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Sixty-three judges tasted for one hour and fifteen
minutes before declaring Carol Hancock, the High Sierra Regional Champ as
World Champion. Ernie Borgnine presented Carol, her husband Dave and son
Greg, a check for $25,000. They named their chili "Shotgun Willie Chili"
after singer Willie Nelson who is a friend of the Hancock's. They became
the second High Sierra Champ to win the World's Championship, joining Joe
and Shirley Stewart, the 1979 champions. Fred Wieland, the Baja Champion
was second; Skip Cooley, Oregon Champion, third; Virginia Champion Jeff
Spinks was fourth and Doug Wilkey, Idaho State Champion, was fifth. The
celebrity list included one of baseball's all time personalities, Billy
Martin. The crowd loved Billy and other celeb's like Ernie Borgnine,
William Conrad, Hugh O'Brian, Jack Kelly, Joanne Dru, Richard Herd, Chris
Mitchum, Andy Granatelli, and Iron Eyes Cody.
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Carol Hancock |
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| Ingredients: |
6 lbs Prime Beef, cubed or
coarse ground
4 medium onions, finely diced
1 15-oz can
Hunts Tomato Sauce
6 New Mexico dried pepper pods
6 Pasilla
dried pepper pods
4 cups beef broth
2 tablespoons vinegar
1 teaspoon Tabasco
16 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1
tablespoon MSG
½ teaspoon sugar
14 garlic pods, crushed- use
remaining pulp
1 cup water
1½ tablespoons oregano leaves
2-3 tablespoons Wesson Oil
black pepper
salt to taste
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| Instructions: |
Remove stems and seeds
from pepper pods and boil chili peppers in water for approximately
one hour until pulp separates from skin. Scrape pulp from skin, mash
into a paste. Use 1½ cups of this paste in recipe.
In the 1 cup
of water, bring the 1½ tablespoons oregano leaves to boil, steep
like tea. Strain, add the strained liquid to chili
mixture.
Procedures: Brown beef, a small batch at a time in
hot oil adding onions and black pepper to each batch. Remove meat to
chili pot as it browns. Add remaining ingredients, blend well. Cover
and simmer 2 hours, stirring occasionally.
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