I came across this recipe the other day when cleaning out my pepper binders. No, I have never made this recipe, but it sounds like something I should share here. Hope you like it. Sorry it's not a grilling recipe.
1991 World Championship Chili
Phase 1:
3 lbs. beef, cubed
1 TB. flour
1 TB. vegetable oil
1/2 lb. ground pork
1/3 cup chopped onions
1/2 TB. granulated garlic
10 1/2 oz. beef stock
28 oz. chicken stock
1 8 oz. can tomato sauce
1 1/2 tsp. cumin
1 (4 oz.) can mild green chilies
1 jalapeno pepper, seeded and chopped
1 tsp. fresh ground black pepper
3 TB. chili powder
Phase 2:
1/2 cup tomato sauce
4 TB. chili powder
2 TB. mild New Mexico chili powder
2 TB. cumin
1 tsp. granulated garlic
1 tsp. Tabasco
1 1/2 tsp. brown sugar
1. Sprinkle beef with flour. In a skillet over medium-high heat, heat the oil. Add the beef and pork and cook until browned. Drain and place meat in a 4 qt. cooking pot. Add next 10 ingredients and simmer, covered for 1 1/2 hrs.
2. Uncover pot and add all remaining ingredients; simmer 45 minutes. Makes 6 to 8 servings
Source: Sun Sentinel-5/92 - Randy Robinson-Columbus, Ohio
1991 World Championship Chili
Phase 1:
3 lbs. beef, cubed
1 TB. flour
1 TB. vegetable oil
1/2 lb. ground pork
1/3 cup chopped onions
1/2 TB. granulated garlic
10 1/2 oz. beef stock
28 oz. chicken stock
1 8 oz. can tomato sauce
1 1/2 tsp. cumin
1 (4 oz.) can mild green chilies
1 jalapeno pepper, seeded and chopped
1 tsp. fresh ground black pepper
3 TB. chili powder
Phase 2:
1/2 cup tomato sauce
4 TB. chili powder
2 TB. mild New Mexico chili powder
2 TB. cumin
1 tsp. granulated garlic
1 tsp. Tabasco
1 1/2 tsp. brown sugar
1. Sprinkle beef with flour. In a skillet over medium-high heat, heat the oil. Add the beef and pork and cook until browned. Drain and place meat in a 4 qt. cooking pot. Add next 10 ingredients and simmer, covered for 1 1/2 hrs.
2. Uncover pot and add all remaining ingredients; simmer 45 minutes. Makes 6 to 8 servings
Source: Sun Sentinel-5/92 - Randy Robinson-Columbus, Ohio