Category: Chili

INGREDIENTS/PHASE 1



3 lb Beef

1/2 lb Ground pork

1 tbsp Flour

1 tbsp Vegetable oil

1/3 cup Chopped onions

1/2 tbsp Granulated garlic

1 can Beef stock

2 can Chicken stock

8 oz Can tomato sauce

1/2 tbsp Ground cumin

1 can 4 oz chopped green chilies

1 Chopped jalapeno pepper

1 tsp Black pepper

3 tbsp Chili powder

1 1/2 cup Cook



INGREDIENTS/PHASE 2



4 oz Can tomato sauce

4 tbsp Chili powder

2 tbsp Mild New Mexico chili powder

2 tbsp Ground cumin

1 tsp Granulated garlic

1 tsp Tabasco

1/2 tbsp Brown sugar

3/4 cup Cook

Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4 quart pot. Add all the rest of the Phase 1 ingredients and simmer, covered for 1 1/2 hours. NOTE: Meat should be cut into 1/2" cubes. Makin' It/Phase 2: Uncover, add the ingredients from Phase 2 and simmer, uncovered for 45 minutes. Please notice that there are no beans involved in Scott's recipe. Per ICS rules, the use of beans or any other filler in competition chili is prohibited. But if ya gotta have'em, add 3 or 4 cans of drained pintos just at the end, in time to warm'em up before serving. But try it without the beans first so you can taste a $25,000 bowl of red.