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| | Crouch TRGS42A -- Scott |
| | Robinson's rec |
| | Chili Championship |
| | Phase 1 |
| 3 x ca. 450 g | beef |
| 8 x ca. 30 g | Ground pork |
| 1 Esslöffel | flour |
| 1 Esslöffel | vegetable oil |
| 1/3 Tasse | onions chopped |
| 1/2 Esslöffel | Granulated garlic |
| 1 Dose | beef stock |
| 2 Dose | chicken stock |
| 8 x ca. 30 g | tomato sauce can |
| 1/2 Esslöffel | ground cumin |
| 4 x ca. 30 g | Can chopped green chiles |
| 1 | Jalapeno pepper chopped |
| 1 Teelöffel | black pepper |
| 3 Esslöffel | chilli powder |
| | Phase 2 |
| 4 x ca. 30 g | tomato sauce can |
| 4 Esslöffel | chilli powder |
| 2 Esslöffel | Mild New Mexico chili |
| | Powder |
| 2 Esslöffel | ground cumin |
| 1 Teelöffel | Granulated garlic |
| 1 Teelöffel | tabasco |
| 1/2 Esslöffel | brown sugar |
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Straight from the International Chili Society's newsletter, here's Scott Robinson's recipe...the one that won him $25, 000 and the World's Chili Championship...
Makin' It/Phase 1: Saute the meat in the vegetable oil, drain and add to a 4 quart pot. Add all the rest of the ingredients in Phase 1 and simmer covered 1 1/2 hours.
Makin' It/Phase 2: Uncover, add the ingredients from Phase 2 and simmer uncovered for 45 minutes.
Please notice that there are no beans involved in Scott's recipe. Per Ics rules, the use of beans or any other filler in competition chili is prohibited. But if ya gotta have 'em, add 3 or 4 cans of drained pintos just at the end, in time to warm 'em up before serving. But try it without the beans first so you can taste a $25, 000 bowl of red!
(TRGS42A)
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