1977 -Jay's Chili

byJay Pennington


Over 20,000 attended the 11th Annual World's Championship Cookoff at Tropico Goldmine. Jay Pennington, the Nevada Champion, won top honors with second place going to George Burgos of Arizona , third place to Don Goff of Illinois and fourth to Hal Beehan, winner of the Lower Colorado Regional.


1 tablespoon cooking oil
3 medium onions, finely chopped
2 bell peppers, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
8 pounds coarse ground round steak (lean chili grind)
2 No. 2 cans Hunts tomato sauce
2 No. 2 cans Hunts stewed tomatoes
2 No. 2 cans water
1 6 ounce can Hunts tomato paste
1 4 ounce can chile salsa
1 3 inch green canned hot pepper, finely chopped (only one chile from the can)
2 3 ounce bottles Gebhardt chile powder
1 4 ounce can green diced chile
dash of oregano
salt to taste (approximately 3 tablespoons)
pepper (course ground) to taste
garlic salt to taste


Put oil in a 10-12 quart pot.

Add onion, bell pepper, celery and garlic cloves.

Cook until onion is transparent.

Add meat gradually, stirring until the redness disappears.

Add the remaining ingredients, stirring after each addition.

Lower heat and simmer 2 1/2-3 hours.

Stir frequently to prevent scorching.