Recipes - Sutter Creek’s First Annual Chili Cook Off

A couple of typical recipes...

For more recipes check the links page.

Buzzard’s Breath Chili winner of the 1971 Chili Appreciation Society International Cook off 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 cook off 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