| Photo: Pixabay

Chiliheads from all around the world meet each year to showcase their cooking abilities – and their resistance to heat! – in the World Championship Chili Cook-off. Have a look at last year’s winning recipe!

Ingredients

3 LB Tri-tip, 1/4 to 3/8 inch diced
1 OZ. whiskey

STOCK
28 OZ. beef stock
1 cube chicken bouillon
1 TBL sea salt
3 OZ. tomato sauce

SPICE DUMP 1 
2 TBL medium roast ground chilis
1 TBL onion powder
1 TSP garlic powder
1/2 TSP white pepper

SPICE DUMP 2 
3 TBL red ground chilis
1/2 TBL chili powder
2 TSP garlic powder
1 TSP Mexican oregano
2 TSP brown sugar

SPICE DUMP 3 
4 TBL chili powder
1 1/2 TBL cumin
2 TSP apple cider vinegar

AS NEEDED
sea salt, to taste
cornstarch, to thicken as needed

Instructions

  • Pour 1 oz. of Crown Royal Rye and make a toast to your friends and family.
  • Combine all stock ingredients and begin to heat.
  • Brown tri-tip and add to stock along with Spice Dump 1. Cook for 90 minutes.
  • Add Spice Dump 2. Continue cooking for 15 minutes.
  • Add Spice Dump 3. Continue cooking for 45 minutes.
  • As necessary, add cornstarch to thicken and/or salt to taste.

 

Vocabulary

society Gesellschaft — recipe Rezept — ingredient Zutat — LB Pfund — tri-tip Bürgermeisterstück (Rindfleisch) — 1/2 inch 6,35 mm — 3/8 inch 9, 5 mm — to dice in Würfel schneiden — OZ = ounce Unze (≈ 28 g) — stock Fond; s.w.u. beef stock Rinderfond — TBL = tablespoon Esslöffel — cube Würfel — spice dump h.: Gewürzmischung (to d. kippen) — medium roast mittel geröstet — ground gemahlen — powder Puder — TSP = teaspoon Teelöffel — cumin Kümmel — apple cider vinegar Apfelweinessig — as needed; s.w.u. as necessary je nach Bedarf — to taste nach Belieben — cornstarch Maisstärke — to thicken andicken — instructions Zubereitung — to make a toast anstoßen — to heat erhitzen — to brown anbraten — along with zusammen mit

 

Visit the International Chili Society website for more recipes.