1981 world championship chili (mark), my way
I really have no idea where Mark got this recipe, but he loves chili like I do, with the exception of with some serious spices. I am much more of a lightweight! He uses red chilies in place of the green because he said they were too hot. For Mark to say that, it had to have been REALLY HOT! He eats raw chilies to compete with his cousins to see who can eat the hottest ones...
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prep time
cook time
method
Stove Top
yield
25 serving(s)
Ingredients
- 4 medium onions
- 10 pounds ground beef
- 1/4 cup oil
- 2 pounds ground pork
- 1 1/2 cloves garlic
- 7 ounces whole green chilies, minced (the jalapeno type, and i used so much less, i used the 4 oz can of diced ones you find in the mexican section)
- 15 ounces tomato sauce
- 1 pound tomatoes
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon dry mustard
- 3 ounces chili powder
- 2 - beef bouillon cubes
- 12 ounces beer (i added more beer)
- 1 ounce tequila (i omitted)
- - i also added kidney beans
How To Make 1981 world championship chili (mark), my way
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Step 1Fry beef, pork and onion in oil. Add remaining. Bring to a boil then simmer 2-3 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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