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    Rudy Valdez World Champ Chili 1976


    Source of Recipe


    Rudy Valdez

    List of 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 8ounce can Ortega green chili salsa
    1 8ounce 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

    Recipe



    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.

 

 

 

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