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

Ok, Here we go. From 1967 to 2007!!!!!

A couple are multiple winners. 2 have marketed their recipes so I can't get the exact recipe, But they are still availible in most markets.

First up 1967




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
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.

1968


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.

1969 & 1971


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.

This is one of 2 that were marketed

1970


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.

1972


Howard Winsor World Champion Chili




Ingredients:
1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
½ cup water
2 lbs lean beef, cut into ¼ inch cubes
1 lb pork, cut into ¼ inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalapeño peppers
1 can, No 2 tomatoes, whole, chopped in blender (14¼-oz)
1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
4 large bay leaves
1 TBS oregano
1 TBS salt
1 TSP cumin powder

Instructions:
Chop onion, garlic and water in blender. Cook until soft. Add meat; cook until it loses red color. Add green chilies and jalapeño peppers to the blender and puree to make a chile pulp. Add 1 cup chile pulp and tomatoes to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use covered pot; you might have to remove lid past part of cooking time if too thin. Total cooking time, approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili.

This is the other that was marketed

1973 & 1975


Chilli Man Chilli




Ingredients:
1 pound ground beef
1-1¼ ounce envelope Chilli Man Chilli Mix*
8 ounce can Hunts tomato sauce
1 dash Tabasco sauce

Instructions:
Brown ground beef in heavy skillet. Stir in contents of hili mix and add tomato sauce. Simmer for 1 hour and add Tabasco.

*Joe DeFrates originally developed the Chilli Man Mix (the Illinois spelling of Chili) and sold it, packaged, under that name from the 1950s until he sold the recipe to the Milnot Co. of Litchfield, IL, in the 1970s. It is available today in most midwestern states under the original name. The actual ingredients of the chili mix are not available.

holy crap batman!

1974


Allegani Janis Chili




Ingredients:
4 pounds stew meat, ground once
3 onions, chopped
2 tablespoons oil
salt and pepper to taste
2 heaping teaspoons cumin seeds
6 cloves garlic, mashed
1 can Hunts tomatoes
1 teaspoon sugar
½ can Beer
2 packs chili powder
3 teaspoons mole paste (available in stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeño peppers, chopped
½ cup masa flour (available in stores stocking mexican groceries)

Instructions:
Brown meat and onions in oil. Season with salt and pepper. Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water. Add to meat.
In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder. Add to stew along with mole paste, Tabasco sauce, salt and water and jalapeño peppers.

Cook for 2½ hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it. Stir the stew rapidly while adding the paste to keep it from getting lumpy. Cook ½ hour more.

Originally Posted by Hardcz

holy crap batman!

And I'm still in the 70's!!!!

1976


Rudy Valdez World Champion Chili




Ingredients:
1 pound pork shoulder, chopped into 3/8 inch pieces
1 pound beef flank steak, chopped very finely but not ground
1 teaspoon cumin, divided into two portions
1 ripe tomato, chopped
1 clove garlic, minced
1 medium white onion
6 6-inch long stalks celery, chopped
1 8 ounce can Ortega green chili salsa
1 8 ounce can Ortega green chile peppers, diced
1 teaspoon oregano
1 teaspoon Tabasco sauce
1 tablespoon hot New Mexico chili powder
1 tablespoon medium New Mexico chili powder
1 heaping tablespoon mild New Mexico chili powder
water
salt to taste

Instructions:
Cook pork and beef in separate pans for 20 minutes. Add ½ teaspoon cumin to each skillet.
In a 6 quart sauce pan, combine tomato, garlic, onion, celantro, chili salsa, green chilies, oregano and Tabasco sauce. Make a paste, adding a small amount of water, with the three grades of chili powder and add it to the vegetable mixture in the saucepan. Cook this mixture 20 minutes.

Drain the juice from the meat, except 4 tablespoons and add the meat to the vegetable mixture. Cook about 1½ hours or until the meat is tender. Just prior to serving, add salt to taste.

1977


Jay's Chili




Ingredients:
1 tablespoon cooking oil
3 medium onions, finely chopped
2 bell peppers, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
8 pounds coarse ground round steak (lean chili grind)
2 No. 2 cans Hunts tomato sauce
2 No. 2 cans Hunts stewed tomatoes
2 No. 2 cans water
1 6 ounce can Hunts tomato paste
1 4 ounce can chile salsa
1 3 inch green canned hot pepper, finely chopped (only one chile from the can)
2 3 ounce bottles Gebhardt chile powder
1 4 ounce can green diced chile
dash of oregano
salt to taste (approximately 3 tablespoons)
pepper (course ground) to taste
garlic salt to taste

Instructions:
Put oil in a 10-12 quart pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat gradually, stirring until the redness disappears. Add the remaining ingredients, stirring after each addition.
Lower heat and simmer 2½-3 hours. Stir frequently to prevent scorching.

1978


Nevada Annie's Champion Chili




Ingredients:
3 medium onions
2 medium green peppers
2 large stalks celery
2 small cloves garlic
½ (or more) small fresh Jalapeño pepper, diced
8 pounds lean chuck, coarsely ground
1 7 oz can diced green chilies
2 14½-oz cans Hunts stewed tomatoes
1 15-oz can Hunts tomato sauce
1 6-oz can Hunts tomato paste
2 3-oz bottles Gebhardt chili powder
2 tablespoons cumin
Tabasco sauce to taste
1 12-oz can Budweiser beer, divided into two portions
1 12-ox bottle mineral water
2 or 3 bay leaves
garlic salt to taste
salt and pepper to taste

Instructions:
Dice and sauté the first five ingredients. Add the meat and brown it. Add the remaining ingredients, including ½ can beer (drink the remainder, says Annie). Add water just to cover the top of the mixture. Cook about three hours on low heat, stirring often.

Semper Fi!

1979


Reno Red




Ingredients:
3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup Wesson Oil or kidney suet
1 3-oz bottle of Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water OR 3-oz bottle New Mexico chili pepper
1 tablespoon oregano, brewed in ½ cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced Ortega green chilies
½ of a 14½-oz can Hunts Stewed Tomatoes (or to taste)
Dash of Tabasco sauce

Instructions:
Brown meat in Wesson Oil or kidney suet, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture (or add 3 ozs of New Mexico chili powder), strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, Ortega green chiles, Hunts stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.

Dissolve masa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.

And with that, I'm going to take a decade break.


Tomorrow, The 80's!!!!!

[Genetic Defect]

this could get crazy

Originally Posted by Big Vito

this could get crazy

You Know it Brother!!!!!!!

[Genetic Defect]

Originally Posted by Ron1YY

You Know it Brother!!!!!!!

two a month I will be done in two years almost I better up it or narrow down my choices and then

Originally Posted by Big Vito

two a month I will be done in two years almost I better up it or narrow down my choices and then

Skip the 2 that were marketed. They are very good, but not as much fun to cook.

[Genetic Defect]

Originally Posted by Ron1YY

Skip the 2 that were marketed. They are very good, but not as much fun to cook.

that I can do, now to keep