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Re: Chili: Beans or not?
1967 World Champion Chili Recipe
Winner - H. Allen Smith / Wick Fowler Ingredients: 4 lbs course-ground chopped sirloin or tenderloin olive oil or butter 1-2 small cans tomato paste, with water OR fresh tomatoes, finely chopped OR canned tomatoes pressed through a colander 3-4 medium onions, chopped 1 bell pepper, chopped 2-10 cloves garlic, minced 1 TBS oregano 1/2 TSP sweet basil 1 TBS cumin seed or ground cumin salt and pepper to taste 3 TBS (or more) chili power OR some chili pods Instructions: In a 4-quart pot, brown meat in oil or butter or in a blend of the two. Add the remaining ingredients, Simmer 2-3 hours with the lid on. Enjoy |
Re: Chili: Beans or not?
1968 World Champion Chili Recipe
Winner - Woody DeSilva's Champion Chili Ingredients: 5 medium onions, chopped small amount cooking oil salt and pepper to taste 4 lbs chuck beef, course chili grind or chopped into thumbnail-size pieced 5 cloves garlic, minced 4 TSB oregano 2 TSP woodruff (an herb) 1 teaspoon cayenne pepper 2 TSB paprika scant teaspoon to full teaspoon chipenos (also known as chilipiquines), crushed (available at stores stocking Mexican groceries) 4 dashes Tabasco sauce 3 10-ounce cans tomato paste 1 6-ounce cam tomato paste water 4 TSB flour masa flour (available at stores stocking Mexican groceries) Instructions: In a skillet, brown onion in oil, seasoning with salt and pepper. Place in chili pot. Brown beef in skillet, adding more oil if necessary. Add garlic and 1 TSB of the oregano. Add this mixture to the chili pot. In a paper sack, shake together the woodruff, cayenne pepper, paprika, New Mexico chili powder, cumin, the remaining 3 TSB oregano and the chipeno. Add the blended spices to the chili pot. Brown beef in chili pot with the Tabasco sauce, tomato sauce and tomato paste. Add enough water to cover the meat and simmer at least 2 hours. Cool the chili; refrigerate it overnight. Skim off the excess grease. Reheat the chili to the boiling point and stir in a paste made of the flour and a little water to thicken the mixture. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture. |
Re: Chili: Beans or not?
BEANS!!!!
:lv and a lot of cumin |
Re: Chili: Beans or not?
Beans for me! I tend to overdo it with the beans and the wife only wants me to make it when I'm going out for a while:lv. I use kidney and pork & beans. the pork & beans sweeten it up a bit. I like it HOT so I have to make one pot hot and another medium for the others.
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Re: Chili: Beans or not?
Yes!
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Re: Chili: Beans or not?
Here is the guestimate of the recipe I used for the chili I made above.
3 lbs cubed beef 1 super can of light red kidney beans, drained and rinsed 2 cans Mexi-corn (the one with the peppers in it) 1 med. onion chopped 1 bell pepper chopped (I chose the orange) 3 jalapenos chopped (more if you like) 1 jar roasted red peppers chopped 2 cans chopped tomatoes (chipotle style or with peppers) Chili powder Onion powder Paprika Cumin Turn on your slow cooker to "LOW" ADD Beans and tomatoes and corn. STIR to combine COOK beef in a pan to about medium with chili powder, onion powder and paprika ADD beef and juices to the slow cooker STIR to combine SAUTE onion, pepper, jalapenos and roasted red peppers ADD to slow cooker STIR to combine ADD cumin and chili powder and any other spices you may like to taste COOK on "Low" for atleast 2 Hours It is just some basic thing I threw together yesterday, hope someone else tries it and likes it :tu |
Re: Chili: Beans or not?
If you add corn or any vegetable other than tomatoes, onion, garlic and beans then it is not chili. It's a thick soup.
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Re: Chili: Beans or not?
I prefer mine with beans. Lots of them.
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Re: Chili: Beans or not?
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Re: Chili: Beans or not?
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If you know beans about chili, you know chili ain't got know beans. "Chili" is "chili con carne" shortened, and refers not just to the chili pepper, but a preparation using chili peppers and various spices. With meat added. I've eaten at a lot of Mexican food joints and I've never seen chili con carne y frijoles, or chili con carne y arroz on any menu. Having said all that, I use a recipe called "Chili Blanco" that calls for chicken, great northern white beans, and green chilis (Anaheim is best). Garnished with green onion and grated pepper jack. It is awesome. |
Re: Chili: Beans or not?
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Re: Chili: Beans or not?
Where did I leave off at.... Oh yeah, 1969. As it turns out, this is one of the 2 or 3 that are multiple winners
1969 & 1971 Wold Champion Chili Recipe Winner - C.V. Wood's World's Championship Chili Ingredients: 1 3-pound stewing chicken, cut into pieces 1 ½ quarts water OR 10-ounce cans chicken broth s ½ pound beef suet OR ½ cup Wesson oil 4 lbs flank steak 5 lbs thin, center-cut pork shops 6 long green chilies, peeled 2 TSP sugar 3 TSP ground oregano 3 TSP ground cumin ½ TSP MSG (optional) 3 TSP pepper 4 TSP salt 5 TBS Gebhardt chili powder 1 TSP cilantro, also known as chinese parsley 1 TSP thyme 8 ounces Budweiser beer 4 15-ounce cans Hunts Tomatoes ¼ cup celery, finely chopped 2 cloves garlic, finely chopped 3 medium onions, cut into ½ inch pieces 2 green peppers, cut into 3/8 inch pieces 1 pound Jack cheese, grated 1 lime -- Dash of Tabasco sauce Instructions: Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into ¼ inch cubes. Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into ¼ inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth. Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time. Add the pork to the broth mixture, cook slowly 30 minutes. Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15-20 minutes Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts. |
Re: Chili: Beans or not?
1970 World Champion Chili Recipe
Interestingly, There are only 2 people that actually marketed their recipe and you can not get the exact recipes, You can go to the market and buy their packaged chili recipe. This is one of them. 2 Alarm Chili Ingredients: 2 pounds meat coarsely ground or diced 8 ounce can tomato sauce 2 cups water 1 package of 2 Alarm Chili Ingredients* Salt Instructions: Sear the meat until it becomes gray. Add tomato sauce and water. Add all the ingredients except the masa flour. Cover kettle and simmer 1 hour and 15 minutes, until meat is tender. Stir occasionally. Skim off excess grease. Mix masa flour with warm water into a smooth paste. Stir into chili to tighten it and add flavor. Simmer 15 to 20 minutes and salt to taste. Chili is ready to serve. For 1-Alarm, use only half of the red pepper. For False-Alarm Chili, leave out the red pepper. For 3-Alarm Chili or hotter, merely add hot pepper. *2-Alarm Chili mix is available in many areas. It was developed by the late Wick Fowler but for obvious reasons, the exact ingredients cannot be released by the Caliente Chili Company of Austin, Texas, who packages and distributes the mix. |
Re: Chili: Beans or not?
If it aint got beans it aint chili.
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