© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Servings: 6 to 8
International Chili Society World Champion 1970
Wick Fowler, a Texas journalist, was one of the contestants in the first Chili Cook-Off at Terlingua, Texas in 1967.
3 pounds chili meat1
1 15 ounce can tomato sauce
1 onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon ground cayenne
1 teaspoon Tabasco sauce
1 level Tablespoon ground oregano
1 level tablespoon ground cumin
6 red chili peppers, optional
4 heaping tablespoons chili powder
1 level tablespoon paprika
2 tablespoons flour
Sear meat in skillet with onions and garlic. When meat is thoroughly seared, add the tomato sauce, and enough water to cover the meat. All all other ingredients. Cover with ½ inch water and stir, mixing well. Simmer for at least 1 ½ hours, or longer, stirring occasionally. Towards the end of the cooking time, skim off the fat and add the flour mixed with enough warm water to make a thin paste. Stir well and cook until chili thickens.
1 Chili Meat is coursely ground round steak or well-trimmed chuck.