1967 Winner of International Chili Society
in Terlingua, Texas. This is H. Allen Smith's recipe which actually
tied for first place back at the first annual World Championship
Chili Cook-Off in Terlingua, Texas with Wick Fowler's chili recipe.
According to the ICS it was a shoot-out between Wick Fowler and
H. Allen Smith. There were three judges; Hallie Stilwell, Floyd
Schneider and Dave Witts. Hallie voted for H. Allen, Floyd voted
for Wick. Dave Witts, the self- proclaimed mayor of Terlingua
and third judge, spat out both samples and declared his taste
buds were ruined! He called it a draw and declared a moratorium
for one year.
1st Annual World's Championship
Chili
- 4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal
amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
- Salt and pepper to taste
- In a 4-quart pot, cook meat in a little
olive oil or butter (or a blend of the two) until no longer pink.
Drain excess fat.
- Add remaining ingredients and simmer 2
to 3 hours with the lid on.
Makes 6 to 8 servings.
Recipe provided courtesy of the International
Chili Society.
