2001 -Swick and Swick Chili

byGeorge Swick


In 1984 George Swick (of Bakersfield, CA) attended his first ICS World Championship Chili Cook-off as a spectator. He had never cooked a pot of competitive chili! George and his wife Maud (the 1999 World Champion) then began cooking in 30-40 cook-offs per year. It’s safe to say that the Swicks have mastered the craft of creating a fantastic bowl of chili!


First ingredient group:
44 oz 1/4 cubed beef
3/4 cup finely chopped onion
5 medium garlic pods - pressed
1 14-1/2 oz can chicken broth

Second ingredient group:
2 medium Ortega whole green seeded and finely chopped chili peppers
8 oz beef broth
4 oz El Pato brand Mexican hot style tomato sauce
4 oz Hunt's tomato sauce
1 tsp Tabasco

Third ingredient group:
1 1/4 tbl ground cumin
10 1/4 tbl chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 tsp salt

Fourth ingredient group:
1/2 tsp arbol chili powder
1/2 tsp New Mexico chili powder
1/4 tsp Accent
Pinch of brown sugar
Pinch of jalapeno powder


Brown beef in Wesson Oil.

Add onion and garlic. Simmer one hour.

After one hour add second ingredient group.

Simmer one more hour.

After 2 total hours of cooking add the third ingredient group (spices).

After 2 hours and 45 minutes add the fourth ingredient group and simmer 15 more minutes.