World Champion 1992

Ingredients:
3 lbs cubed Sirloin, London Broil or Tri-Tip
4 tablespoons Wesson oil
6 oz. Sausage
1 14½ oz. can Beef Broth
8 oz. can of Hunts Tomato Sauce
6 oz. can Snap-E-Tom
12 oz. can Budweiser
11 tablespoons Gebhardt Chili Powder
1 teaspoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Cumin
2 teaspoon Tabasco Pepper Sauce
Salt to taste

Instructions:
Saute beef in Wesson oil. Fry sausage till done and drain well. Put beef, sausage and one half can of Beef Broth in your favorite chili pot and bring to slow simmer.
Add 8 oz. can of Hunts Tomato Sauce, Snap-E-Tom, 6 ozs of Budweiser (drink the other 6 ounces), 6 tablespoons of Gebhardt Chili Powder, 1 teaspoon of Garlic Powder, 1 tablespoon of Onion Powder, 1 teaspoon Tabasco Pepper Sauce.

Simmer slowly for about an hour and 30 minutes or until meat is tender.

Add the remaining 5 tablespoons of Gebhardt Chili Powder, 1 tablespoon of Cumin, 1 teaspoon Tabasco Pepper Sauce. Simmer for 30 minutes, Salt to taste

World Champion 2004

Instructions:
Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

Add:
2 Cans Chicken Broth
1 Can Hunt’s Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt’s)

@ 1 ½ hrs Add:
2 tbs chili powder (Gebhardt’s)
5 tsp cumin
¼ tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 ½ tsp tabasco sauce
¼ tsp red jalapeno powder
1 tbs chili powder (Gebhardt’s)
Salt to taste

@ 2 ½ hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
½ tsp red jalapeno powder
½ tsp cumin
Salt to taste

World Champion 1980

Ingredients:
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder (light)
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili ground)
2 pounds extra lean pork (chili ground)
1 pound extra lean chuck (cut in ¼” cubes)
2 large onions (finely chopped)
10 cloves garlic (finely chopped)
½ cup Wesson Oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon sugar
1 teaspoon coriander
1 teaspoon Tabasco
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
Salt to taste

Instructions:
In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 1½ pounds meat with 1 tablespoon Wesson Oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, Tabasco and Hunts Tomato Sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

World Champion 1969

Ingredients:
1 3-pound stewing chicken, cut into pieces
1 ½ quarts water
OR 10-ounce cans chicken broth s
½ pound beef suet
OR ½ cup Wesson oil
4 lbs flank steak
5 lbs thin, center-cut pork shops
6 long green chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP ground cumin
½ TSP MSG (optional)
3 TSP pepper
4 TSP salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4 15-ounce cans Hunts Tomatoes
¼ cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into ½ inch pieces
2 green peppers, cut into 3/8 inch pieces
1 pound Jack cheese, grated
1 lime — Dash of Tabasco sauce

Instructions:
Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into ¼ inch cubes.

Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into ¼ inch squares. Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth.

Pour about a third of the reserved suet or oil into a skillet, add pork and brown. Do only half total amount at a time.

Add the pork to the broth mixture, cook slowly 30 minutes.

Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15 to 20 minutes.

Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before serving. Just before serving, add 1/4 lb. cheese for each quart of chili that is to be served, about 5 min. before serving. Add lime juice, about 3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.

Servings:
6 quarts

World Champion 1981

Ingredients:
2½ pounds beef brisket ( cut in 1 inch cubes)
1 pound lean ground pork
1 large onion (chopped fine)
2 tablespoons Wesson Oil
Salt and pepper to taste
2 to 3 cloves of garlic (minced)
2 tablespoons diced green chilies
1 8-oz can Hunts Tomato Sauce
1 beef bouillon cube
1 12-oz can Budweiser beer
1¼ cups water
4 to 6 tablespoons Gebhardt chili powder
2½ tablespoons ground cumin
1/8 teaspoon dry mustard
1/8 teaspoon brown sugar
Pinch of oregano
Dash of Tabasco

Instructions:
In a large iron kettle or dutch oven, brown beef, pork and onion in heated Wesson Oil. Add salt and pepper to taste.
Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

Servings:
4 to 6

World Champion 2003

Zest Factor: Medium Hot

Ingredients:
1 cup onion, chopped
1 canned green Hatch chile, chopped
1 tablespoon minced garlic
1/2 cup El Pato tomato sauce
1 tablespoon tomato paste
1 can chicken broth
8 tablespoons California chili powder*, divided
2 teaspoons salt
1 1/2 teaspoons Accent, divided
1 teaspoon Tabasco sauce

2 1/2 pounds Tri Tip beef, cubed
4 ounces pork sausage

2 tablespoons New Mexico chili powder*
3 tablespoons of cumin, cumin

1 tablespoon hot New Mexico chili powder*
2 teaspoons of lime juice

Instructions:
1. In chili pot, combine onion, green chili, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon Accent, and Tabasco sauce. Bring to a simmer. Cook 1 hour.
2. Brown beef and sausage and set aside.
3. Add the remaining 2 tablespoons of California chili powder to the chili pot.
4. Add the beef and sausage. Simmer for 30 minutes, adding more chicken broth as needed.
5. Add the New Mexico chili powder and 2 tablespoons cumin to the chili pot and simmer another 45 minutes.
6. Add the remaining Accent, cumin, hot chili powder and lime juice to chili pot. Cook for 30 minutes, adding chicken broth as needed. Salt to taste. *Winner Bob Wetzel orders his spices from Sespe Creek Chili Potters, run by former ICS champion Jim Beaty. Spices from Penderys, Gebhardt, or your favorite manufacturer can be substituted. Bob also adds 1/2 of a boneless pork chop to the chili pot while simmering and removes its 30 minutes before it’s finished.

Servings:
2 quarts

World Champion 2007

Ingredients:
3 lb tri tip
1 med onion minced
1 sm can green chiles diced
3 cloves of garlic minced
1 can chicken broth
1 1/2 tsp Tabasco
1 8 oz. can Hunt’s tomato sauce

Blend together:
2 tbsp mexico hot powder
2 tbsp mexico mild powder
2 tbsp california hot powder
2 tbsp california mild powder
3 tbsp cumin
1 tsp black pepper
2 tsp salt
1 tsp sugar
2 tsp msg
1 tsp mexican oregano

Instructions:
Brown meat in small batches; return to pot with veggies, chicken broth, and half the spice mix. Simmer 2 hrs. Add remaining spice mix and cook for 1 hr. adding liquid if necessary. Adjust seasonings to personal taste last 15 min.

World Champion 1990

Source: David Valega
Submitted By: www.chilicookoff.com

Ingredients:
(Part 1)
3 pounds Beef Chuck Tender
1-2 tablespoons Wesson Oil
2 14½ oz. Cans of Beef Broth
1 8-oz can of Hunts Tomato Sauce
4 dashes of Tabasco Pepper Sauce
1½ tablespoons onion powder
3/4 teaspoon red pepper (Cayenne)
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
(Part 2)
3/4 teaspoon garlic powder
1½ tablespoons cumin
3/4 teaspoon white pepper
6 tablespoon Gebhardt Chili Powder
salt to taste

Instructions:
Brown meat in WESSON Vegetable Oil. Cover with 2-14½ oz. cans of beef broth. Stir in all the savory flavors of the HUNTS Tomato Sauce and TABASCO Pepper Sauce and all the other ingredients of Part 1. Medium boil until the meat is tender, add water as needed.
30 minutes before youre going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve Worlds Championship Chili. As a precaution, make sure you have plenty of soothing PEPTO-BISMOL on hand.

Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises…..try to be modest.

World Champion 1995

Source: Norm & Bobby Gaul
Submitted By: www.chilicookoff.com

Ingredients:
2 cans (10-1/2 oz each) chicken broth
1/2 can (8 oz) Hunts Tomato Sauce
3 tbls pure California chile powder
1 tbls pure New Mexico chile powder
3 tbls Gebhardt chili powder
2 tbls ground cumin
1 tsp salt
3 tsps Wesson Oil
1 small onion, chopped
5-7 cloves garlic, minced
2-1/2 pounds tri-tip or bottom sirloin, cut into 1/4″ cubes or coarsely ground
1/2 – 1 tsp Tabasco sauce

Instructions:
In chili pot, mix 1-1/2 cans chicken broth and tomato sauce. Stir in chile powders, chili powder, cumin and salt and bring to boil.
Meanwhile, add 1 teaspoon oil to a skillet and saute onions and garlic over low heat until tender. Add to sauce.
In same skillet, adding a little oil as needed, saute meat, 1/3 at a time, until no longer pink and add to sauce. Bring to low boil and let simmer 2-1/2 hours, adding more chicken broth as needed.
One half-hour before serving, adjust seasoning and heat with salt and Tabasco.

Servings:
6-8

24 Karat Chili
World Champion 1998

Source: Kathy LeGear
Submitted By: www.chilicookoff.com

Ingredients:
2-1/2 lbs Cubed Beef Roast
2 cans Beef Broth
2 cups Water
2 cans Hunts Tomato Sauce
Wesson Oil

1st Spices
1 tsp MSG
2 Tbsp onion powder
2 tsp Beef granules
1 tsp Chicken granules
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp paprika
1 Tbsp Texas chili powder
1 Tbsp ground chili pepper

2nd Spices
1 tsp MSG
2 tsp Cumin
1 tsp garlic powder
1/4 tsp season salt
1 Tbsp Texas chili powder
1 Tbsp Gebhardt chili powder

3rd Spices
1-1/2 tsp cumin
1 tsp onion powder
1/2 tsp garlic powder
1 Tbsp Gebhardt chili powder
1 Tbsp Texas chili powder

4th Spices
1-1/2 tsp cumin
1 Tbsp Texas chili powder
1/2 tsp garlic powder

Instructions:
Brown beef in 2 tsp Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before turn in add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before turn in add 3rd spices. 10 minutes before turn in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.