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Mexican Lifestyles Food & Dining A Classic Chili For Post-Cookoff Inspiration
Mexican Lifestyles Food & Dining A Classic Chili For Post-Cookoff Inspiration | A Classic Chili For Post-Cookoff Inspiration |
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| Written by GR Staff | |
| Saturday, 16 February 2008 | |
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Those who are licking their chops in preparation for the Chili Cookoff can also take away some classic championship inspiration for next week's cooking. After all, just tasting is never quite enough:
"Capitol Punishment" Bill Pfeiffer's 1980 World's Championship Chili 1 tablespoon oregano 2 tbsp paprika 2 tbsp salt 9 tbsp chili powder (light) 4 tbsp cumin 4 tbsp beef bouillon (instant crushed) 2 cans light beer 2 cups water 4 pounds extra lean chuck (chili ground) 2 pounds extra lean pork (chili ground) 1 pound extra lean chuck (cut in 1/4-inch cubes) 2 large onions, finely chopped 10 cloves garlic, finely chopped 1/2 cup vegetable oil or kidney suet 1 teaspoon mole (powdered) 1 tbsp sugar 1 tsp Louisiana RedHot Sauce 1 8-ounce can of tomato sauce 1 tbsp masa harina In a large pot, add paprika, oregano, salt, chili powder, cumin, beef bouillon, beer and water. Let simmer. In a separate skillet, brown 1 1/2 pounds meat with 1 tbsp oil or suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added. Saute finely chopped onions and garlic in 1 tbsp oil or suet and add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Louisiana RedHot Sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina in warm water (pasty) and add to chili. Simmer 30 minutes. (For hotter chili, add Louisiana RedHot Sauce to taste.) Note: the original recipe uses 2 tbsp of monosodium glutamate (MSG) instead of 2 tbsp of salt, then seasons with salt to taste. MSG as a food ingredient is the subject of a health concern controversy. |
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