Best Swick And Swick Chili Recipes

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SWICK AND SWICK WORLD CHAMPIONSHIP CHILI



Swick and Swick World Championship Chili image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium cloves garlic, pressed into a paste
1 (14 1/2-ounce) can chicken broth
2 canned whole green chiles, seeded and finely chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder

Steps:

  • Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
  • Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
  • Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
  • Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
  • Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI



Swick and Swick World Championship Chili image

This is not fast food nor is it diet food. This is George and Maud Swick's recipe; it's the 2001 World Champion, International Chili Society. I use this as a baseline and substitute liberally. She uses oil I try to use bacon fat or whatever is around the house. I usually add some beer, I mix and match different chili powders, and sometimes I feel like making it hotter; sometimes I make it less hot.

Provided by Michael Boyd

Categories     One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons oil
44 ounces beef, cut in 1/4-inch cubes
3/4 cup finely chopped onion
5 medium garlic cloves, pods pressed
1 (14 1/2 ounce) can chicken broth
2 medium ortega whole green chili peppers, seeded and finely chopped
8 ounces beef broth
4 ounces el pato brand mexican hot style spicy tomato sauce
4 ounces Hunts tomato sauce
1 teaspoon Tabasco sauce
1 1/4 tablespoons ground cumin
10 1/4 tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/2 teaspoon new mexico chile powder
1/4 teaspoon Accent seasoning
1 pinch brown sugar
1 pinch jalapeno powder

Steps:

  • Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
  • After one hour add second ingredient group. Simmer one more hour.
  • After two total hours of cooking add the third ingredient group (spices).
  • After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

Nutrition Facts : Calories 1522.1, Fat 154.8, SaturatedFat 62.4, Cholesterol 205.8, Sodium 1144, Carbohydrate 12.9, Fiber 5.9, Sugar 3.7, Protein 22

SWICK AND SWICK CHILI



Swick and Swick Chili image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield about 3 quarts

Number Of Ingredients 18

Canola or vegetable oil
44 ounces beef, cut into 1/4-inch cubes
3/4 cup finely chopped onion
5 medium cloves garlic, smashed
1 (14.5-ounce) can chicken broth
2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)
1 cup beef broth
1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)
1/2 cup tomato sauce (recommended: Hunt's)
1 teaspoon hot pepper sauce
1 1/4 tablespoons ground cumin
8 tablespoons California chili powder
2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/4 teaspoon adobo seasoning blend (recommended: Accent)
Pinch brown sugar
Pinch jalapeno powder

Steps:

  • In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.

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