Recipe - Scott Robinsons $25 000.00 World Chili Champ

INGREDIENTS/PHASE 1
3 pound Beef
One half pound Ground pork
1 tablespoon Flour
1 tablespoon Vegetable oil
1/3 cup Chopped onions
One half tablespoon Granulated garlic
1 cn Beef stock
2 cn Chicken stock
8 ounce Can tomato sauce
One half tablespoon Ground cumin
1 cn 4 ounce chopped green chilies
1 Chopped jalapeno pepper
1 teaspoon Black pepper
3 tablespoon Chili powder
1 One half cup Cook

INGREDIENTS/PHASE 2
4 ounce Can tomato sauce
4 tablespoon Chili powder
2 tablespoon Mild New Mexico chili powder
2 tablespoon Ground cumin
1 teaspoon Granulated garlic
1 teaspoon Tabasco
One half tablespoon Brown sugar
Three fourths cup Cook

Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4 quart pot.
Add all the rest of the Phase 1 ingredients and simmer, covered for 1 1/2
hours. NOTE: Meat should be cut into 1/2" cubes. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini