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“Wish I had time for just one more bowl of chili.”


Alleged dying words of Kit Carson (1809-1868) Frontiersman and Mountain Man


Who knew a bowl of red deserved such devotion? Mr. Carson wasn’t the only one with a passion for chili. Will Rogers referred to chili as “bowl of blessedness” and the American West outlaw Jesse James is rumored to refuse robbing a bank in McKinney, Texas, because it was home to his favorite chili parlor. While some of this may be folklore, it is hard to beat a steaming bowl of chili. These recipes come to you from two of the Interna- tional Chili Society’s past cook-off winners.


Capital Punishment - Bill Pfi effer 1 tablespoon oregano


2 tablespoons paprika 2 tablespoons MSG 9 tablespoons chili powder 4 tablespoons cumin


4 tablespoons beef bouillon granules 2 cans beer 2 cups water


4 pounds extra-lean chuck, chili ground 2 pounds extra-lean pork, chili ground 1 pound extra-lean chuck, cut in 1/2” cubes 2 large onions, fi nely chopped 10 cloves garlic, fi nely chopped 8 tablespoons vegetable oil, divided 1 teaspoon mole sauce 1 tablespoon sugar 1 teaspoon coriander 1 teaspoon Tabasco 1 (8 oz) can tomato sauce 1 tablespoon Masa Harina fl our Salt and pepper to taste


In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 1 pound of meat with 1 table- spoon vegetable oil until meat is light brown. Drain and add to simmering spices. Continue until all meat has been add- ed. Saute fi nely chopped onions and garlic in 1 tablespoon vegetable oil. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Ta- basco and tomato sauce. Simmer 45 minutes. <continued>


Dissolve Masa Harina fl our in warm water and add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste. When chili begins to thicken, season with salt and pepper as needed.


Gold Miner’s Chili - Steve Falkowski 1 tablespoon vegetable oil


3 pounds beef, cut into 1/4” cubes 1 1/2 cups white onion, fi nely minced 8 garlic cloves, fi nely minced 3/4 teaspoon garlic powder


2 cans (15 1/2 oz) chicken broth, with fat removed 1 small can (4 oz) tomato sauce 3 tablespoons ground cumin


10 1/2 tablespoons Gebhardt Chili Powder 2 teaspoon salt


1/2 teaspoon meat tenderizer 1/2 teaspoon light brown sugar 1 teaspoon Tabasco Brand Pepper Sauce


In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in vegetable oil using a separate pan and drain well. Sprinkle meat with tenderizer. Add meat to the onion/spice mixture. Add remaining broth and sim- mer for 2 1/2 hours. Mix in brown sugar and Tabasco just before serving.


February 2014 - 11


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