- Here's a recipe for all of you chiliheads on the net. It was taken from a
newspaper article that appeared in the Thursday, Oct. 21, 1993 issue of
This recipe (by Cathy Wilkey of Seattle) took the first place
25000 prize at the
1993, 27th Worlds Chili Championship in Reno,
3 lbs. tri-tip beef or sirloin tip, cut in small pieces or ground coarse
2 tsps. cooking oil
1 small yellow onion
1 14 1/2 oz can beef broth
3 1/2 Tbsp. ground cumin
1/2 tsp. oregano
6 cloves garlic, finely chopped
3 Tsbp. Gebhardt chili powder
1 Tsbp. New Mexico mild chili powder
5-6 Tsbp. of California chili powder
1 8 oz. can tomato sauce
1 dried New Mexico chili pepper, boiled and pureed
3 dried California chili peppers
1 14 1/2 oz. can chicken broth
1 tsp. of Tabasco pepper sauce
1 tsp. of brown sugar
Dash of MSG
Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and 15 minutes. Add
1 Tsbp. cumin and 1/2 tsp. oregano.
Reduce heat to light boil and add half of the garlic. Add half of the
chili powder, and cook for 10 minutes.
Add tomato sauce and pulp from the dried peppers and remaining garlic. Add
any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally. Add remaining
chili powders and cumin. Simmer for 25 minutes on low to medium heat,
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste,
brown sugar and juice of lime. Simmer on medium heat.