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ICS 1972

"Chili Rockies Style"

Howard Winsor

World's Champion 1972

North, South, East & West...cooks took no prisoners at the World's Championship Chili Cookoff. Howard Winsor, walked away with 1st place, the coveted bronze chili pot. His World Champion Chili will go down in history as the best bowl of chili for 1972!


1 medium sized onion, chopped in blender
5 or 6 large cloves garlic, chopped in blender
½ cup water
2 lbs lean beef, cut into ¼ inch cubes
1 lb pork, cut into ¼ inch cubes
7 ounce can Ortega brand green chilies, including liquid
5 or 6 jalapeño peppers
1 can, No 2 tomatoes, whole, chopped in blender (14¼-oz)
1 can, No 303 tomatoes, whole, chopped in blender (16-oz)
4 large bay leaves
1 TBS oregano
1 TBS salt
1 TSP cumin powder


Chop onion, garlic and water in blender. Cook until soft. Add meat; cook until it loses red color. Add green chilies and jalapeño peppers to the blender and puree to make a Chile pulp. Add 1 cup Chile 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 past 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.


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