and Swick Chili
2001 35th Annual
George Swick of Bakersfield, CA claimed first place and a giant check for $25,000. Now retired after working the same job for 37 years with a local irrigation district, George Swick first went with friend Daryl Beller to the ICS World Championship in 1984. He had never cooked a pot of competitive chili. George and his wife Maud, the 1999 World Champion, honed their recipe and got their first win at Santa Maria, California in 1985. Cooking in 30-40 cookoffs per year, the Swicks have mastered the craft.
44 oz 1/4'' cubed beef
3/4 cup finely chopped onion
5 medium garlic pods - pressed
1 14-1/2 oz can chicken broth
Second ingredient group:
2 medium Ortega whole green seeded and finely chopped chili peppers
8 oz beef broth
4 oz El Pato brand Mexican hot style tomato sauce
4 oz Hunt's Tomato Sauce
1 tsp Tabasco
Third ingredient group (spices):
1 1/4 tbl ground cumin
10 1/4 tbl chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 tsp salt
Fourth ingredient group:
1/2 tsp arbol chili powder
1/2 tsp New Mexico chili powder
1/4 tsp Accent
Pinch of brown sugar
Pinch of jalapeno powder
Brown beef in Wesson oil. Add onion and garlic. Simmer one hour.
After one hour add second ingredient group. Simmer one more hour.
After two total hours of cooking add the third ingredient group (spices).
After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.