Source: Country World - Thursday, October 21, 1993
This recipe (by Cathy Wilkey of Seattle) took the first place $25,000 prize at the 1993, 27th World's Chili Championship in Reno, Nevada.
1 (3 pound) tri-tip beef or sirloin tip, cut into
small pieces or coarsely ground
2 teaspoons cooking oil
1 small yellow onion
1 (14 1/2 ounce) can beef broth
3 1/2 tablespoons ground cumin
1/2 teaspoon oregano
6 cloves garlic, finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 to 6 tablespoons California chili powder
1 (8 ounce) can tomato sauce
1 dried New Mexico chile pepper, boiled and pureed
3 dried California chile peppers
1 (14 1/2 ounce) can chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon brown sugar
Dash of MSG
Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes. Add 1 tablespoon cumin and 1/2 teaspoon oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.
Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring occasionally. Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer over medium heat.