MENU
 
 
 
 

  • Championship Chili - CASI Style

    1 vote
    Championship Chili - CASI Style
    Prep: 30 min Cook: 2 hours Servings: 8
    by Kevin Greggans
    5 recipes
    >
    1993 New Mexico Chili Cookoff, Alamogordo – Championship Winner CASI Style - as interpreted by K. Greggans, San Francisco This makes a medium-medium hot chili with intense, layered flavors. Adjust the chili seasonings according to taste. I’ve divided this recipe into 3 discrete steps. The secret to success is to adhere to the stated cooking times to allow the seasonings to infuse into the meat as much a possible. The ingredients are listed in the individual steps. Start with about 3 pounds of Tri-tip roast. You can substitute beef rump roast, but in my opinion, tri-tip is better. Dice into about 1/3-1/2 inch cubes. It takes a while, but it’s worth it to create small pieces.

    Ingredients

    • Step 1 Ingredients-
    • • 1 teaspoon Crisco
    • • 1 can beef broth
    • • 1 8oz can tomato sauce
    • • 1-1/2 cups water
    • • 1 tablespoon New Mexico mild red chili powder
    • • 2 tablespoons of New Mexico hot red chili powder(can subst. California chili powder)
    • • 1 tablespoon onion powder
    • • 1-1/2 teaspoons of cayenne pepper
    • • 2 teaspoons beef bouillon granules
    • • 1 teaspoon chicken bouillon granules
    • • ½ teaspoon salt
    • Step 2:
    • Ingredients-
    • • 1 tablespoon ground cumin
    • • 2 teaspoons garlic powder
    • • 2 tablespoons Texas-style chili powder
    • • ½ tablespoon New Mexico hot red chili powder
    • • ½ tablespoon New Mexico mild red chili powder
    • • ¼ teaspoon ground black pepper
    • • 1 tablespoon brown sugar
    • Step 3:
    • Ingredients-
    • • ½ teaspoon seasoning salt
    • • 2 tablespoons Gebhardt’s Chili Powder
    • • 1 teaspoon onion powder
    • • 1 teaspoon cumin
    • • Jalapeno powder to taste (can substitute a dash or three of jalapeno based hot sauce)

    Directions

    1. Step 1 directions-
    2. In a large pot, brown the beef in the Crisco. Drain any excess fat. Add the beef broth, tomato sauce and water. Simmer the mixture for 15 minutes, then bring to a boil and add the mild red chili powder, hot red chili powder, onion powder, cayenne pepper, beef and chicken bouillon granules and salt. Cover the pot, reduce heat and simmer for 1 hour.
    3. Use a thick pot or deep large fry pan with a lid that retains heat.
    4. Step 2 directions-
    5. When the hour is up, let the chili set for 15 minutes without any heat. Bring the chili back to a boil and add all the listed ingredients. Reduce heat to simmer. Continue to cook until the meat is tender.
    6. Step 3 directions-
    7. Finally, 15 minutes before you are ready to serve, add the listed ingredients. Chili is judged without anything else added to it. If you enjoy your chili with beans, add a can of red beans at this point so they can cook through. Rinse them before adding to the chili.
    8. Serving:
    9. I enjoy my chili with sharp cheddar cheese sprinkled on top along with a little chopped red onion. You can also serve this along with steamed rice, or piled high on a hot dog.
    10. Beverages:
    11. BEER! - cold, refreshing BEER!! Have one at every step of the cooking process. At meal time, this goes well with a margarita, a spicy zinfandel, or a petite syrah.
    12. ENJOY!

    Leave a review or comment