Recipe - Margot Knudsons $25 000 Chili

2 md Onions, finely chopped
1 md Green chili pepper, minced
2 md Garlic cloves
One fourth teaspoon Cayenne pepper
One half ounce Regular dark chili powder
One half ounce Cumin
5 ounce Tomato sauce
3 ounce Bulk pork sausage
3 pound Prime beef, coarsely ground
One half teaspoon Coriander, ground
1 cup Beef broth, canned
One half cup Oregano tea, see directions
2 tablespoon Kidney suet/lard
2 ounce Gebhardt's Chili Powder
White pepper, to taste
Red pepper sauce, to taste
Cayenne pepper, to taste

To make the Oregano Tea:

Let 1 Tablespoon dried oregano leaves steep in One half cup hot water for 30
minutes, then strain out leaves and discard. Use the liquid that remains.

To make the chili:

Saute' onions and garlic in suet about 3 minutes. Add Gebhardt's and
Regular dark chili powder. Mix well. Brown beef in separate pan a pound at
a time, adding White Pepper to taste while browning. Add to onions and
spices; use a little beef broth to keep from sticking.

Saute' sausage and minced Green Chili Pepper about 2 minutes. Add to pot
with meat and onions and cook about 15 minutes. Add New Mexico Chili
Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well.
Cook about 30 minutes. Add Oregano Tea. Cover and cook over low heat about
2 hours or until meat is tender, stirring occasionally. During the last
2030 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.

NOTES : The 66yearold Mrs. Knudson was the fifth woman to win the
world title. It took her five years to perfect her winning recipe, which
was handed down from her father, a restaurant chef. "It has a little bite
to it, but that's what makes it good," she said, in winning the $25,000 top
prize at the 21st annual World Championship Chili Cookoff at Tropico Gold
Mine, Rosamond, California.
Recipe by: Dallas Morning News

Posted to MCRecipe Digest V1 #492 by Frank Cavalier fcaval@idt.net on
Mar 02, 1997.