Method: Brown meat. Brown onion, garlic and jalapeno together. Combine meat with onion mixture, beer, cumin, chilies, paprika, pepper, Accent, salt and mix. Add Wick Fowler's Mix. Add water to cover. Stir well. Cook at least two hours or until meat is tender.
About 30 minutes before serving add: 2 tsp. mustard, and 2 tsp. Heinz 57
Method: Sauté onions in butter a little at a time (use about 1/4 stick of butter for each batch of onions). Set sautéed onions aside. Brown ground beef. Drain excess grease. Put ground beef and onions together in a large stew pot. Add next 5 ingredients and stir. Add enough water to cover the meat about 1 1/2 inches. Bring to a boil. Lower heat, cover. Cook over low heat, stirring frequently, for 2 to 3 hours, adding more water when necessary. Add salt to taste.
About 30 minutes before judging, mix together the mustard and 57 sauce. Stir into chili. Add a sprinkling of cumin. This makes the chili smell delicious. Put the lid back on, and let the chili simmer.
Tenquila Price Winner
Method: Brown beef in an iron skillet and transfer to chili pot. Add tomato sauce and equal amount of water. Add onions, garlic and chili powder. Simmer for 20 minutes. Add cumin, oregano, salt and red ants to taste. Simmer, covered for 30 minutes to an hour. Add masa and cigar ashes to achieve desired thickness. Cook 10 additional minutes. Correct seasonings to taste.
Method: Brown meat till fat cooks off. Transfer to a large pot. Sauté onion and garlic in pan drippings until tender. Add tomato and mix well. Add next 8 ingredients and mix. Add remaining ingredients except masa and mix well. Simmer for at least 2 hours. Mix Masa with hot water to make a light paste. Add to chili 30 minutes before serving.
Method: Sauté onion and garlic in oil in a large heavy iron skillet. When onion is tender, add next 5 ingredients and stir to mix well. Stir in soup, tomato sauce and water, blending well.
Separately, combine corn muffin mix, jalapeno, egg and milk, blending well. Drop in large spoonfuls around edge of the skillet. Lower heat, cover and simmer for 15 minutes. Garnish with olives and fresh cilantro.
Method: Sauté onion and garlic in oil till tender. Add meat and stir to brown. Stir in 1 ounce of chocolate and all remaining ingredients. Mix well, bring to a boil. Reduce heat, simmer, uncovered, for 1 hour, stirring occasionally. Stir in remaining chocolate and cook till it is thoroughly blended.
Method: Boil beef in water for 30 minutes, stirring periodically. Add remaining ingredients, stir to blend. Bring to a boil, reduce heat and simmer for 2 1/2 hours. Cover and simmer another 1/2 hour. Refrigerate. Skim fat when cooled. Heat through and serve the next day.
Method: Brown meat in lard with onions and garlic. Put all in chili pot. Rinse cactus pieces in cold water. Drain and add to beef. Add remaining ingredients. Cover and simmer for 2 1/2 hours.
Method: Heat oil. Add meat, garlic and seasonings. Cover and cook slowly for 4 hours, stirring occasionally. Add water, continue cooking until slightly thickened, about 1 more hour. Legend holds that this chili was so good that the good guys turned bad just to get thrown in jail for a taste of it!
Method: Sauté meat till gray. Combine all ingredients except flour in a heavy pot. simmer 1 hour and 15 minutes. Thicken chili with mixture of flour and a little water. Simmer another 30 minutes. Call the fire department to hose out your mouth.
Method: Sauté beef, onion and garlic until beef is brown. Add remaining ingredients and simmer for 30 minutes.