CHILI RECIPES

1st Annual World's Championship Chili

1967 Winner of International Chili Society in Terlingua, Texas. This is H. Allen Smith's recipe which actually tied for first place back at the first annual World Championship Chili Cook-Off in Terlingua, Texas.

4 pounds coarsely ground sirloin
Olive oil or butter
2 cans (6 ounces each) tomato paste, thinned with water
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried basil

  1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
  2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.

Chile Colorado

The use of the word colorado refers to the color red because of the addition of tomatoes in this flavorful green chile stew. Pork or lean ground beef can be substituted for the beef in this dish.

2 pounds stewing beef, cut into 1-inch cubes
1 large onion, chopped
6 garlic cloves, finely minced
1 (28-ounce) can tomatoes, diced
2 (7-ounce) cans whole mild green (Anaheim) chilies, chopped
1/2 teaspoon oregano leaves 
1 teaspoon salt, or to taste
Freshly ground pepper to taste
Flour tortillas (Gorditas-Style), warmed
  1. In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
  2. Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
  3. Serve with warm flour tortillas.

Makes 6 servings.

Serving Suggestion: Serve with thick, warm flour tortillas, black beans and a green salad.

Gilroy Super Garlic Chili

Named after the small town of Gilroy, California, known as the garlic growing capital of the world.

6 dried California chilies
1 (28-ounce) can tomatillos, drained
1/2 cup olive oil
3 large garlic bulbs, separated into cloves (40 to 50 cloves)
1/2 cup chopped onions
2 pounds chuck roast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, skinned and diced
1 cup chopped fresh basil

  1. Place the chilies in a large heat-proof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, process or puree the chilies and tomatillos. Set aside.
  2. Heat the oil in a heavy skillet. Peel the garlic cloves and sauté them until they are soft and just barely begin to brown. Add the onions and cook until soft. Add the beef, salt and pepper, stirring to brown the beef on all sides. Pour off the excess fat. Add the chile puree and the tomato. Stir in the basil and simmer uncovered 30 minutes, stirring often.

Real Prize-Winning Chili

"Well...okay, it was third prize in a Chili Cook-Off contest, but my booth won first prize in that category!"- Hope Pryor

2 pounds stewing beef, cut into 1/2-inch cubes
1 large yellow onion, chopped
6 cloves garlic, finely minced
2 tablespoons vegetable oil
1/3 cup mild chili powder
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons basil leaves
1 1/2 teaspoons cumin powder
1 teaspoon dried cilantro leaves
1 bay leaf
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (7-ounce) can diced green chilies
2 tablespoons packed brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon white vinegar
1 teaspoon Tabasco Brand sauce
1 bottle or can of beer, any brand
  1. In small bowl mix chili powder, oregano, basil, cumin, cilantro and bay leaf. Set aside.
  2. Brown beef in large cooking pot over medium-high heat; drain any fat. Add the onion and garlic and cook until onion has softened. Push the beef/onion mixture to one side of the cooking pot. Add the oil to the empty side, then add the spice mixture and cook for 30 seconds over medium heat, stirring constantly, then combine with the beef. Add the tomatoes, tomato sauce, green chilies, brown sugar, salt, pepper, vinegar, Tabasco sauce and the beer.
  3. Bring to a boil; cover and reduce heat. Cover and simmer for 3 to 4 hours, removing cover last 30 minutes of cooking time.

Makes 6 to 8 servings.

Serving Suggestion: Serve this bowl of red with warm cornbread. Traditionally, true Chili does not contain beans. If you prefer your chili with beans, then add a can or two of any style beans (kidney black, red, or pinto), drained and rinsed, at the end of the cooking time.