Winner, 1987 World Championship: MARGO KNUDSON'S CHILI

 

Winner, 1987 World Championship

                      MARGO KNUDSON'S CHILI

2       medium onions, chopped

6       cloves garlic, approximately

2 T     kidney suet or lard (caudal fat???)

2 oz    Gebhardt's Chili Powder

1/2 oz  regular dark chili powder

3 lb    cubed or coarsely ground prime beef

        white pepper to taste

1 C     beef broth

3 oz    bulk pork sausage

1       medium green chili pepper, minced

1/2 tsp hot New Mexico chili powder

1/2 oz  cumin

1/2 tsp coriander (optional)

6 oz    tomato sauce

1/2 C   oregano tea (1 T. oregano steeped in hot water 30 min.)

1/2 oz  salt

1/4 tsp cayenne pepper (if needed)

dash    Tabasco Sauce

Saute onions and minced garlic in suet about 3 minutes.  Add

Gebhardt's and regular chili powder.  Mix well.

Brown beef in another pan, a pound at a time, adding white pepper

while browning.  Add meat to onions and spices, using a little broth

to keep from sticking.

Saute sausage and green chili pepper together 2 minutes.  Add to the

pot along with meat and onions.  Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and

remaining broth.  Mix well and cook for 30 minutes.

Add oregano tea (strained).  Cover and cook over low heat about 2

hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and

Tabasco, if needed.

Serves 6

KEYWORDS:  chili, spicy, make ahead, main dish, hot