World Championship Chili Recipes

Steps:

• Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
• Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
• Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
• Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
• Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

Steps:

• Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
• After one hour add second ingredient group. Simmer one more hour.
• After two total hours of cooking add the third ingredient group (spices).
• After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

Steps:

• -Heat olive olive oil in sauce pan.
• -Add the onion , garlic, green pepper and beef going over medium heat .
• -Gradually add spices, sugar and Worcestershire.
• -Once the meat is browned and onions are clear add everthing else.
• -Simmer for ONE HOUR.
• -You may need to add more beer to maintain
• the proper consistency.

Steps:

• 1. Lightly Brown the chuck and drain Add the broths, bouillion cubes and tomato sauce and bring to a boil for 30 minutes
• 2. Add : 6 Tsp Onion powder 3 Tsp Garlic powder 3 TBL Chili powder BBQ Rub 1 TSP black pepper 2 packets Goya Simmer for one hour
• 3. Add: 1.5 TSP Onion powder 1.5 TSP Garlic powder 1 TSP White pepper 8 TBLS Chili powder 1 TSP Cayenne 1 Packet Goya 2 TSP Cumin 1 TSP Brown sugar Simmer for 30 minutes
• 4. Add: 3 TBLS Cumin 1 TSP Cayenne 1 Packet Goya Simmer for 10 minutes and serve.

Steps:

• Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
• Meanwhile, in a small skillet, saute the garlic in oil until golden.
• Seed and stem the chiles; place in a food processor or blender.
• Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
• Puree thoroughly; transfer mixture to a saucepan.
• Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
• Preheat grill and grill steak to taste.
• At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Steps:

• Simmer chicken pieces in water for 2 hours.
• Strain broth and reserve.
• In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
• Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
• Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
• Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
• Render suet.
• Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
• Add browned pork to broth mixture and cook slowly 30 minutes.
• Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
• Add to pork mixture.
• Return to boil and simmer slowly about 1 hour.
• Add onions and green peppers.
• Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
• Cool 1 hour then refrigerate 24 hours.
• Reheat chili before serving.
• About 5 minutes before serving time, add cheese.
• Immediately before serving, add lime juice and stir with wooden spoon.