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George Horn, of the
national accounting firm Pannell, Kerr, Forster, certified the votes of
the judges and announced that Margo Knudson, the High Sierra Champion, had
won the 21st Annual World's Championship Chili Cookoff. Margo is the fifth
woman to win the World's Championship and the third High Sierra champion
to capture the title of World's Champion Chili Cook. She also took home a
check for $25,000. Richard Rutherford, the Colorado State Champion was
second; third went to Bob Grayson, the Oregon Champ; Jean Simmons, the
Tennessee Champion, was fourth and the Nevada State champ, Leon Thompson,
was fifth. Carroll Shelby had termed the World's Championship
Chili Cookoff as an "Adult Woodstock" and this year's cookoff certainly
verified the tag. Al "Red Dawg" Weber and his "Custer's Last Band" had the
crowd dancin' all day in between the Miss Chili Pepper, Mr Hot Sauce,
Shoot n' Hollar and beer drinking contests. |
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Margo
Knudson
Loomis, CA
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| Ingredients: |
3 lbs cubed (or coarsely
ground) tri tip cut beef
3 oz sausage
2 tbsp kidney suet or
Wesson Oil
½ oz salt
2 oz Gebhardt Chili Powder
½ oz
chile powder
½ tsp Hot New Mexico Chili Powder
½ oz cumin
oregano tea*
white pepper to taste
5 to 7 cloves garlic
2 med onions, chopped fine
½ tsp corriander (optional)
4
to 6 oz Hunts Tomato Sauce
½ pt beef broth, add water if
necessary
1 med ortega pepper (minced)
¼ tsp cayenne pepper
dash of Tabasco
*oregano tea= 1 tbsp oregano leaves in ½ cup
hot water, let steep. |
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| Instructions: |
| Saute onions and garlic in
suet about 3 minutes. Add Gebhardts and chile powder, mix well.
Brown beef in separate pan a pound at a time, pepper while browning,
add onions and spices, use a little beef broth to keep from
sticking. Saute sausage and ortega pepper together (about 2
minutes). Add to pot and cook about 15 minutes. Add remaining
spices, Hunts tomato sauce, water or broth, mix well. Cook about 30
minutes. Add oregano tea. Cook about 2 hours or until meat is
tender, stirring occasionally. Last 20 to 30 minutes add salt and
cayenne pepper if needed. |
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| Servings: |
6-8 | |
