Swick and Swick World Championship Chili

Name: Swick and Swick World Championship Chili
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons oil; 44 ounces beef, cut in 1/4-inch cubes; 3/4 cup finely chopped onion; 5 medium garlic cloves, pods pressed; 1 (14 1/2 ounce) can chicken broth; 2 medium ortega whole green chili peppers, seeded and finely chopped; 8 ounces beef broth; 4 ounces el pato brand mexican hot style spicy tomato sauce; 4 ounces Hunts tomato sauce; 1 teaspoon Tabasco sauce; 1 1/4 tablespoons ground cumin; 10 1/4 tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico); 1 teaspoon salt; 1/2 teaspoon arbol chili powder; 1/2 teaspoon new mexico chile powder; 1/4 teaspoon Accent seasoning; 1 pinch brown sugar; 1 pinch jalapeno powder

Submitted by Michael Boyd

"This is not fast food nor is it diet food. This is George and Maud Swick's recipe; it's the 2001 World Champion, International Chili Society. I use this as a baseline and substitute liberally. She uses oil I try to use bacon fat or whatever is around the house. I usually add some beer, I mix and match different chili powders, and sometimes I feel like making it hotter; sometimes I make it less hot."

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Ready In:: 3hrs 20mins
Ingredients:: 18
Serves:: 6-8

ingredients

First ingredient group
2 tablespoons oil
44 ounces beef, cut in 1/4-inch cubes
³⁄₄ cup finely chopped onion
5 medium garlic cloves, pods pressed
1 (14 1/2 ounce) can chicken broth
Second ingredient group
2 medium ortega whole green chili peppers, seeded and finely chopped
8 ounces beef broth
4 ounces el pato brand mexican hot style spicy tomato sauce
4 ounces Hunts tomato sauce
1 teaspoon Tabasco sauce
Third ingredient group (spices)
1 ¹⁄₄ tablespoons ground cumin
10 ¹⁄₄ tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 teaspoon salt
Fourth ingredient group
¹⁄₂ teaspoon arbol chili powder
¹⁄₂ teaspoon new mexico chile powder
¹⁄₄ teaspoon Accent seasoning
1 pinch brown sugar
1 pinch jalapeno powder

directions

Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
After one hour add second ingredient group. Simmer one more hour.
After two total hours of cooking add the third ingredient group (spices).
After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

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Reviews

George was my boss and a great chili cook. Maud and George both where World Champions. I have had this chili. none better.

jaeggman
It's the Best Chili I have ever made.

lakezeus08

RECIPE SUBMITTED BY

Michael Boyd

I'm a 58-year-old househusband who loves to cook. I have a son whose friends love to stop by when I'm cooking. I'm an avid cook and although my friends claim a gourmet one, I am much too humble to admit that. I am a home brewer and am passionate about the hobby. If you get me started talking about making beer I could, and do, go on for hours, completely ignoring the glazed eyes and bored countenance of my companions. I drink beer two or three times a week and usually have several styles on hand. I like to be able to not have to buy it. I like to BBQ, in the true sense of the word. I have two Webers?, a gas grill and a smoker in my back yard. I?m working on a plan to build another smoker. Most weekends in the summer I cook outdoors, sometimes enough for the week. My wife and I are empty nesters, living on ten acres in the foothills. We?re animal lovers and have dogs, cats, goats and chickens. I love those fresh eggs. We compost, reuse, re-cycle, do whatever we can to lower our environmental footprint. I plant a big garden every year with tomatoes, squash, lots and all kinds of peppers, basil, cabbage, brussel sprouts, varieties of lettuce, berries, hops!, sometimes beans, sometimes potatoes, and whatever strikes my fancy at the time. On a good year I?m made a years supply of tomato products; tomato paste, sauce and even homemade catsup.

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