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Buzzard’s Breath Chili — winner of the 1971 Chili Appreciation Society International Cookoff in Terlingua, Texas.

3 tablespoons lard, butter or bacon drippings
2 large onions, coarsely chopped
8 pounds beef chuck or round, coarse chili grind
5 cloves garlic, finely chopped
5 tablespoons, plus 1 teaspoon ground hot red chile
5 tablespoons, plus 1 teaspoon ground mild red chile

1 tablespoon cumin
1 teaspoon dried oregano (preferably Mexican)
3 8-ounce cans tomato sauce
3 cups water
2 tablespoons salt
1 cup masa harina (corn flour)
parsley

1. Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
2. Combine the beef with the garlic, ground chile, cumin and oregano. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned.
3. Add the tomato sauce, water, salt and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
4. Stir in the masa harina to achieve the desired consistency.
5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.
Serves: 16

Chili H. Allen Smith — 1 of 2 chilis in the very first CASI cookoff in Terlingua in 1967 (It was a tie!!)

2 tablespoons olive oil or butter
4 pounds beef sirloin or tenderloin, coarse chili grind
1 6-ounce can tomato paste
4 cups water
3 medium onions, coarsely chopped

4 large cloves garlic, finely chopped
3 tablespoons ground hot red chile
1 tablespoon dried oregano (preferably Mexican)
1/2 teaspoon dried basil
1 tablespoon cumin seed or ground cumin
salt and freshly ground pepper to taste

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.
Serves: 8

 
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