Ultimate Championship Chili
This award-winning chili recipe, originating from the heart of Texas, is a rich and flavorful dish that has redefined chili competitions. First capturing the title at a regional cookoff in Reno, Nevada in 1978, this recipe has since garnered numerous accolades, including four world championships, and over $100,000 in prize money. With its perfect blend of spices, slow-cooked tender meat, and a depth of flavor that draws you in, this chili is not just a meal—it's a tradition. Whether served at a family gathering or a competitive cook-off, this chili promises to impress and satisfy chili aficionados and novices alike.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Ground round or ground beef brisket
5 lbs (Ask the butcher for 'chili grind')
Wesson oil or rendered kidney suet
1/4 cup (N/A)
Medium onions
2 (Chopped)
Cumin seeds
5 teaspoons (Cracked or ground)
Commercial chili powder
8 tablespoons (Ensure it's pure chili powder)
Garlic cloves
3 (Pressed)
MSG
2 tablespoons (Optional)
Chili pods
5-15 pods (Depending on desired heat; remove stems, seeds, and membranes)
Dried oregano leaves
1 teaspoon (Brewed in water)
Instructions
1
Begin by preparing the chili pods: Remove the stems, membranes, and seeds. In a pot, cover them with water and simmer for about 30 minutes until they soften.
2
Once cooked, remove the pods and blend them into a smooth paste, adding a bit of reserved chili water if necessary to achieve a smooth consistency. Set the chili paste aside and keep the reserved water.
3
Chop the onions finely and, if using whole cumin seeds, crush them with a rolling pin or grind them using a mortar and pestle until they are fragrant.
4
Brew 1 teaspoon of dried oregano in a cup of water for 10 minutes and strain to reserve the oregano-infused water.
5
In a large pot or Dutch oven, heat the Wesson oil (or rendered kidney suet) over medium-high heat. Brown the ground meat in batches, seasoning it with black pepper as it cooks to develop flavor. Do not overcrowd the pan; this allows for proper browning.
6
Once the meat is well-browned, remove it with a slotted spoon and set it aside.
7
In the same pot, add the chopped onions and sauté them until they are translucent and slightly caramelized. Return the browned meat to the pot.
8
To the meat and onions, add the crushed cumin, 8 heaping tablespoons of commercial chili powder, pressed garlic, and MSG (if using). Cook this mixture on medium heat for 10 minutes, stirring constantly and adding a bit of reserved chili water to prevent sticking.
9
Next, incorporate the chili paste and half of the reserved oregano water into the pot. Stir well to combine all ingredients.
10
Reduce the heat and let the chili simmer slowly for about 1.5 hours, stirring occasionally. Add more reserved chili water as needed to keep it from scorching while developing rich flavors.
11
Near the end of cooking, taste the chili and adjust with additional oregano and salt as needed. The meat should be perfectly tender when finished.
12
Optional variations: Stir in 1 to 2 cans of tomato sauce for added richness, cut portions of meat into sizes resembling navy beans, mix half hand-cut meat with half chili grind for varied texture, and add 2 tablespoons of vinegar just 10 minutes before serving to balance flavors.
13
For a unique taste, consider using white pepper instead of black pepper, or thickening the chili by mixing masa/corn flour with cold water, then stirring it into the hot chili until thickened to your preference.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Championship Chili?
The Ultimate Championship Chili is an award-winning recipe originally from Texas that has won four world championships and over $100,000 in prize money.
Where did this chili recipe originate?
This recipe originated in Texas and first gained national fame after winning a regional cookoff in Reno, Nevada in 1978.
How many world championships has this chili won?
This specific chili recipe has garnered four world championships.
What type of meat is recommended for this recipe?
The recipe recommends 5 lbs of ground round or ground beef brisket, specifically requested from a butcher as a 'chili grind'.
What is 'chili grind' meat?
'Chili grind' refers to a specific coarse texture of ground meat preferred for competitive chili to provide better mouthfeel.
What can I use to brown the meat?
You can use either 1/4 cup of Wesson oil or rendered kidney suet.
How should the chili pods be prepared?
Remove the stems, membranes, and seeds from the chili pods, then simmer them in water for 30 minutes until soft.
How do I make the chili paste?
After simmering the pods, blend them into a smooth paste, adding a little reserved chili water if necessary.
How many chili pods should I use?
The recipe calls for between 5 and 15 pods, depending on your desired heat level.
What is the best way to prepare the cumin seeds?
Crush them with a rolling pin or use a mortar and pestle until they are fragrant.
What is oregano-infused water?
It is made by brewing 1 teaspoon of dried oregano in a cup of water for 10 minutes and then straining it.
Why should I brown the meat in batches?
Browning in batches prevents overcrowding the pan, which ensures the meat develops a proper brown crust rather than steaming.
How long should the onions be cooked?
Sauté the finely chopped onions until they are translucent and slightly caramelized before adding the meat back in.
When do I add the commercial chili powder?
Add the 8 heaping tablespoons of chili powder after the meat and onions are combined, cooking for 10 minutes on medium heat.
Is MSG required for this recipe?
No, the 2 tablespoons of MSG are listed as optional.
How long does the chili need to simmer?
Once all major ingredients are combined, reduce the heat and let the chili simmer slowly for about 1.5 hours.
What should I do if the chili starts to stick to the pot?
Add a bit of the reserved chili water (from boiling the pods) to the pot to prevent scorching.
Can I add tomatoes to this chili?
Yes, an optional variation is to stir in 1 to 2 cans of tomato sauce for added richness.
How can I vary the texture of the meat?
You can mix half hand-cut meat (cut into sizes like navy beans) with half chili grind meat for a more varied texture.
When should I add vinegar to the chili?
If using vinegar to balance flavors, add 2 tablespoons just 10 minutes before serving.
Can I use white pepper instead of black pepper?
Yes, using white pepper is a suggested variation for achieving a unique taste profile.
How do I thicken the chili if it is too thin?
Mix masa or corn flour with cold water to create a slurry, then stir it into the hot chili until it reaches your preferred thickness.
When do I add the garlic?
Add the 3 pressed garlic cloves at the same time as the cumin and chili powder, cooking for about 10 minutes.
What type of chili powder is best?
The recipe specifies using a pure commercial chili powder.
How much oregano water is used?
The recipe instructs to incorporate half of the reserved oregano water during the initial mixing phase.
Is this recipe spicy?
It is described as having a rich and flavorful spice blend; the heat can be adjusted by the number of chili pods used (5 to 15).
What is the total amount of meat used?
The recipe calls for 5 lbs of beef.
What should the consistency of the meat be when finished?
The meat should be perfectly tender after the 1.5-hour simmering process.
Do I keep the water used to boil the chili pods?
Yes, you should reserve the water to help thin the chili paste or to prevent the meat from sticking during cooking.
When do I adjust the salt and oregano?
Taste the chili near the end of the cooking time and adjust the salt and oregano levels to your preference.