1983 17th Annual World's
Harold Timber, the Glacial Lakes Regional Champion, placed his name in the record book and took home the $25,000 first-place check as the 1983 World's Champion. Fred Drexel, the 1980 champion was second; Fred Wieland, the Shriners Regional Champ, took third place, fourth went to the Sierra Nevada Champ Darrel Beller and fifth was Santos Menchaca, the Nevada State Champion.
Seventy-four contestants from around the world, including Australia, England, Canada, and Guam, fired-up their Coleman stoves for a piece of the $35,000 in total prize money and awards. It was great to be back at Tropico and the people were glad to have us back; for over 20,000 spectators crowded into the cooking area to get a glimpse of one of the celebrities and a taste of the best chili in the world.
In a small sauce
pan dissolve in 2 cups warm water:
1 tablespoon sugar
8 oz beef consomme
2 teaspoons oregano
2 tablespoons paprika
2 tablespoons cumin
1 tablespoon celery salt
7 tablespoons Gebhardt Chili Powder
2 tablespoons MSG
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon Mole (paste)
When this is dissolved, add to a 6 quart cooking pot and keep at a lite boil.
In a frying pan, in a little Wesson Oil, saute:
2 lbs Beef Chuck, cut by hand into 3/8" cubes
2 lbs Top Round of beef coarsely ground
2 lbs Pork Butt medium ground
Add this to the above pot.
Saute in a little Wesson Oil:
3 cups finely minced onion
2 Tablespoons fresh garlic, finely minced
IAdd to the above pot along with 1 cup chopped green chilies. Then add: 20 oz Hunts Tomato Sauce Bring the pot to a boil and 1 can beer. Simmer uncovered for about 1½ to 2 hours stirring occasionally. Let stand for ½ hour and skim off excess grease. Correct seasoning to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand 1 hour before serving.