Recipes

Warning Shot Chili | Kathouse Chili Verde | Fiesta Salsa

Warning Shot Chili - Runs for Your Life
World Champion 2002
Source: Ron Burt

Note: "Tradewinds" is a brand name sold at Smart & Final

Measurement	Ingredient
1 tsp.	"Tradewinds" ground Cayenne pepper
1 tbsp	"Tradewinds" MSG
5 tbsp	"Tradewinds" ground Cumin
2 tbsp	ground Chimayo chile powder
2 tbsp	ground Pasilla chile powder
2 tbsp	New Mexico Hot chile powder
6 tbsp	"Tradewinds" California Chili Powder
5 tsp.	"Tradewinds" granulated garlic
5 tsp.	"Tradewinds" granulated onion
3 tsp.	"Smart & Final" non-iodized salt
1 tsp.	Ground chile piquin powder
4 cans	Chicken Broth
2 tbsp	cider vinegar
2	sweet onions, pureed
8 tbsp	garlic, pureed
5 lbs.	cubed "Smart & Final" tri-tip beef
2 8-oz. cans	"El Pato" brand Mexican tomato sauce (yellow can)
2 oz.	"Smart & Final" pork tenderloin
4 oz.	"Jimmy Dean" hot sausage
2 small cans	"Ortega" fire-roasted green chiles (3 per can), seeded and minced
2 tsp.	Tabasco sauce (traditional flavor)

Instructions:
Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer. This is the "set up."

On the cooking day:
Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot. Pour "El Pato" Mexican tomato sauce in pot with pork tenderloin. Add one can of chicken broth to blender and the entire "set-up," reserving 2 tbsp of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.

Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, sautee' the cubed tri-tip until no longer pink; strain, reserving juices; set aside. Sautee' the "Jimmy Dean" hot sausage. Place sausage in a "bouquet gami" bag, place bag in the chili pot. Watch pot and add broth as needed.

Hour #2: Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed' meat to chili pot. Add broth as necessary.

Hour #3: Remove pork tenderloin and bouquet gami bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust to taste.

Kathouse Chili Verde
World Champion 2002
Source: Kathy Stewart

Measurement	Ingredients
4 lbs	pork, cubed
1 lb	hot green chilies, chopped
1 lb	tomatillos
1 lb	mild green chilies, chopped
2	onions, minced
2	jalapenos, minced
3 cloves	garlic, minced
1 tsp	oregano
1/4 cup	cilantro
2 tbsp	cumin
4 cups	chicken broth
2	bay leaves
as needed	salt and pepper
as needed	oil

Instructions:
Chop chilies, onions, garlic, jalapenos, tomatillos, cilantro. Saute onions and garlic in pot. Brown pork w/salt & pepper in oil. Add to pot with onions & garlic. Add chicken broth, bay leaves, hot & mild chilies, tomatillos, oregano, jalapenos and cumin. Cover and simmer. Hour before turn in, remove bay leaves, add chopped cliantro. Add salt to taste.

Fiesta Salsa
World Champion 2002
Source: Dione Cooley

Measurement	Ingredients
1/2 cup	red bell pepper
1/2 cup	yellow bell pepper
1/2 cup	orange bell pepper
1/2 cup	green bell pepper
1 cup	Jalapeno peppers
1 cup	scallions, sliced
1 cup	sweet white onion
1/2 cup	red onion
6 cups	ripe red tomatoes, seeded
1 cup	Cilantro leaves, minced
3 tbsp	crushed fresh garlic
2 tbsp	salt
1/2 tsp	white pepper
1 tsp	cumin
4 tbsp	Tabasco green pepper sauce
6	limes worth of juice