World Championship Chili Recipe - Cooking Index
World Championship Chili Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Beef chuck - cubed |
| 1/2 lb | 227g / 8oz | Pork - ground |
| 1 tablespoon | 15ml | Flour |
| 1 tablespoon | 15ml | Cooking oil |
| 1/3 cup | 20g / 0.7oz | Onions - dehydrated, minced |
| 1/2 teaspoon | 2.5ml | Garlic - granulated |
| 1 | Beef stock | |
| 2 | Chicken stock | |
| 1 | Tomato sauce - 8 oz. | |
| 1/2 teaspoon | 2.5ml | Cumin |
| 1 | Mild green chiles - 4 oz. | |
| 1 | Jalapeno pepper; seeded - deveined, minced | |
| 1 teaspoon | 5ml | Black pepper |
| 3 tablespoons | 45ml | Chili powder |
| Phase Ii | ||
| 4 | Tomato sauce | |
| 1/4 cup | 59ml | Chili powder |
| 2 tablespoons | 30ml | Mild New Mexico chili powder |
| 2 tablespoons | 30ml | Cumin |
| 1 teaspoon | 5ml | Garlic - granulated |
| 1 teaspoon | 5ml | Tabasco brand hot sauce |
| 1/2 tablespoon | 7.5ml | Brown sugar |
| Salt - to taste |
Saute meat in oil. Drain and place in a 4-qt. cooking pot.
Add remaining ingredients from PHASE I and simmer covered, 1-1/2 hours.
Uncover, add remaining ingredients and simmer 1-1/2 hours.
Source:
Dave Alban
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