This recipe (by Cathy Wilkey of Seattle) took the first place $25,000 prize at the 1993, 27th World’s Chili Championship in Reno, Nevada.

3 lb tri-tip beef, or other tough/tasty cut in small pieces (or coarse ground)
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin, ground
1/2 t oregano
6 cl garlic, finely chopped
3 T gebhardt chili powder
1 T New Mexico mild chili powder
6 T california chili powder
8 oz tomato sauce
1 New Mexico chili, Dried
1 pepper, boiled and pureed
3 california chili, Dried
1 peppers, boiled and pureed
14 1/2 oz can chicken broth
1 t Tabasco pepper sauce
1 t brown sugar
lime, juice of
salt to taste

Brown meat in oil over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min.

Add 1 Tb cumin and 1/2 ts oregano.

Reduce heat to light boil and add 1/2 of the garlic. Add 1/2 of the chili powder and cook for 10 min.

Add tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.

Cook for 1 hr on medium heat stirring occasionally.

Add remaining chili powders and cumin.

Simmer for 25 min on medium-low, stirring occasionally.

Turn up heat to medium and add remaining ingredients. Simmer until ready.

Get more recipes and cookbooks by joining Faith’s Recipe Club.