Constellation Spirits Presents Great Chili Recipes from Montezuma
The Tequila that makes chili great!

A brief but selective sampling of the finest chili recipes known to man, and the drinks that make them a memorable taste experience.

Chili Lovers Compete for $25,000 Prize
Recipes

The rise in popularity of Chili Cook-Offs is an indication of the fascination of this dish. The variations are endless…the competition fierce…the events charged with excitement. The 1983 World Champion won $25,000, and his recipe is below. Try it tonight with a Montezuma Margarita.

SOME LIKE IT HOT
A Brief Story of Chili

What is it about chili that turns grown men into snarling, squinty-eyed competitors who would murder their grandmother for divulging a recipe "sure to win" the Championship? No one knows, but it is said (and often) that "chili powder makes you crazy."

The debate (or war) over Chili extends not only to whose is the best, but also to where it originated. The Texans, of course, insist they invented the magical, mystery meal. However, there is one grisly legend which won't die. (That is: the enraged Aztecs chopped up invading Spanish conquistadores, seasoned them with green chile peppers and ate them, thus creating the world's first chili party.)

Chili - a hot subject! There is little doubt that Chili was a staple during the trail drives of the early nineteenth century. Without Chili, the West may not have been won. Even the bad guys liked chili. Frank and Jesse James supposedly ate great pots full of it before their biggest bank jobs.

Chili parlors eventually sprouted all over the country and by the 1950's everybody seemed to have tried it at least once. This time period was the initiation of the Great Bean Controversy (beans or no beans?) which still rages today.

Chili lovers are no longer just Texans and there are actually individuals who are to chili what Terry Robards is to wine. Yet, the debates continue…Who invented Chili? Whose recipe is the greatest? And how many variations are possible?

We present the following championship recipes for you to try…or better yet, invent your own and go for the prize in your local Chili Cook-Off. Even if you don't win, it's guaranteed you'll have fun.

International Chili Society
World Champion Chili Recipe – 1983
Howard Timber

In a small saucepan dissolve in 1 cup warm water:
2 tsp. sugar
6 oz. beef consomme
1 tsp. oregano
1 T. paprika
1 T. ground cumin
2 tsp. celery salt
4 T. chili powder
1 tsp. Tabasco
1 tsp. garlic powder

Put into large cooking pot and add:
10 oz. Hunt’s tomato sauce
½ c. chopped green chiles
1 can Modelo Especial beer
2 oz. Montezuma White or Aztec Gold Tequila

Bring to light boil and simmer.

In frying pan saute in Wesson Oil and add to pot the following:
2 cups finely minced onions
3 lbs. coarsely ground beef chuck or top round

Simmer uncovered for about 1½ to 2 hours, stirring occasionally. Turn off and let stand ½ hour, and skim off excess grease. Season to taste and thicken with Masa Harina in warm water to proper consistency. Cover and let stand 1 hour before serving.

International Chili Society
"German Red" Oklahoma Championship
Floyd Cunningham

6 pound beef, coarsely ground
1 cup chili powder
2 tablespoons ground oregano
2 tablespoons salt
1 tablespoon coriander
2 tablespoons garlic powder
2 quarts water
½ c. yellow cornmeal
4 capsules vitamin E supplement, 100 I.U. each *
1 pound German smoked sausage, cubed

Cook meat until it turns gray, then add all spices and stir. Add water and heat to a boil. Reduce heat and let simmer for 2 hours. Stir in cornmeal; if too thick, add water to suit. Add German smoked sausage and heat for 30 minutes. (Hot country sausage may be substituted for German if necessary.) Serves: 10 to 12.

* Floyd says it gives his chili a message.

International Chili Society
World Championship Chili–1972
Howard Winsor

1 medium-sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
½ cup water
2 pounds lean beef, cut into ½-inch cubes
1 pound pork, cut into ¼-inch cubes
7-oz. can Ortega green chiles, incl. liquid
5 or 6 jalepeno peppers
1 can, No. 2, tomatoes, whole, chopped in blender (14½ oz.)
4 large bay leaves
1 tablespoon oregano
1 tablespoon salt
1 teaspoon cumin powder

Chop onion, garlic, and water in a blender. Cook until soft. Add meat; cook until it loses red color. Add green chiles and jalapeno peppers to the blender and puree to make a chili pulp. Add 1 cup chili pulp and tomatoes to meat; cook 20 minutes. Add other seasonings. Remove bay leaves about halfway through cooking time. Use covered pot; you might have to remove lid last part of cooking time if too thin. Total cooking time, approximately 3 hours. If you want to use beans, put in bottom of bowl before adding chili. Serves: 6 to 8.

International Chili Society
Georgia Championship Chili
Hy Abernathy

6 pounds lean beef, coarsely ground
3 cups tomato sauce
1 quart burgundy wine
4½ teaspoons chili powder
½ large onion, minced
4 large mushrooms, finely chopped
2 tablespoons cooking oil
4 teaspoons garlic powder
1 teaspoon oregano
Dash cumin powder
Dash rosemary
1 to 4 teaspoons MSG
½ to 2 teaspoons cayenne
½ teaspoon black pepper
¼ cup masa or flour
Salt to taste

Sear meat to golden brown in large skillet. Transfer meat to 1½-gallon kettle. Add tomato sauce and 2 cups burgundy wine and heat to boiling. Saute onions and mushrooms with oil in a skillet. Mix in all remaining spices, except pepper and salt. Add 1 cup burgundy and cook for 30 to 40 minutes, stirring constantly. Make a thin paste of flour and water and add to mixture, stirring every 5 minutes. Mix in remaining 1 cup burgundy and continue stirring. Add tap water as necessary to thin mixture. Add pepper and salt to taste during the last hour. Cook on low heat 3 to 6 hours. Serves: 10 to 12.

International Chili Society
Colorado "Indian Chili"
Joe Burgoz

5 lbs. beef chopped into small cubes
3 lbs. pork chopped into small cubes
6 tablespoons lard
5 cloves garlic, chopped
2 large onions, chopped
2 med.-sized bell peppers, chopped
2 yellow chiles
4 long green chiles
2 tablespoons flour
4 tablespoons red chili sauce
1 8-ounce can hot tomato sauce
2 tablespoons prepared mustard
2 tablepoons Worcestershire sauce
1 tablespoon cumin powder
Dash of oregano
2 medium cans beef broth
2 tablespoons salt
1 tablespoon pepper

Brown meat in 2 tablespoons lard in a large skillet. Pour into chili pot. In another 2 tablespoons lard, sauté garlic, onions, bell pepper, and chiles. Add to chili pot. Heat remaining 2 tablespoons lard in skillet. Add flour and brown. Pour in chili sauce. Stir until smooth; pour into chili pot. Bring to boil; add other ingredients. Cook slowly 2½ hours, stirring often. Serves: 12 to 16.

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