International Chili Society Prize Winning Chili

This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!

International Chili Society Prize Winning Chili
2 med. onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
2 tsp. oil
4 lbs. lean ground beef
2 (14½ oz) cans stewed tomatoes and juice
1 (15 oz) can tomato sauce
¼ c. green chili salsa
1 (6 oz) can tomato paste
3/4 c. chili powder
1 whole jalapeño pepper, canned, chopped
½ c. water
1 (4 oz) can green chilies, diced, plus juice
1 tsp. salt

In a Dutch oven, saute’ first four ingredients in hot oil until tender. Add the meat a pound at a time, stirring until the meat loses its redness. Drain and add water. Add the remaining ingredients, stirring after each addition. Simmer 2½ to 3 hours, stirring frequently. Season to taste with garlic, salt and pepper.

6-8 servings.

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