Chuck Harber
  Meet the Winner

I began judging chili in 2008 and in 2009 I joined the ICS and started cooking. My success has been due in part to family support and my great fellow team members, Ken Hook, Clark McGee and Darlene Taylor - all great cooks who could win the top spot any year. I am honored and humbled to be able to cook among so many wonderful people. I have cooked in 6 World’s Championship Chili Cookoffs and 4 World Food Championships. I grew up in Silver City, NM and Deming, NM and learned about chili and pepper growing from my grandmother, a champion cook.

  Winning Recipe
1 cup chopped white onion
14 oz. Beef broth
1 can (8 oz.) tomato paste
1 can (8 oz.) tomato sauce
4 - 6 Cloves of garlic, minced
2 ½ Tbsp. Gebhardt chili powder (divided)
3 Tbsp. New Mexico mild powder (divided)
1 ½ tsp. garlic granules
1 Tbsp. onion granules
4 Tbsp. California mild powder (divided)
2 Tbsp. New Mexico hot powder (divided)
1 ½ tsp. salt
1 Tbsp. Chimayo powder
3 Tbsp. Cumin (divided)
3 lbs. tri tip beef, cubed
½ tsp. light oil
½ tsp. Cayenne powder
1 tsp. Mexican oregano
1 (7¾ oz.) tomato sauce – hot
14 oz. Chicken broth
1 ½ Tbsp. Pasilla powder
½ tsp. Arbol powder

1. Add to pot: onions, beef broth, tomato paste and tomato sauce, fresh garlic, Gebhardt powder, 2 ¾ Tbsp. New Mexico mild powder, onion and garlic granules, 2 ¾ tsp. California mild powder, 1 ½ tsp. New Mexico hot powder, salt, Chimayo powder and 2 Tbsp. cumin. Simmer pot for 30 – 40 minutes.
2. In another pot, brown meat in oil. Put in ¼ Tbsp of New Mexico mild powder, salt, sprinkle of garlic granules and ¼ tsp. of California powder. Drain and add to pot first pot, combining well.
3. Add 3 Tbsp. of California mild powder, Pasilla powder, New Mexico oregano and hot tomato sauce. Simmer for 1 ½ - 2 hours.
4. Add 1 Tbsp. of cumin to pot and salt to taste. Continue to simmer.
5. If needed, add chicken broth, Arbol powder and 1 ½ tsp of Mexico hot powder. Prepare to turn in.


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