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Ics 1972 Champion Chili




Source of Recipe


Chef2chef


List of Ingredients




1 md sized onion, chopped in
-blender
5 or 6 large cloves garlic,
-chopped in b; lender
1/2 c water
2 lbs lean beef, cut into 1/4
-inch cubes
1 lb pork, cut into 1/4 inch
-cubes
7 oz can ortega brand green
-chilies; including liquid
5 jalape¤o peppers; or 6
1 can(no 2) tomatoes, whole;
-chopped in blender (14 1/
1 can(no 303) tomatoes; whole,
- chopped in blender
4 lg bay leaves
1 tb oregano
1 tb salt
1 ts cumin powder



Recipe



Chop onion, garlic and water in blender. Cook until soft. Add meat; cook
until it loses red color. Add green chilies and jalape¤o peppers to the
blender and puree to make a chile pulp. Add 1 cup chile pulp and tomatoes
to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about
halfway through cooking time. Use covered pot; you might have to remove lid
past part of cooking time if too thin. Total cooking time, approximately 3
hours. If you want to use beans, put in bottom of bowl before adding
chili.

International Chili Society 1972 6th Annual World's Championship Recipe
http://www.chilicookoff.com

Contributor: Howard Winsor, Colorado