ICS | International Chili Society



			Harold Timber

		1983

Harold Timber, the Glacial Lakes Regional Champion, placed his name in the record book and took home the $25,000 first-place check as the 1983 World's Champion. Fred Drexel, the 1980 champion was second; Fred Wieland, the Shriners Regional Champ, took third place, fourth went to the Sierra Nevada Champ Darrel Beller and fifth was Santos Menchaca, the Nevada State Champion.

Harold Timber
Taos, NM

Seventy-four contestants from around the world, including Australia, England, Canada, and Guam, fired-up their Coleman stoves for a piece of the $35,000 in total prize money and awards. It was great to be back at Tropico and the people were glad to have us back; for over 20,000 spectators crowded into the cooking area to get a glimpse of one of the celebrities and a taste of the best chili in the world.

Winning Recipe

Harold Timber World Champion Chili




Ingredients:
In a small sauce pan dissolve in 2 cups warm water: 1 tablespoon sugar 8 oz beef consomme 2 teaspoons oregano 2 tablespoons paprika 2 tablespoons cumin 1 tablespoon celery salt 7 tablespoons Gebhardt Chili Powder 2 tablespoons MSG 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 tablespoon Mole (paste) When this is dissolved, add to a 6 quart cooking pot and keep at a lite boil. In a frying pan, in a little Wesson Oil, saute: 2 lbs Beef Chuck, cut by hand into 3/8" cubes 2 lbs Top Round of beef coarsely ground 2 lbs Pork Butt medium ground Add this to the above pot. Saute in a little Wesson Oil: 3 cups finely minced onion 2 Tablespoons fresh garlic, finely minced

Instructions:
Add to the above pot along with 1 cup chopped green chilies. Then add: 20 oz Hunts Tomato Sauce Bring the pot to a boil and 1 can beer. Simmer uncovered for about 1� to 2 hours stirring occasionally. Let stand for � hour and skim off excess grease. Correct seasoning to taste. Thicken with Masa Harina in warm water to suitable consistency. Cover and let stand 1 hour before serving.