Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------INGREDIENTS/PHASE 1-------------------------
3 lb Beef 8 oz Can tomato sauce
1/2 lb Ground pork 1/2 tb Ground cumin
1 tb Flour 1 cn 4 oz chopped green chilies
1 tb Vegetable oil 1 Chopped jalapeno pepper
1/3 c Chopped onions 1 ts Black pepper
1/2 tb Granulated garlic 3 tb Chili powder
1 cn Beef stock 1 1/2 c Cook
2 cn Chicken stock

--------------------INGREDIENTS/PHASE 2-------------------------
4 oz Can tomato sauce 1 ts Granulated garlic
4 tb Chili powder 1 ts Tabasco
2 tb Mild New Mexico chili powder 1/2 tb Brown sugar
2 tb Ground cumin 3/4 c Cook

Makin' It/Phase 1: Saute the meat in oil, drain and add to a 4
quart pot. Add all the rest of the Phase 1 ingredients and simmer,
covered for 1 1/2 hours. NOTE: Meat should be cut into 1/2" cubes.
Makin' It/Phase 2: Uncover, add the ingredients from Phase 2 and
simmer, uncovered for 45 minutes. Please notice that there are no
beans involved in Scott's recipe. Per ICS rules, the use of beans or
any other filler in competition chili is prohibited. But if ya gotta
have'em, add 3 or 4 cans of drained pintos just at the end, in time
to warm'em up before serving. But try it without the beans first so
you can taste a $25,000 bowl of red.

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