Past chili Challenge Winning Recipes
by Dr. Charley & Ellen Safley
lean beef, diced
oz. cans tomato sauce
ounce can Chicken broth
medium size sweet onions, diced
large cloves of garlic, crushed
tablespoons chili powder
tablespoons ground cumin seed
teaspoon tabasco sauce
generous jolt tequila
brown the beef, onions and garlic together in a little cooking
oil, then dump in
everything else. Simmer covered for a while, then uncovered for a
while to thicken.
Stir the mess frequently during all the cooking time, about two
hours total. Any
tequila left in the bottle helps to pass the time !
1996 & 1997 Chili Con Carne
by Phyllis Greene
3 pounds ground Turkey
(or meat of your choice)
2 26oz. cans S&W
Chili Sauce with beans (this is the
"beaniest" with just the right spices)
2 15oz. cans stewed
1 can of water (or
consistency to your taste)
1/2 cup chopped onion
1 Tbsp Beef or Chicken
then add chopped onions and flavoring (or other spices), add
tomatoes, add water
and then add the S&W Chili sauce. Simmer until heated
1998 Scorching Hot Chili
by Randy Betki
Get in the car and
go to Eastern Market in Detroit to obtain fresh hot chili
peppers. I use a
Habanero, Jalapeno, and some type of finger pepper
that will take the paint off
the wall if they come in
Take 1 lb. cube
beef , 1 lb. cubed pork and cut into small pieces about 1/2 inch
1 lb. Italian
sausage (hot) and brown in a frying pan.
Place the browned
meat in a somewhat flat pan. Cut the peppers into very small
the top of the meat. Be very careful not to touch
parts of your body (i.e. eyes, or ??!!)
after cutting the
peppers, or you may have an experience that you
will never forget! Cover
the mixture with plastic wrap
and set in the fridge over night.
The next day you
start out by boiling 2 beef bouillon cubes. Place the meat,
bouillon in a
pot. Add in some finely chopped onions, chopped by
hand, no using a veg-a-matic,
the taste is not the
same. Something about ones' own sweat that
the veg-a-matic leaves out that
adds to the flavor.
Next add a couple
mashed cloves of garlic, a can of beer ( your call as to what
brand) , a couple
splashes of tequila, about a couple mouth fulls of cayenne pepper
and chili powder, half a bottle
good hot BBQ sauce, half a bear of honey. Thats right
half a bear. The honey came in a bear
container and I used half of it! Simmer all this for a
good 3-4 hours at just under a boil. If
the fluid looks
like it is boiling off, replace it with beer and
tequila! I left out some other secret
ingredients that I include
for a really hot chili but this should
give you a something to clean out
1999 White Chili by
Craig & Bonnie Shefferly
Whole Chicken (Boil & Shred Chicken &
debone) or use boneless Chicken
Large jar of white northern beans
of (medium) salsa I use Chi-Chi's brand
Tbsp. of cumin
and Pepper to taste
Cook for appox. 1
hour on medium heat. As an option, sprinkle top with Monterey Jack cheese when
That's it, very
easy. Hope all who wants enjoys.
Chili by Mike Mulcahy
Stew meat package, (maybe a pound?)
to take the edge off the tomato sauce
Shelby's Chili Fixin's, (but no mesa flour)
As for quantities,
I just threw it all into a crock pot and let it simmer on high
Carroll Shelby's Chili
Winner of Terligua, Texas
guess I've cooked, eaten and judged about as much chili as
anybody around, and I
think my chili mix will help you make the best "bowl of
red" east or west of the Panhandle.
With my special spices, you can fix a mouthwaterin' batch of
chili to suit your own taste,
no matter whether you like your chili hot or not. Follow the
recipes listed here or add
your own special touches. However you prepare it, I hope you
enjoy it as much as I do !
Chili (Makes 5 1-cup servings)
2 lbs. of ground beef in a large skillet. Drain fat.
in one 8 oz. can tomato sauce and 2 cups of water.
in the Carroll Shelby Chili mix spice packet and salt you
your likin'. If you want
it hot, dump in the cayenne pepper packet, but go easy
unless you're real brave.
and simmer for 15 minutes, stirring occasionally.
thicker chili, mix up the Masa flour packet with 1/4 cup
of water added. Stir in
and let simmer for 5 more minutes.
Chili (If you're in a real hurry)
2 lbs. of ground beef on High in a 2 qt. bowl 6-8 minutes
or until meat
looses pink color when stirred. Drain fat.
in 8 oz. can of tomato sauce, 2 cups water, large spice
packet and salt to taste.
If you want it hot, add some cayenne pepper. cover with
lid or plastic wrap opened
at one side.
on High 8 minutes or until thoroughly heated, stirring
every 4 minutes.
thicker chili, stir in the Masa flour packet along with
1/4 cup of water and microwave
on high 1 minute more.
"Quick Chili" recipie but substitute 2 lbs. cubed or
coarsely chopped beef for the
ground beef. Brown in 1 tbsp. oil. Increase cooking time to 1
hour (It's worth the wait!) or until
tender, stirring occasionally to prevent sticking. True Texans
and other brave souls may want
to add an extra dose of red pepper to give it that extra kick !
choice on any or all of the followin' variations, Partner.
chopped onions or green peppers when brownin' beef.
more tomato in your chili? Add 14 oz. can of tomatoes, chopped, and
only 1 cup of water with
the 8 oz. can of tomato sauce.
in a 16 oz. can of kidney or pinto beans during the last
5 minutes of cookin'.
off your creation (cool down the fire in your mouth)
with: Shredded Cheese, Sour
Cream or Chopped Tomatoes.
great over taco salads, hot dogs, spaghetti and
Enough Chili to Feed an Army
- All Beef
Texas Chili by Trish Judson-Guyer
Size : 200 people Preparation Time 2 hours, 30 minutes
quarts (approximately) corn oil
pounds beef chuck -- in 1/2-inch cubes
quarts minced garlic
gallons (approximately) beef broth
gallons flat beer
quarts high-quality chili powder, or more -- to taste
pounds tomatoes (three 2 lb. cans) -- drained and chopped
quarts tomato paste
cups minced fresh oregano
pints cumin seed
-- to taste
pepper -- to taste
harina or cornmeal -- if needed
beef in batches, adding more oil as necessary and
meat with a slotted spoon to a large stockpot when well
not crowd skillet.
heat to moderately low. Add onion and garlic and saute
softened (about 10 minutes). Add to stockpot along with
broth, beer, the
water, chili powder, tomato, tomato paste, and oregano.
small skillet over low heat, toast cumin seed until
fragrant; do not
allow to burn. Grind in an electric minichopper or with a
mortar and pestle.
Add to stockpot.
high heat bring mixture to a simmer. Add salt, cayenne,
chili powder to taste. Reduce heat to maintain a simmer
and cook, partially
covered, until beef is tender (about 1-1/2 hours). Check
add more broth if mixture seems dry. If chili is too thin
when meat is tender,
stir in up to 2 cups masa harina. Cook an additional 5
minutes to thicken.
Serve chili hot.
NOTES : No
Texan worth his or her ten-gallon hat would put beans in chili.
all beef, calling on beer and freshly ground cumin to give
it distinction. Masa
finely ground corn used for corn tortillas, is often
used to thicken soups
or chili. It is
available in Latin markets and some supermarkets.
The Tale of the Chili Taste Tester
From An Inexperienced Chili Taster Named FRANK, who was
visiting Texas from
the East Coast: "Recently I was
honored to be selected as a judge at a chili cook-off.
original person called in sick at the last moment,
and I happened to be standing there at
the judge's table
asking directions to the beer wagon when the call
came. I was assured
by the other two judges
(Native Texans) that the chili wouldn't be all that
besides, they told me I could have free beer
during the tasting, so I accepted. Here are
scorecards from the event:
Chili # 1: Mike's Maniac
Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy crap, what the hell is this stuff? You could remove
dried paint from your
driveway. Took me two beers to put the flames out. I hope that's
the worst one. These
Texans are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken
FRANK: Keep this out of reach of children! I'm not sure what I am
supposed to taste
besides pain. I had to wave off two people who wanted to give me
maneuver. They had to rush in more beer when they saw the look on
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more
JUDGE TWO: A beanless chili, a bit salty, good use of red
FRANK: Call the EPA, I've located a uranium spill. My nose feels
like I have been
snorting Drano. Everyone knows the routine by now, get me
more beer before I ignite.
Barmaid pounded me on the back; now my backbone is in the
front part of my chest.
I'm getting drunk from all the beer.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for
fish or other mild
foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable
to taste it, is it
possible to burn-out taste buds? Sally, the bar maid, was
standing behind me with
fresh refills; that 300 lb. broad is starting to look HOT, just
like this nuclear-waste I'm
eating. Is chili an aphrodisiac?
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground,
considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must
cayenne peppers make a strong statement.
FRANK: My ears are ringing, sweat is pouring off my forehead and
I can no longer
focus my eyes. I farted and four people behind me needed
contestant seemed offended when I told her that her chili had
given me brain damage.
Sally saved my tongue from bleeding by pouring beer directly on
it from a pitcher.
I wonder if I'm burning my lips off? It really pisses me off that
the other judges asked
me to stop screaming. Screw those guys !
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance
of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and
FRANK: My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I shit
myself when I farted and I'm worried it will eat through the
chair. No one seems inclined
to stand behind me except that Sally woman, she must be kinkier
than I thought. Can't
feel my lips anymore. I need to wipe my butt with a snow
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned
JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can
of chili peppers at the
last moment. I should note that I am worried about Judge Number
3. He appears to be in
a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a damn thing.
I've lost the sight in one eye, and the world sounds like it is
made of rushing water. My shirt
is covered with chili which slid unnoticed out of my mouth. My
pants are full of lava-like crap
to match my damn shirt. At least during the autopsy they'll know
what killed me. I've decided
to stop breathing, it's too painful. Screw it, I'm not getting
any oxygen anyway. If I need air, I'll
just suck it in through the 4 inch hole in my stomach.
Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: A perfect ending, this is a nice blend chili, safe for
all, not too bold but spicy
enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili, neither
mild nor hot. Sorry to see
that most of it was lost when Judge Number 3 passed out, fell
over and pulled the chili pot
down on top of himself. Not sure if he's going to make
it. Poor FRANK, wonder how he'd
have reacted to a really hot chili?
FRANK: --------------(editor's note: Judge #3 was unable to