$25,000 Chili
$20,000 Prize-Winning Chili
1981 Winning Recipe Chili
Dallas Chili
San Antonio Chili
World Championship Chili

> From: "GreenJello" >
> I'm sure this isn't the first time y'all have gotten a request like
> this, but they're having a chili cook-off at work...<snip>


* Exported from MasterCook *

$25,000 Chili

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Chili Main dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium Onions -- diced
2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
6 ounces Chili powder
Tabasco sauce to taste
12 ounces Beer
12 ounces Mineral water -- bottled
3 Bay leaves -- or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything
else, including 1/2 can beer.(Drink the remainder). Add water JUST TO
COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves.
Couple of notes: Better the 2nd day, if you can wait that long. Also,
those I substitute pure New Mexico ground red chili. Whatever you use make
sure it's pure chili powder, no additional seasonings added.


* Exported from MasterCook *

$20,000 Prize-Winning Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Lean ground chuck
1 pound Lean ground pork
1 cup Finely chopped onion
4 Garlic cloves -- finely chopped.
1 can Budweiser beer (12 oz.)
8 ounces Hunt's tomato sauce
1 cup Water
3 tablespoons Chili powder
2 tablespoons Ground cumin
2 tablespoons Wyler's beef-flavor instant -- bouillon (or 6
cubes
2 teaspoons Oregano leaves
2 teaspoons Paprika
2 teaspoons Sugar
1 teaspoon Unsweetened cocoa
1/2 teaspoon Ground coriander
1/2 teaspoon Louisiana hot sauce -- to taste
1 teaspoon Flour
1 teaspoon Cornmeal
1 tablespoon Warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove
meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion,
garlic; cook and stir until tender. Add meat and remaining ingredients
except flour, cornmeal and warm water. Mix well. Bring to boil; reduce
heat
and simmer covered 2 hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer.
Serve hot. Makes 2 quarts.


* Exported from MasterCook *

1981 Winning Recipe Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Ethnic
Main dish Mexican


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Beef brisket -- 1" cubes
1 pound Lean pork -- ground
Large onion -- chopped fine
2 tablespoons Wesson oil
Garlic cloves -- minced
2 tablespoons Diced green chilies
8 ounces Tomato sauce
Salt and pepper to taste
Beef bouillon cube
12 ounces Budweiser beer
1 1/4 cups Water
6 tablespoons Chili powder
2 1/2 tablespoons Ground cumin
1/8 teaspoon Dry mustard
1/8 teaspoon Brown sugar
Oregano -- pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot
Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients.
Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili
is thick and bubbly. Stir occasionally.




* Exported from MasterCook *

Dallas Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Beef brisket -- coarse grind
4 tablespoons Red chili,hot -- ground
1 tablespoon Red chili,mild -- ground
1/2 tablespoon Chile caribe
1 teaspoon Cayenne pepper
2 tablespoons Oregano,dried,pref -- Mexican
8 Garlic cloves -- crushed
4 Bay leaves
1 teaspoon Gumbo file(ground sassafras)
3 tablespoons Cumin -- ground
3 tablespoons Woodruff or
2 ounces Chocolate -- unsweetened
1 teaspoon Paprika
1 tablespoon Salt
1/3 cup Bacon drippings
2 tablespoons Lemon juice
2 tablespoons Lime juice
1 tablespoon Dijon mustard
2 tablespoons Corn flour(masa harina)
4 cans Beer(12oz ea)
1 tablespoon Worcestershire sauce
1 tablespoon Sugar
1 tablespoon Chicken fat(opt)
Hot pepper sauce -- liquid(opt)

Combine the beef with the ground chili, caribe, cayenne pepper,
oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used),
paprika, and salt
Heat the bacon drippings in a large heavy pot over medium heat. Add the
meat-and-spice mixture to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients, including the chocolate, if used,
and the optional chicken fat and liquid hot pepper sauce. Bring to a boil,
then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust
seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer
or water and stirring as needed. Skim off fat before serving.




* Exported from MasterCook *

San Antonio Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Ethnic
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Coarsely ground meat (chili
6 tablespoons Chili powder
1 tablespoon Oregano
1 tablespoon Cumin
1 tablespoon Salt
1/2 teaspoon Cayenne pepper
2 Large cloves garlic -- minced
1 teaspoon Tabasco
1 1/2 quarts Water
1/4 cup White corn meal

In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to
boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off
fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir
occasionally. Variation: Try part ground beef, pork and venison as a
substitute for the chili meat for a wonderful flavor variation.



* Exported from MasterCook *

World Championship Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili Main dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef chuck -- cubed
1/2 pound Pork -- ground
-----PHASE I-----
1 tablespoon Flour
1 tablespoon Cooking oil
1/3 cup Onions, dehydrated -- minced
1/2 teaspoon Garlic -- granulated
1 can Beef stock
2 cans Chicken stock
1 can Tomato sauce -- 8 oz.
1/2 teaspoon Cumin
1 can Mild green chilies -- 4 oz.
1 Jalapeño pepper; seeded -- deveined, minced
1 teaspoon Black pepper
3 tablespoons Chili powder
-----PHASE II-----
4 cans Tomato sauce
1/4 cup Chili powder
2 tablespoons Mild NewMexico chili powder
2 tablespoons Cumin
1 teaspoon Garlic -- granulated
1 teaspoon Tabasco brand hot sauce
1/2 tablespoon Brown sugar
Salt -- to taste

Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining
ingredients from PHASE I and simmer covered, 1-1/2 hours. Uncover, add
remaining ingredients from PHASE II and simmer 1-1/2 hours.



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/