1974 -Allegani Jani's Chili

byAllegani Jani Schofield


This was to be the last year the World's Championship was held in Terlingua. Allegani Jani Schofield became the first female World's Champion. Carroll Shelby, C.V. Wood, Jr. and Frank Tolbert were the key individuals in organizing the International Chili Society World's Championship Chili Cookoff. Frank resigned from the Board after the cookoff and suggested that Shelby and Wood hold it in California.


4 pounds stew meat, ground once
3 onions, chopped
2 tablespoons oil
salt and pepper to taste
2 heaping teaspoons cumin seeds
6 cloves garlic, mashed
1 can Hunts tomatoes
1 teaspoon sugar
1/2 can Beer
2 packs chili powder
3 teaspoons mole paste (available in stores stocking mexican groceries)
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
4 jalapeno peppers, chopped
1/2 cup masa flour (available in stores stocking mexican groceries)


Brown meat and onions in oil.

Season with salt and pepper.

Using a molcajete (a Mexican grinding tool), grind cumin seeds and garlic with a little water.

Add to meat.

In a blender, combine tomatoes, sugar, beer chili seasoning and chili powder.

Add to stew along with mole paste, Tabasco sauce, salt and water and jalapeĀ±o peppers.

Cook for 2 1/2 hours, stirring well from time to time.

At the end of the cooking time, make a runny paste of masa water, adding it to the stew to thicken it.

Stir the stew rapidly while adding the paste to keep it from getting lumpy.

Cook 1/2 hour more.