[quote=Todd;1808553]Hi All,

I mean real chili, not the stuff with beans in it (can't
eat beans anyway).
What next? How would you guys make up a pot of chili?[quote]

Form your ground beef into meat balls weighing about 1/3 lb each and brown in a little oil. Break up the meat as it browns. This will give nice hunks of meat instead of birdshot. Drain the grease and follow the recipe below. Forget about the efforts to thicken the stuff up. Reduce it to the consistency you want by cracking the lid. Add the broth only enough to cover the meat. Do not rely on the measurements given.

<quote> Chili

Dago Reds Wop 'n Good Chili
World Champion 2004

Source: Kathy Hipskind
Submitted By: ICS | International Chili Society
Ingredients:
See Instructions Below
Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1� tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt�s)

@ 1 � hrs Add:
2 tbs chili powder (Gebhardt�s)
5 tsp cumin
� tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 � tsp tabasco sauce
� tsp red jalapeno powder
1 tbs chili powder (Gebhardt�s)
Salt to taste

@ 2 � hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
� tsp red jalapeno powder
� tsp cumin
Salt to taste