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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This recipe won Harold R. Timber of Taos, New Mexico, a World Championship in 1983 at the International Chili Society Cookoff. Ingredients:
1 tablespoon white sugar |
8 ounces beef consomme |
2 teaspoons oregano |
2 tablespoons paprika |
2 tablespoons cumin |
1 tablespoon celery salt |
7 tablespoons gebhardt® chili powder |
2 tablespoons msg |
1 teaspoon cayenne pepper |
1 teaspoon garlic powder |
1 tablespoon mole |
2 cups water |
oil (to coat frying pan) |
2 lbs beef chuck, cut by hand into 3/8-inch cubes |
2 lbs top round beef, coarsely ground |
2 lbs pork butt, medium ground |
oil (to coat frying pan, again) |
3 cups finely minced onions |
2 tablespoons finely minced fresh garlic |
1 cup green chili, chopped |
1 (20 ounce) can hunts tomato sauce |
1 can old milwaukee beer |
masa harina, as needed |
Directions:
1. Combine first 11 ingredients (sugar to mole) with the 2 cups of water (you may need to do this on the stove); when all is dissolved, add to a large, heavy cooking pot and keep at a light boil.
2. In a skillet, saute the meat in a little oil; when all is browned, add to the large pot.
3. Add a little more oil to the skillet, then saute the onion and garlic.
4. Add to the large pot, along with the green chiles and the tomato sauce.
5. Bring mixture to a boil, then add the beer.
6. Simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
7. Let stand for 30 minutes and skim off excess grease.
8. Correct seasonings to taste.
9. Thicken with Masa Harina in warm water to suitable consistency.
10. Cover and let stand one hour before serving.
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