Carroll Shelby wasn't feeling too good but he stayed until David Valega was announced as the new World's Champion. The Arizona State Champs, Rocky & Mary Renfrow, were second; Cathy Wilkey, the North West Regional Champ, was third; Steve Porter, the Wyoming Champ, fourth; and Tom Williams, the Mile High Regional Champ, was fifth.
3 pounds Beef Chuck Tender
1-2 tablespoons Wesson Oil
2 141/2 oz. Cans of Beef Broth
1 8-oz can of Hunts Tomato Sauce
4 dashes of Tabasco Pepper Sauce
11/2 tablespoons onion powder
3/4 teaspoon red pepper (Cayenne)
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic powder
11/2 tablespoons cumin
3/4 teaspoon white pepper
6 tablespoon Gebhardt Chili Powder
salt to taste
Brown meat in Wesson Vegetable Oil.
Cover with 2-14 1/2 oz. cans of beef broth.
Stir in all the savory flavors of the HUNTS Tomato Sauce and TABASCO Pepper Sauce and all the other ingredients of Part 1.
Medium boil until the meat is tender, add water as needed.
30 minutes before you're going to serve your guests (or turn in your bowl for judging), add the ingredients of part 2 and simmer to achieve Worlds Championship Chili.
As a precaution, make sure you have plenty of soothing PEPTO-BISMOL on hand.
Grab a couple of chilled cans or bottles of Budweiser, and get ready to hear the praises.....try to be modest.