Back in 1981 Fred Drexel and his wife snagged a $20,000 paycheck with this recipe at the 15th annual world’s championship chili cook-off. It is hearty. The kind of chili that doesn’t mess around. No room for much fluff like tomatoes and certainly no room for beans.

I’m a fan! Although I have to admit, I was a bit intimidated at the 12 pounds of meet the recipe requested. I was just making a mid-week dinner for my crew so I cut this down to a 1/4 batch.

Fall is here and Winter is coming…this belongs on your stove asap!

1981 World Championship Butterfield Stageline Chili

4 medium onions, minced
10 lbs lean beef brisket, finely chopped
1/4 cup oil
1 1/2 heads of garlic, minced
2 lbs ground pork
1 can (7oz) whole green chiles, minced*
1 can (15oz) tomato sauce
1 lb whole tomatoes, finely chopped
1 Tbsp cumin
1 tsp salt
1 tsp oregano
1 Tbsp dry mustard
1 Tbsp dark brown sugar
1 oz tequila
1 can beer
2 jar (3oz) chili powder*
2 beef bouillon cubes

Brown onions and beef in oil over medium-high heat. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes.

Bring to boil, then reduce heat and simmer 2-3 hours. Stir
occasionally. Do not stir the last 30 min before serving.

Serve topped with cheese, sour cream and onions. Or, if you’re a purist, keep it simple.

Makes 20-25 portions.

*I used mild chili powder and mild green chiles. They still provide a hint of kick. Amp it up if that’s more to your liking.

Brown the meat and onions together. Make sure the heat is high enough that you get a little caramel flavor from the meat and onions.

After the pork has cooked a bit and everything else at once.

Let it simmer on low, covered for 2-3 hours.

Serve with cheese, onions, sour cream, corn bread, baked potatoes…your pick!

What do you think, is this worthy of the $20,000 prize?