1/4 C bacon drippings
2 garlic cloves, crushed
3 T chili powder
1/8 t ground cumin seeds
1/4 t black pepper
4 lb saddle of wild boar (OR loin of pork with bone in)
1 lb black turtle beans
2 T olive oil
1/2 C diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 Jalapeno pepper, seeded, deveined and minced
1 C cooked, smoked ham, diced (1 cup = 5 oz)
2 C beef broth
1 bay leaf
1 tsp chopped fresh oregano (or half that if dried)
1 tsp red wine vinegar
2 T dark rum
4 scallions, thinly sliced
2 eggs, hard cooked, sieved

In a medium bowl, combine the bacon drippings with the crushed
garlic, two tablespoons of the chili powder, the cumin, and freshly
ground pepper. Spread over the wild boar and let stand while
preparing the beans.

In a large pot, cover the beans with cold water. Heat to boiling and
boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.

Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over medium heat until
golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno
pepper. Cook 1 minute. Stir in the ham and cook two more minutes.

Stir the remaining chili powder into the onion mixture. Add the
beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place
the saddle of boar on top of the beans, cover and place in the middle
of the oven. Cook for 1 1/2 to 2 hours or until internal meat
thermometer reads 170 degrees. Turn the meat twice and stir the
beans. Add more broth if dry.

Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
Meanwhile, skim the fat from the chili. Cut the meat from the bone
and into thin slices. Layer it over the beans. If desired, stew,
covered, to tenderize the meat. Serve with hot rice and a sprinkling
of scallions and sieved eggs.

Serves 6 generously.

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Bill Pfeiffer’s 1980 World Champ. Chili

1 T oregano
2 T paprika
2 T MSG (monosodium glutamate)
9 T Chili powder, light
4 T cumin
4 T beef bouillon (instant, crushed)
24 oz Old Milwaukee beer
2 C water
4 lb extra lean chuck, chili grind
2 lb extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4″ cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
1 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee’s)
8 oz tomato sauce
1 T Masa Harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG
water

Soak beans in water to cover overnight. Drain, cover with cold water
and simmer until beans are tender, about 1 hour. Add tomatoes ans
simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook
10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from
top.

Serves 10

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6 pequin chilies (small but very hot chilies!)
6 ancho chilies (large dried chilies)
2 lb stewing beef, cut up into 1/2″ cubes
1 T olive oil
2 bay leaves
1 T cumin, ground
2 cloves garlic, peeled
2 tsp oregano, preferably Mexican
2 T paprika
1 tsp sugar
coarse salt
fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.

Serves 4

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2 C water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2″ cubes
1/3 lb beef stew meat, cut into 1/2″ cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Combine water and beans in medium saucepan and bring to boil over
medium high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green
pepper, and garlic. Saute until tender. Transfer to Dutch Oven and
set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables
in Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some
of the tortilla flour paste to thicken.

Serves 4

KEYWORDS:

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Sen. Barry Goldwater’s Expert Chili

1 lb coarsely ground beef
1 lb dried pinto beans
1 can (6oz) tomato paste
2 c chopped onions
3 T hot unspiced chili powder
1 T ground cumin
salt
water

Soak beans in water , covered overnight. In a large Dutch oven, cook
beef until browned, stirring to keep crumbly, Drain off drippings, if
needed.

Add tomato paste, onions and drained beans.

Mix chili powder, cumin and season to taste with salt.Stir into
mixture.
Bring to boil, reduce heat, cover and simmer until beans are tender,
about 5 hours.

Serves 6

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1/2 C olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2″ pieces
1 1/2 T dried oregano, preferably Mexican
3 lb boneless pork shoulder, cut into 1/2″ cubes
5 C chicken stock or canned broth
salt
28 oz crushed Italian plum tomatoes, drained
1 potato, peeled and grated (1= 8 oz)
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2″ strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.

Serves 6 generously.

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3 medium onions
2 medium green peppers
2 large stalks celery
2 cloves garlic
1 small Jalapeno pepper, fresh, seeded & diced
8 lb lean chuck, coarsely ground
7 oz diced green chiles
28 oz stewed tomatoes
15 oz tomato sauce
6 oz tomato paste
6 oz chili powder
2 T cumin
Tabasco sauce to taste
12 oz beer, divided into two portions
12 oz mineral water
3 bay leaves
garlic, salt and pepper to taste

Dice and saute the first five ingredients. Add the meat and brown
it.

Add the remaining ingredients, including half the beer (Annie sez to
drink the remainder!). Add water just to cover the top of the
mixture.

Cook about 3 hours on low heat, stirring often.

Serves 24

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Food & Wine Mag., March 85

1/3 C corn oil
3 large onions, chopped
6 large garlic cloves, minced
5 T mild ground chiles, preferably New Mexican
1 tsp HOT ground chiles or Cayenne pepper (more for hotter)
2 T ground cumin
1 lb lean pork, ground
5 lb boneless beef chuck, trimmed of fat, cubed 1/2″-3/4″
2 tsp oregano
2 1/2 t salt
1/2 tsp fresh ground black pepper
28 oz Italian plum tomatoes, canned, with juice
24 oz good amber beer (New Amsterdam, Dos Equis)
13 oz beef broth
2 bay leaves
34 oz kidney beans

In a large flame-proof casserole or stockpot, heat the oil. Add the
onions. Cover and cook over moderate heat for 5 minutes. Uncover,
increase heat to moderately high and cook, stirring frequently, until
the onions begin to brown, 5 to 10 minutes.

Add the garlic and cook another 1 or 2 minutes, until fragrant. Add
the chiles and cumin. Cook, stirring, 1 minute then add the pork,
mashing and stirring, until the meat browns and begins to separate.

Add the beef, oregano, salt and pepper. Increase heat to high and
cook, stirring frequently, until the meat loses most of its redness,
about 10 – 15 minutes.

Add the tomatoes and their liquid, the beer, beef broth and bay
leaves. Bring to a boil, partially cover and reduce heat to
moderate. Cook until the beef is very tender and the sauce is
reduced to a chili-like consistency, about 1 1/2 to 2 hours.

In a medium saucepan, heat the beans in the liquid from the cans.
Drain when hot and either add to the chili or serve on the side along
with other accompaniments such as steamed rice, sour cream, grated
cheddar cheese, thinly sliced scallions, onions, or chips.

Serves 10

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Joe & Shirley Stewart’s Championship Chili, 1979

3 lb round steak, coarsely ground
3 lb chuck steak, ” ”
1 C Wesson oil or suet
black pepper to taste
3 oz Gebhardt’s Chili powder
6 T cumin
2 T MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 ea. dried chili pods, boiled 30 minutes in water,
(seeded & de-stemmed) **OR**
3 oz bottle of New Mexico pepper (???)
1 T oregano, brewed in…..
1/2 C Budweiser beer, like tea
2 T paprika
2 T cider vinegar
3 C beef broth
4 oz diced green chilies (Ortega brand)
14 oz stewed tomatoes (or to taste)
1 tsp Tabasco sauce, or to taste
2 T masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

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4 medium onions, minced
10 lbs lean beef brisket, finely chopped
1/4 c oil
1 1/2 cloves garlic, minced
2 lbs ground pork
1 can (7oz) whole green chiles, minced
1 can (15oz) tomato sauce
1 lb whole tomatoes, finely chopped
1 T cumin
1 t salt
1 t oregano
1 T dry mustard
1 oz tequila
1 can beer
2 jar (3oz) chili powder
2 beef bouillon cubes

Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
chili powder and bouillon cubes.

Bring to boil, then reduce heat and simmer 2-3 hours. Stir
occasionally. Do not stir the last 30 min before serving.

Serves 25

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1/4 C olive oil
2 large yellow onions, chopped, about 4 cups
2 lb coarsely ground beef (shank, shoulder or chuck)
2 lb coarsely ground pork
salt
1/3 C mild, unseasoned chile powder
3 T ground cumin, from toasted seeds, if possible
3 T dried oregano, preferably Mexican
3 T unsweetened cocoa powder (NOT DUTCH PROCESS!)
2 T ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 C tomato juice
3 C beef stock or canned broth
8 medium garlic cloves, peeled and minced
2 T yellow cornmeal as optional thickener (more as needed)
32 oz dark red kidney beans (drained and rinsed)

In a large skillet, over medium heat, warm the oil. Add onions and
cook, stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven
over medium heat, combine beef and pork. Season with 2 T salt and
cook, stirring often, until meat has lost all its pink color and is
evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder,
cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring,
5 minutes. Stir in tomato juice and beef stock. Bring to a boil
then lower heat and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until
chili is thickened to your liking. Stir in garlic. To thicken chili
further or to bind any surface fats, stir in the optional cornmeal.
Stir in the beans and simmer another 5 minutes.

Serves 6 or more.

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Bill Pfeiffer, 1982 World Champion Chili

1 T oregano
2 T paprika
2 T MSG (monosodium glutamate)
11 T Gebhardt’s Chili powder
4 T cumin
4 T beef bouillon (instant, crushed)
36 oz Old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet
1 tsp mole (powdered), also called mole poblano
1 T sugar
2 tsp coriander seed (from Chinese parsley, cilantro)
1 tsp Louisiana Red Hot Sauce (Durkee’s)
8 oz tomato sauce
1 T Masa Harina flour
salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

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3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2″ cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili

Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.

Makes 6 cups.

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1(3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 c finely chopped celery
7 c peeled, chopper tomatoes
2 t sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 t oregano
1 T ground cumin
1/2 t MSG
1 T pepper
4 t salt
5 T chili powder
1 t cilantro
1 t thyme
1 c beer
2 cloves garlic, finely chopped
juice of lime

Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in
squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and
thyme with beer until all lumps are dissolved. Add tomato mixture,
chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork
chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank
steak in remaining drippings about 1/3 at a time. Add to pork
mixture. Return to simmer and cook slowly about 1 hour. Add onions
and green peppers, simmer 2-3 hours longer, stirring with wooden
spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden
spoon.

Serves 12

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1/4 lb each of the following dried beans: kidney, white, pink,
black, red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 C minced garlic
1/4 C toasted coriander seeds, ground
1/4 C ground cinnamon
1/4 C paprika
1/4 C cayenne pepper, or to taste for the timid of tongue
1/2 C ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1 1/2
hours or until beans are just tender.

While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes. Add the tomatoes with
their juice and the beer. Simmer for half an hour.

In another pan, cook the beef until the pink color disappears. Drain
and add it to tomatoe mixture.

When the beans are fully cooked, drain them, reserving the liquid,
and add the beans to the meat/tomato mixture. Salt to taste and let
the mixture simmer for about 1 hour. If it is too dry, add some of
the bean liquid.

Serves 25

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