Recipe By : Dallas Morning News
Serving Size : 8 Preparation Time :4:00
Categories : Southwestern Main Courses
Amount Measure Ingredient -- Preparation Method
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2 medium onions -- finely chopped
1 medium green chili pepper -- minced
2 medium garlic cloves
1/4 teaspoon cayenne pepper
1/2 ounce regular dark chili powder
1/2 ounce cumin
5 ounces tomato sauce
3 ounces bulk pork sausage
3 pounds prime beef -- coarsely ground
1/2 teaspoon coriander -- ground
1 cup beef broth -- canned
1/2 cup oregano tea -- see directions
2 tablespoons kidney suet/lard
2 ounces Gebhardt's Chili Powder
white pepper -- to taste
red pepper sauce -- to taste
cayenne pepper -- to taste
To make the Oregano Tea:
Let 1 Tablespoon dried oregano leaves steep in 1/2 cup hot water for
30 minutes, then strain out leaves and discard. Use the liquid that remains.
To make the chili:
Saute onions and garlic in suet about 3 minutes. Add Gebhardt's and
Regular dark chili powder. Mix well. Brown beef in separate pan a pound
at a time, adding White Pepper to taste while browning. Add to onions and
spices; use a little beef broth to keep from sticking.
Saute sausage and minced Green Chili Pepper about 2 minutes. Add to
pot with meat and onions and cook about 15 minutes. Add New Mexico Chili
Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well.
Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat
about 2 hours or until meat is tender, stirring occasionally. During the
last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.
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NOTES: The 66-year-old Mrs. Knudson was the fifth woman to win the
world title. It took her five years to perfect her winning recipe, which
was handed down from her father, a restaurant chef. "It has a little bite
to it, but that's what makes it good," she said, in winning the $25,000 top
prize at the 21st annual World Championship Chili Cook-off at Tropico Gold
Mine, Rosamond, California.
