5th Annual Moosehaven Chilicookoff Car and Bike Show
 
 
Philip M. Walter
1989
 
   
 

"Tarantula Jack" (Phil Walter) won the World's Championship and the $25,000 first-place check. The Kentucky Champion, John Knight was second; third was Norm Gaul; 4th went to Paul Ash, the Baja Champion and Doug Wilkey, the Arizona Champ was 5th.
     Johnny Lee was a special guest performer and headlining the celebrity list was Jeanne Cooper, Helen Bodner, Laura Bryan Birn, Rory Calhoun, Barry Corbin, Don Dolan, Steve Easton, Dana House, John Laughlin, Kate Linder, Cary and Chris Mitchum, Hugh O'Brian, Jerry Prell, Marguerite Ray, Quinn Rediker, Joanne Dru, and Cory Young.


Philip Walter
Seattle, WA

   
   
   
  Winning Recipe
   
  Tarantula Jacks Thundering Herd Buffalo Tail Chili


Ingredients:
3 lbs cubed beef
2 medium Walla Walla Sweet Onions (chopped fine)
3 large cloves garlic (finely minced)
2 10-oz cans of chicken broth
2 12-oz cans Hunts Tomato Sauce
7 tablespoons Gebhardt Chili Powder
2 tablespoons ground cumin
teaspoon Tabasco Pepper Sauce
Instructions:
Saute beef in skillet. Put beef into your favorite chili pot and simmer with onions and garlic broth for one and a half hours. Keep your hands off and leave the lid on!
Add the Hunts Tomato Sauce, Gebhardt Chili Powder and the ground cumin. Stir.

Fifteen minutes before eatin time, take off the lid and enjoy the aroma of the greatest chili ever to slide into a melmac bowl! Add the Tabasco. Put the lid back on and simmer for another 15 minutes. Add salt to taste.

Its now ready top serve. Give out the Pepto Bismol samples to all small children and women who wish to eat your chili. Give your empty chili pot to the chili groupies and suggest they use new Dawn Detergent to clean it up. (Its the Official Grease Cutter of the International Chili Society) Comb your hair, straighten your hat and practice being modest before you receive applause OR the Championship Trophy if you are competing in a sanctioned ICS Cookoff. Serve with a cold Budweiser. This will serve 6-8 hungry Varmints.
Servings: 6-8

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