Swick and Swick World Championship Chili |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons oil |
44 ounces beef, cut in 1/4-inch cubes |
3/4 cup finely chopped onion |
5 medium garlic cloves, pods pressed |
1 (14 1/2 ounce) can chicken broth |
2 medium ortega whole green chili peppers, seeded and finely chopped |
8 ounces beef broth |
4 ounces el pato brand mexican hot style spicy tomato sauce |
4 ounces hunts tomato sauce |
1 teaspoon tabasco sauce |
1 1/4 tablespoons ground cumin |
10 1/4 tablespoons chili powder (8 tbl california & 2 1/4 tbl new mexico) |
1 teaspoon salt |
1/2 teaspoon arbol chili powder |
1/2 teaspoon new mexico chile powder |
1/4 teaspoon accent seasoning |
1 pinch brown sugar |
1 pinch jalapeno powder |
Directions:
1. Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
2. After one hour add second ingredient group. Simmer one more hour.
3. After two total hours of cooking add the third ingredient group (spices).
4. After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.
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