Back in the streets of Reno the World's Championship now ran a mile or so down Virginia Street and we had to expand down 2nd street to have enough room. The Ozark Mountain Daredevils were the featured performers as thousand of chili fans left the slot machines to enjoy the arts & crafts, chili, entertainment and good friends. Good Morning America opened their show from the Main Stage and the party was on. The Alberta Champions, Bill & Karen Ray, 28th World's Champions and winners of $25,000 won the traditional bronze chili pot. Second place was Jerry Simmons the Central States Regional Champion, third was Mary Pierczynski the Canadian Champion and wife of Dr. Ed, past World's Champion. Paul Ash, the Antelope Valley/High Desert Regional Champion was fourth. and Dr. Ed, Mary's husband and past World's Champion came in fifth. Jeanne Cooper was a hit with the crowd as she has been at all the World's Championships.
4 TBS Gebhardt chili powder
4 TBS California chile powder
3 TBS mild New Mexico chile powder
3 TBS ground cumin
2 TBS hot New Mexico chile powder
2 TBS flour
1 TBS Pasilla chile powder
1 TBS garlic powder
1 TSP ground Mexican oregano
1 can (14 1/2 ounces) Hunts whole tomatoes
1 can (14 1/2 ounces) chicken broth
4 cups water
2 medium onions, finely chopped
1 pod garlic, pressed
4 pounds tri-tip or bottom sirloin, trimmed and cut in 1/4-inch cubes
Salt to taste
Combine all dry ingredients in a small container.
Clean tomatoes of seeds and put through a sieve or chop finely.
Combine tomatoes, broth, water and dry spices in a bowl, mix well.
Put into a chili pot and simmer.
Meanwhile, in a skillet, saute onions and garlic in a little water over low heat for 30 minutes.
Drain and add to tomato sauce and simmer 30 minutes.
In a large skillet, cook meat until no longer pink, drain off juices and ad to chili pot.
Simmer for 1 1/2 hours or until meat is tender.
Adjust seasoning with salt and add Tabasco if hotter chili is desired.
Cooking time - 3 hours or longer