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Name: The Chili Champ!
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: Chili Championship; 1 cn Beef stock; 1 ts Black pepper; 1 tb Flour; 2 cn Chicken Stock; PHASE 2-----; 1 ts Tabasco; 3 tb Chili powder.; PHASE 1-----; 4 oz Can chopped green chiles; CROUCH TRGS42A -- Scott; 2 tb Mild New Mexico chili; 1 ts Granulated garlic; 4 tb Chili powder; 1/2 tb Brown sugar.; Powder; 1/3 c Onions -- chopped; 1 Jalapeno pepper -- chopped; 1/2 tb Ground cumin; 1 tb Vegetable oil; 8 oz Ground pork; 2 tb Ground cumin; 3 lb Beef; 1/2 tb Granulated garlic; 8 oz Can tomato sauce; 4 oz Can tomato sauce

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INGREDIENTS

Chili Championship
1 cn Beef stock
1 ts Black pepper
1 tb Flour
2 cn Chicken Stock
PHASE 2-----
1 ts Tabasco
3 tb Chili powder.
PHASE 1-----
4 oz Can chopped green chiles
CROUCH TRGS42A -- Scott
2 tb Mild New Mexico chili
1 ts Granulated garlic
4 tb Chili powder
1/2 tb Brown sugar.
Powder
1/3 c Onions -- chopped
1 Jalapeno pepper -- chopped
1/2 tb Ground cumin
1 tb Vegetable oil
8 oz Ground pork
2 tb Ground cumin
3 lb Beef
1/2 tb Granulated garlic
8 oz Can tomato sauce
4 oz Can tomato sauce

Servings

INSTRUCTIONS

Straight from the International Chili Societys newsletter, heres Scott Robinsons recipe...the one that won him $25,000 and the Worlds Chili Championship... Makin It/Phase 1: Saute the meat in the vegetable oil, drain and add to a 4 quart pot. Add all the rest of the ingredients in Phase 1 and simmer covered 1 1/2 hours. Makin It/Phase 2: Uncover, add the ingredients from Phase 2 and simmer uncovered for 45 minutes. Please notice that there are no beans involved in Scotts recipe. Per ICS rules, the use of beans or any other filler in competition chili is prohibited. But if ya gotta have em, add 3 or 4 cans of drained pintos just at the end, in time to warm em up before serving. But try it without the beans first so you can taste a $25,000 bowl of red! FROM: MIKE ANDERSON (TRGS42A) Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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The Chili Champ!

Chili Championship 
1 cn Beef stock 
1 ts Black pepper 
1 tb Flour 
2 cn Chicken Stock 
  PHASE 2----- 
1 ts Tabasco 
3 tb Chili powder. 
  PHASE 1----- 
4 oz Can chopped green chiles 
  CROUCH TRGS42A -- Scott 
2 tb Mild New Mexico chili 
1 ts Granulated garlic 
4 tb Chili powder 
1/2 tb Brown sugar. 
  Powder 
1/3 c Onions -- chopped 
1  Jalapeno pepper -- chopped 
1/2 tb Ground cumin 
1 tb Vegetable oil 
8 oz Ground pork 
2 tb Ground cumin 
3 lb Beef 
1/2 tb Granulated garlic 
8 oz Can tomato sauce 
4 oz Can tomato sauce

Straight from the International Chili Societys newsletter, heres Scott  Robinsons recipe...the one that won him $25,000 and the Worlds Chili  Championship...    Makin It/Phase 1: Saute the meat in the vegetable oil, drain and add to a  4 quart pot.  Add all the rest of the ingredients in Phase 1 and simmer  covered 1 1/2 hours.    Makin It/Phase 2: Uncover, add the ingredients from Phase 2 and simmer  uncovered for 45 minutes.    Please notice that there are no beans involved in Scotts recipe. Per ICS  rules, the use of beans or any other filler in competition chili is  prohibited. But if ya gotta have em, add 3 or 4 cans of drained pintos  just at the end, in time to warm em up before serving. But try it without  the beans first so you can taste a $25,000 bowl of red! FROM: MIKE ANDERSON  (TRGS42A)    Recipe By     :    From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 8 Servings

Calories: 522
Calories from Fat: 335 (64%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 2.4g
Cholesterol 122.5mg		38 %
Sodium 406.8mg		14 %
Potassium 925.5mg		24 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 7.4g
Protein 36.6g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 522

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