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History will show that this was a very important
year for the World's Championship Chili Cookoffs. C.V. Wood, Jr., the man
who built Disneyland for Walt Disney, brought the London Bridge to Lake
Havasu, an ex-Texan from Amarillo, then living in Beverly Hills, threw his
pot in the competition. Wick Fowler, representing Texas, and Joe DeFrates,
the Illinois champion, were soundly defeated by the man who would call
himself the "UndeFeeted UndeniaBull World's Champion". C.V. Wood, Jr.
known as "Woody" captured the World's Championship with the flair of Cecil
B. DeMille. Woody started what is now known at all chili cookoffs, as
"showmanship". He had a large rooting section, t-shirts with his name on
them, a monstrous spice chest, a couple of Hollywood starlets as
assistants and an electronic chili gauge. This device had knobs for
altitude, temperature and humidity. When the two probes were placed in
Woody's chili it registered "EXCELLENT," setting off a siren. We had our
first winner! But more important, a team that would play an important role
in the future of Chili Cookoffs...... Carroll Shelby and C.V. Wood, Jr.
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C. V.
Wood
Beverly Hills, CA
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Winning Recipe |
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C.V.
Wood's World's Championship Chili
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| Ingredients: |
1 3-pound stewing chicken,
cut into pieces
1 ½ quarts water
OR 10-ounce cans chicken
broth s
½ pound beef suet
OR ½ cup Wesson oil
4 lbs flank
steak
5 lbs thin, center-cut pork shops
6 long green
chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP
ground cumin
½ TSP MSG (optional)
3 TSP pepper
4 TSP
salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known
as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4
15-ounce cans Hunts Tomatoes
¼ cup celery, finely chopped
2
cloves garlic, finely chopped
3 medium onions, cut into ½ inch
pieces
2 green peppers, cut into 3/8 inch pieces
1 pound
Jack cheese, grated
1 lime -- Dash of Tabasco
sauce
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| Instructions: |
Combine chicken with water
in a large pot and simmer 2 hours. Strain off broth and reserve
chicken for other use, or use canned chicken broth. Render suet to
make 6-8 TBS oil or use cooking oil. Trim all fat and bones from
pork and cut it into ¼ inch cubes.
Trim all fat from flank
steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or
until tender. Remove seeds and cut the chilies into ¼ inch squares.
Mix sugar, oregano, cumin, MSG, pepper, salt, chili powder, cilantro
and thyme with beer until all lumps are dissolved. Add the tomatoes,
celery, chilies, beer mixture and garlic to the chicken
broth.
Pour about a third of the reserved suet or oil into a
skillet, add pork and brown. Do only half total amount at a
time.
Add the pork to the broth mixture, cook slowly 30
minutes.
Brown beef in the remaining oil, about one third of
the total amount at a time. Add the beef to the pork mixture and
cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours
until meat is broken down, stirring with a wooden spoon every 15-20
minutes
Cool 1 hour and refrigerate 24 hours. Reheat chili
before serving it. About 5 minutes before serving time, add grated
cheese. Just before serving, add the juice of the lime and stir the
mixture with a wooden spoon. Makes 6 quarts.
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| Servings: |
6
quarts | |
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