Recipe by Michael Boyd
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.
First ingredient group
- 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
Second ingredient group
- 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
Third ingredient group (spices)
- 1 1⁄4 tablespoons ground cumin
- 10 1⁄4 tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico)
- 1 teaspoon salt
Fourth ingredient group
- 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 See How It's Made
- Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
- After one hour add second ingredient group. Simmer one more hour.
- After two total hours of cooking add the third ingredient group (spices).
- After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.