World Champion Chili Recipes.....ALL of them

1981


Butterfield Stage Line Chili




Ingredients:
2½ pounds beef brisket ( cut in 1 inch cubes)
1 pound lean ground pork
1 large onion (chopped fine)
2 tablespoons Wesson Oil
Salt and pepper to taste
2 to 3 cloves of garlic (minced)
2 tablespoons diced green chilies
1 8-oz can Hunts Tomato Sauce
1 beef bouillon cube
1 12-oz can Budweiser beer
1¼ cups water
4 to 6 tablespoons Gebhardt chili powder
2½ tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
Pinch of oregano
Dash of Tabasco

Instructions:
In a large iron kettle or dutch oven, brown beef, pork and onion in heated 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.

1982


Los Venganza Del Almo




Ingredients:
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
11 tablespoons Gebhardt Chili Powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
3 cans beer
2 lbs pork cubed (thick butterfly pork chops)
2 lbs chuck cubed
6 lbs ground rump
4 large onions (finely chopped)
10 cloves garlic (finely chopped)
½ cup Wesson Oil or kidney suet
1 teaspoon mole (powdered) AKA mole poblano
1 tablespoon sugar
2 teaspoons coriander (seeds from Chinese Parsley)
1 teaspoon Tabasco Sauce
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
salt to taste

Instructions:
In a large pot, add paprika, oregano, MSG, Gebhardt Chili Powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1½ pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

1983



Harold Timber World Champion Chili




Ingredients:
In a small sauce pan dissolve in 2 cups warm water:
1 tablespoon sugar
8 oz beef consomme
2 teaspoons oregano
2 tablespoons paprika
2 tablespoons cumin
1 tablespoon celery salt
7 tablespoons Gebhardt Chili Powder
2 tablespoons MSG
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon Mole (paste)
When this is dissolved, add to a 6 quart cooking pot and keep at a lite boil.
In a frying pan, in a little Wesson Oil, saute:
2 lbs Beef Chuck, cut by hand into 3/8" cubes
2 lbs Top Round of beef coarsely ground
2 lbs Pork Butt medium ground
Add this to the above pot.
Saute in a little Wesson Oil:
3 cups finely minced onion
2 Tablespoons fresh garlic, finely minced

Instructions:
Add to the above pot along with 1 cup chopped green chilies. Then add: 20 oz Hunts Tomato Sauce Bring the pot to a boil and 1 can beer. Simmer uncovered for about 1½ to 2 hours stirring occasionally. Let stand for ½ hour and skim off excess grease. Correct seasoning to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand 1 hour before serving.

1984



Bottom Of The Barrel Gang Ram Tough Chili




Ingredients:
2 lbs beef chili grind
1 8-oz can Hunts Tomato Sauce
1 onion finely chopped
1 teaspoon garlic powder
¼ cup Gebhardt Chili Powder
1 teaspoon oregano
1½ teaspoon salt
2 teaspoons ground cumin
¼ teaspoon Tabasco Sauce
½ teaspoon cayenne pepper
½ can beer
1 tablespoon Wesson Oil

Instructions:
Sear meat in covered 2 quart pan with Wesson Oil. Add tomato sauce, onion and garlic powder, cover and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and stir, simmer for one hour. Add water if necessary. Serve with side dishes of pinto beans, chopped onions and grated cheddar cheese for garnishes. ENJOY!

1985

Shotgun Willie Chili




Ingredients:
6 lbs Prime Beef, cubed or coarse ground
4 medium onions, finely diced
1 15-oz can Hunts Tomato Sauce
6 New Mexico dried pepper pods
6 Pasilla dried pepper pods
4 cups beef broth
2 tablespoons vinegar
1 teaspoon Tabasco
16 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon MSG
½ teaspoon sugar
14 garlic pods, crushed- use remaining pulp
1 cup water
1½ tablespoons oregano leaves
2-3 tablespoons Wesson Oil
black pepper
salt to taste

Instructions:
Remove stems and seeds from pepper pods and boil chili peppers in water for approximately one hour until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1½ cups of this paste in recipe.
In the 1 cup of water, bring the 1½ tablespoons oregano leaves to boil, steep like tea. Strain, add the strained liquid to chili mixture.

Procedures: Brown beef, a small batch at a time in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients, blend well. Cover and simmer 2 hours, stirring occasionally.

1986



Sespe Creek Chili




Ingredients:
2½ lbs Sirloin cut into 3/8" cubes
2 tablespoons Wesson Oil
5 cloves garlic crushed into paste
1½ teaspoons seasoned salt
½ 8-oz can Hunts Tomato Sauce
½ 10½-oz can beef broth
1 10½-oz can chicken broth
8 tablespoons Gebhardt Chili Powder
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons hot New Mexico Chili Powder (depending on heat desired)
2 boiling onions, chopped
½ cup chopped yellow onions
½ teaspoon mole (optional)
1/8 teaspoon coriander powder
½ tablespoon MSG
1 teaspoon Tabasco Pepper Sauce

Instructions:
Brown meat 1 pound at a time in oil. Drain and put in chili pot with chopped onions, beef broth, chicken broth, chili powder, oregano, cumin and chopped boiling onions. Mix well and simmer for 2 hours then add crushed garlic, seasoned salt, tomato sauce, New Mexico Chili Powder, mole, coriander and MSG. Cook 20 minutes then add Tabasco Pepper Sauce and use beef broth to thin. Salt to taste.

1987



Margo's Chili




Ingredients:
3 lbs cubed (or coarsely ground) tri tip cut beef
3 oz sausage
2 tbsp kidney suet or Wesson Oil
½ oz salt
2 oz Gebhardt Chili Powder
½ oz chile powder
½ tsp Hot New Mexico Chili Powder
½ oz cumin
oregano tea*
white pepper to taste
5 to 7 cloves garlic
2 med onions, chopped fine
½ tsp corriander (optional)
4 to 6 oz Hunts Tomato Sauce
½ pt beef broth, add water if necessary
1 med ortega pepper (minced)
¼ tsp cayenne pepper
dash of Tabasco
*oregano tea= 1 tbsp oregano leaves in ½ cup hot water, let steep.

Instructions:
Saute onions and garlic in suet about 3 minutes. Add Gebhardts and chile powder, mix well. Brown beef in separate pan a pound at a time, pepper while browning, add onions and spices, use a little beef broth to keep from sticking. Saute sausage and ortega pepper together (about 2 minutes). Add to pot and cook about 15 minutes. Add remaining spices, Hunts tomato sauce, water or broth, mix well. Cook about 30 minutes. Add oregano tea. Cook about 2 hours or until meat is tender, stirring occasionally. Last 20 to 30 minutes add salt and cayenne pepper if needed.