Actor Lee Horsley presented a check for $25,000 to Linda & Kenton Stafford, the Lower Colorado Regional Champions. The accounting firm of Pannell, Kerr and Forster said it was one of the closest World's Championships ever judged. George Swick, the Baja Regional Champ, was second and Jerry Simmons, the Mile High Regional Champ, was third. Tied for fourth and fifth was Jim Beaty the 1986 World's Champion and Ellen Lilja, the Idaho State Champion. Jim Beaty won the taste-off.
3lbs top sirlon, cut into 1/4 squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp meat tenderizer
2 13-1/2 oz cans chicken broth
6 oz beef broth
8 oz Hunts Tomato Sauce
1/2 med yellow onion (finely chopped)
1/2 med white onion (finely chopped)
3-5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
1/4 tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
1/2 tsp oregano
1/4 tsp cayenne pepper
Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, 1/4 tsp garlic salt, 1/4 tsp garlic powder and 1/4 tsp meat tenderizer.
Drain all excess greese, put meat into cooking pot, add the following ingredients: 1 can of chicken broth, beef broth, Hunts Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardts Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla, 1 tbsp cumin, 1/2 tsp salt, 1/4 tsp coriander (optional), 1 tsp Tabasco (optional).
Mix well, now simmer for 1 1/2 hours, add the other can of chicken broth if needed.
After it has simmered for an hour and a half add the following: 1/2 tsp oregano, 1/4 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt.
Cook 1 to 1 1/2 hours more, keep your eye on the pot from time to time. Salt to taste.