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

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.

BEANS!!!!



and a lot of cumin

[kgraybill]

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. 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.

[opus]

Yes!

[chippewastud79]

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

[macpappy]

If you add corn or any vegetable other than tomatoes, onion, garlic and beans then it is not chili. It's a thick soup.

I prefer mine with beans. Lots of them.