World Class Chili Recipes

  1. Dynamite Chili With Beans
  2. Texas Chili
  3. Fred Drexel's World Championship Chili (1981 World Champ)
  4. Arcadian Eight Bean Chili
  5. Bill Pfeiffer's"Los Venganza Del Almo" Chili (1980 World Champ)
  6. Black Bean Chili
  7. Capitol Punishment Chili
  8. Chasing Chili

Dynamite Chili With Beans


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

TEXAS CHILI CON CARNE

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


Fred Drexel, 1981 World Champion Chili

2 1/2 lb beef brisket, cut into 1" cubes
1 lb lean pork, ground
1 l arge onion, chopped finely
2 T Wesson oil
salt and pepper to taste
3 cloves garlic, minced
2 T diced green chilies
8 oz tomato sauce
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 C water
4 T chili powder (or 6 T if desired)
2 1/2 T ground cumin
1/8 tsp dry mustard
1/8 tsp brown sugar
1 pinch of oregano

In a large kettle or Dutch oven, brown the beef, pork and onions
in hot 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.
Serves 4, make ahead

Anne Rosensweig's Arcadian Eight Bean Chili


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
10 8 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


Black Bean Chili


4 C Dried black beans, sorted and rinsed
2 T Cumin seed
2 T dried oregano, preferably Mexican
1/2 C Olive oil
2 large onions, chopped
1 1/2 C finely diced green bell peppers
3 T minced garlic
4 1/2 tsp Hungarian paprika
1 tsp cayenne pepper
1 tsp salt
3 C crushed tomatoes in puree
4 fresh Jalapeno peppers, seeded and deveined, finely chopped
1 large Red bell pepper
6 oz Goat cheese, crumbled
Sour cream
warm flour tortillas

Place beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours.

Drain beans and return to pot. Add enough cold water to cover by two
inches. Cover and bring to a boil. Reduce heat and simmer until
beans are tender but not mushy, about 2 hours. Add water as
necessary.

Drain beans, reserving 3 cups liquid. Return beans to pot along with
1 cup of the cooking liquid.

Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
in small baking pan. Roast until fragrant, shaking occasionally,
about 10 minutes.

Heat oil in heavy skillet. Add onions, green pepper and garlic.
Stir over medium high heat for 3 minutes. Add cumin and oregano
mixture, paprika, cayenne, and salt. Cook until onions are soft,
about 10 minutes. Mix in tomatoes and jalapenos. Bring to a boil.
Gently stir into the beans. If necessary, thin with reserved liquid.

Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz
goat cheese in each bowl. Top with chili. Garnish with sour cream
and diced red bell pepper. Pass warm tortillas separately.
Serves 6 or more.

Roast Boar and Black Bean Chili


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.

Bill Pfeiffer's 1980 World Champ. Chili "Capitol Punishment" 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.

Chasing Chili


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
We've got more. We'll be adding a new chili recipe each week. Check back.
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