|
 |
| |
 |
|
|
|
|
 |
 |
|
Allegani Jani Schofield |
 |
 |
 |
|
1974 |
 |
 |
|
|
|
|
|
|
|
|
|
| |
|
| |
This was to be
the last year the World's Championship was held in Terlingua. Allegani
Jani Schofield became the first female World's Champion. Carroll Shelby,
C.V. Wood, Jr. and Frank Tolbert were the key individuals in organizing
the International Chili Society World's Championship Chili Cookoff. Frank
resigned from the Board after the cookoff and suggested that Shelby and
Wood hold it in California.
|
|
 |
| |
|
| |
|
| |
|
| |
Winning Recipe |
| |
|
| |
|
|
|
| Ingredients: |
4 pounds stew meat, ground
once
3 onions, chopped
2 tablespoons oil
salt and pepper
to taste
2 heaping teaspoons cumin seeds
6 cloves garlic,
mashed
1 can Hunts tomatoes
1 teaspoon sugar
½ can Beer
2 packs chili powder
3 teaspoons mole paste (available in
stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeño peppers,
chopped
½ cup masa flour (available in stores stocking mexican
groceries)
|
|
| Instructions: |
Brown meat and onions in
oil. Season with salt and pepper. Using a molcajete (a Mexican
grinding tool), grind cumin seeds and garlic with a little water.
Add to meat.
In a blender, combine tomatoes, sugar, beer chili
seasoning and chili powder. Add to stew along with mole paste,
Tabasco sauce, salt and water and jalapeño peppers.
Cook for
2½ hours, stirring well from time to time.
At the end of the
cooking time, make a runny paste of masa water, adding it to the
stew to thicken it. Stir the stew rapidly while adding the paste to
keep it from getting lumpy. Cook ½ hour
more.
| |
|
|
|
