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Rudy Valdez, a full-blooded Ute Indian from
Palmdale, California, representing the Indian Nations, won the World's
Championship. This was the first year that, besides a trophy, prizes were
awarded to the winner. Rudy won a year's lease on a new Datsun Pickup, a
pair of Larry Mahan cowboy boots and a Rival crockpot. Second place went
to our first foreign winner, Jack Barber, representing England. Third
place was Donna Williams of Arizona and fourth went to Myrt Davis of
Rosamond, representing Tropico Goldmine.
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Rudy Valdez
Palmdale,
CA
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It was decided by Woody and Shelby that the International Chili Society
and World's Championship needed full-time management. Jim West was hired
as Executive Director and offices were established at the Balboa Bay Club
in Newport Beach, California. More celebrities were added to the World's
Championship. Those in attendance were: Joey Bishop, Michael Dante, Jane
Withers, John Casavettes, Harvey Korman, Peter Brown, Ross Martin, Peter
Hurkos and Chill Wills. Entertainment and celebrities were becoming a
trademark of the World's Championship with the popular Miss Chili Pepper,
Shoot N' Hollar, Mr Hot Sauce, and beer drinking contests. We lost H.
Allen Smith, Chef Mike Roy and Hondo Crouch to the big cookoff in the sky.
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Winning Recipe |
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Rudy
Valdez World Champion Chili
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| Ingredients: |
1 pound pork shoulder,
chopped into 3/8 inch pieces
1 pound beef flank steak, chopped
very finely but not ground
1 teaspoon cumin, divided into two
portions
1 ripe tomato, chopped
1 clove garlic, minced
1
medium white onion
6 6-inch long stalks celery, chopped
1 8
ounce can Ortega green chili salsa
1 8 ounce can Ortega green
chile peppers, diced
1 teaspoon oregano
1 teaspoon Tabasco
sauce
1 tablespoon hot New Mexico chili powder
1 tablespoon
medium New Mexico chili powder
1 heaping tablespoon mild New
Mexico chili powder
water
salt to taste
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| Instructions: |
Cook pork and beef in
separate pans for 20 minutes. Add ˝ teaspoon cumin to each
skillet.
In a 6 quart sauce pan, combine tomato, garlic, onion,
celantro, chili salsa, green chilies, oregano and Tabasco sauce.
Make a paste, adding a small amount of water, with the three grades
of chili powder and add it to the vegetable mixture in the saucepan.
Cook this mixture 20 minutes.
Drain the juice from the meat,
except 4 tablespoons and add the meat to the vegetable mixture. Cook
about 1˝ hours or until the meat is tender. Just prior to serving,
add salt to
taste.
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