National Championship Chili Food

CHAMPIONSHIP CHILI

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.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

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.

C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE

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.