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Show Hot chili takes the edge off those cold mornings cumin, 12 tsp salt, 14 tsp coriander, Tabasco sauce. Mix well and simmer for M2. hours. Add the other can of chicken broth if necessary. After it has simmered for an hour and a half add the remaining seasoning. Cook 1 hour more. Salt to taste. Serves 6 to 8. By CHERlfi HUBER It's gets cold on those deer hunting hun-ting mornings. Sometimes it seems like a long wait until lunch and then an even longer wait until supper. That's why when it is served, supper better be good, hot and filling. One meal that fills the bill is chili. There are hundreds of chili - recipes circulating in the world. Chili purists, however, will like the attitude of the International Chili Society. "To bean or not to bean" is never the question at an International Interna-tional Chili Society World's Championship Cham-pionship Cookoff. It is far better at an ICS event to suffer the boils and bubbles of outrageous se&sonings that oppose and thereby end them with bland thickeners. Beans are banned in favor of hot and spicy concoctionsbut the ICS will put up $25,000 in total prize money with the winner receiving $25,000 at the ICS' World's Championship Cham-pionship Chili Cookoff to be held Sunday, October 22, at Tropico o Gold Mine, some 90 miles northwest nor-thwest of Los Angeles. Spectators will be able to sample the chili prepared by 85 championship champion-ship teams representing every region of the U.S. as well as England, Germany, Australia, Canada, Mexico, Guam, Korea and The Grand Caymen Islands; Fortunately, they'll also all be able to get a shot of Pepto-Bismol as well at a special Pepto booth. Reflecting its Texas origins, the ICS bars beans and spaghetti from its cookoffs. Carrots, wieners, saffron, saf-fron, turnips and the like are not prohibited but they're enough to make the judges question a chefs love of flag and country. The ICS has even caused a bill to be introduced in-troduced in Congress to make chili the official food of America. Chili Society Chili 3 lbs. top sirloin, cut into 14 inch squares 1 tsp Wesson oil 18 tsp seasoning salt 34 tsp garlic salt 14 tsp meat tenderizer 21312 cans chicken broth 6oz beef broth 8 oz Funt's Tomato Sauce 12 medium yellow onion chopped fine 12 medium white onion finely chopped 3-5 cloves of garlic finely chopped 5 tbsp Gebhardt's Chili Powder 6 tsbp California Chili Powder 4 tsp New Mexico Chili Powder 1 tbsp Pasilla 2 tbsp cumin finely ground 1 tsp salt 14 tsp coriander 1 tsp Tabasco Brand Pepper Sauce 12 tsp oregano 14 tsp cayenne pepper Brown meat about 1 pound at a time with one tsp Wesson oil, 18 tsp seasoning salt, 14 tsp garlic salt, 14 tsp garlic powder and 14 tsp meat tenderizer. Drain all excess grease, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth. Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, I tbsp |