5th Annual Moosehaven Chilicookoff Car and Bike Show
 
 
Bill Pfeiffer
1982
 
   
 

The World's Championship Chili Cookoff was the place to be to see the "stars." Ernie Borgnine, Wilt Chamberlain, John "Bozer" Bowman, William Conrad, Joanne Dru, Peter Marshall, Helen O'Connell, Rory Calhoun, Dan Haggerty, Jim Mitchum, Dennis James, Arte Johnson, Alex Trebeck, Leslie Uggams, Jackie Olden and Tom Poston were our celebrities in attendance. Bill Pfeiffer, the 1980 World's Champion, made chili history by joining C.V. Wood, Jr. and Joe DeFrates as another two-time World's Champion. Bill took home a check in the amount of $25,000, raising his total winnings from the World's Championships to $40,000.


Bill Pfeiffer
 


 

   
   
  Winning Recipe
   
  Los Venganza Del Almo

Ingredients:
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
11 tablespoons Gebhardt Chili Powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
3 cans beer
2 lbs pork cubed (thick butterfly pork chops)
2 lbs chuck cubed
6 lbs ground rump
4 large onions (finely chopped)
10 cloves garlic (finely chopped)
cup Wesson Oil or kidney suet
1 teaspoon mole (powdered) AKA mole poblano
1 tablespoon sugar
2 teaspoons coriander (seeds from Chinese Parsley)
1 teaspoon Tabasco Sauce
1 8-oz can Hunts Tomato Sauce
1 tablespoon Masa Harina flour
salt to taste
Instructions:
In a large pot, add paprika, oregano, MSG, Gebhardt Chili Powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1 pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.

Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.

© International Chili Society, all rights reserved. | Privacy Policy