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World Champion Chili


Jay Pennington won the 1977 Int'l Chili Society's World Championship Cookoff with this recipe

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  • Oil
  • 3 medium onions, finely chopped
  • 2 medium green peppers, finely chopped
  • 3 stalks celery, finely chopped
  • 8 lbs coarsely ground beef
  • 1 (6oz) can tomato paste
  • 2 (1 lb 12 oz) cans stewed tomatoes
  • 2 (16oz) cans tomato sauce
  • 3 cloves garlic, finely chopped
  • 2 (3oz) jars chili powder
  • 2 Tbsp salt
  • oregano
  • 1 (7oz) can chile salsa
  • 1 medium jalapeno, seeded and chopped
  • garlic salt coarsely ground black pepper



Step 1

Brush the bottom of a heavy 2-gallon pot with oil. Saute onions, green peppers and celery for 10 minutes. Add meat and cook for another 10-15 minutes, or until meat loses pink color. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, a sprinkling of oregano, chile salsa and jalapeño. Simmer for 30 minutes. Season to taste with garlic salt and pepper, then simmer 2 1/2 hours, stirring every 10-15 minutes. Skim off fat occasionally.

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