Best World Championship Chili Recipes

Swick and Swick World Championship Chili image

Provided by Food Network

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 image

Provided by Michael Boyd

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

C. V. Woods World Championship Chili Con Carne image

Provided by Pepina Rae

Categories Pork

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 23

3 lbs chicken, cut into pieces
1 1/2 quarts water
1/4 cup celery, finely chopped
7 cups tomatoes, peeled, chopped
2 teaspoons sugar
6 green chilies, long
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon msg
1 tablespoon black pepper
4 teaspoons salt
5 tablespoons chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 garlic cloves, chopped
1/2 lb beef suet
5 lbs pork chops, center cut, thin (3/8-inch cubes)
4 lbs flank steaks (3/8-inch cubes)
3 medium onions, 1/2-inch pieces
3 green peppers, 3/8-inch pieces
1 lb monterey jack cheese, shredded
1 lime, juice of

Steps:

Simmer chicken pieces in water for 2 hours.
Strain broth and reserve.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
Render suet.
Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
Add browned pork to broth mixture and cook slowly 30 minutes.
Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
Add to pork mixture.
Return to boil and simmer slowly about 1 hour.
Add onions and green peppers.
Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving.
About 5 minutes before serving time, add cheese.
Immediately before serving, add lime juice and stir with wooden spoon.

Nutrition Facts : Calories 1189.8, Fat 77, SaturatedFat 33.1, Cholesterol 365, Sodium 1315.8, Carbohydrate 14.9, Fiber 4.2, Sugar 7.1, Protein 104.6

WORLD CHAMPIONSHIP CHILI image

Categories Bean Beef Pork

Number Of Ingredients 16

1/3 cup oil
4 lbs each boneless pork shoulder, and flank steak cut into 1/4 inch cubes
6 long green chilis peeled
1 cup beer
5 tbsp chili powder
1 tbsp each ground cumin, oregano, salt, pepper
2 tsp sugar
1 tsp each corriander, thyme
2 28 oz cans tomatoes
2 Green peppers, finely chopped
3 medium onions finely choppped
1 stalk celery
2 cloves garlic
4 10 oz cans of chicken broth
1 lb grated cheddar cheese
1 juice of lime

Steps:

Heat 2 tbsp of oil. Cook beef and pork in small batches until browned. Combine chillies, chilli powder, beer, cumin, oregano, salt, pepper, sugar, corriander, thyme, and heat to a boil. Add tomatoes, garlic, celery and chicken stock and bring back to a boil. Add meats. Simmer for 3 hours stir occasionally. Refrigerate for 24 hours. Add cheese and lime juice before serving. .