16-TIMES WORLD CHAMPION SIRLOIN CHILI
Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
- Meanwhile, in a small skillet, saute the garlic in oil until golden.
- Seed and stem the chiles; place in a food processor or blender.
- Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
- Puree thoroughly; transfer mixture to a saucepan.
- Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
- Preheat grill and grill steak to taste.
- At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.
Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7
CHAMPIONSHIP CHILI
Make and share this Championship Chili recipe from Food.com.
Provided by gracesadowski
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- -Heat olive olive oil in sauce pan.
- -Add the onion , garlic, green pepper and beef going over medium heat .
- -Gradually add spices, sugar and Worcestershire.
- -Once the meat is browned and onions are clear add everthing else.
- -Simmer for ONE HOUR.
- -You may need to add more beer to maintain
- the proper consistency.
C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE
Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great.
Provided by Pepina Rae
Categories Pork
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 23
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
SWICK AND SWICK WORLD CHAMPIONSHIP CHILI
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
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
BOILERMAKER TAILGATE CHILI
This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.
Provided by MIGHTYPURDUE22
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 12
Number Of Ingredients 28
Steps:
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g
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