1st Annual World's Championship Chili
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.
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.