tb | Ground cumin |
| 1 | ts | Granulated garlic |
| 1 | ts | Tabasco |
| 1/2 | tb | Brown sugar |
| 3/4 | c | Cook |
Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4 quart pot.
Add all the rest of the Phase 1 ingredients and simmer, covered for 1 1/2
hours. NOTE: Meat should be cut into 1/2" cubes. Makin' It/Phase 2:
Uncover, add the ingredients from Phase 2 and simmer, uncovered for 45
minutes. Please notice that there are no beans involved in Scott's recipe.
Per ICS rules, the use of beans or any other filler in competition chili is
prohibited. But if ya gotta have'em, add 3 or 4 cans of drained pintos just
at the end, in time to warm'em up before serving. But try it without the
beans first so you can taste a $25,000 bowl of red.