Swick And Swick Chili Recipes

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SWICK AND SWICK CHILI



Swick and Swick Chili image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 18

44 ounces beef, cut into 1/4-inch cubes
Vegetable oil
3/4 cup finely chopped onion
5 medium garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
2 medium whole green seeded and finely chopped chile peppers
8 ounces beef broth
4 ounces Mexican hot-style tomato sauce
4 ounces tomato sauce
1 teaspoon hot red pepper sauce
1 1/4 tablespoons ground cumin
10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico)
1 teaspoon salt
1/2 teaspoon arbol chile powder
1/2 teaspoon New Mexico chile powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder

Steps:

  • Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour.
  • After 1 hour, add the second ingredient group, and simmer for 1 more hour.
  • After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes.
  • After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI



Swick and Swick World Championship Chili image

This is not fast food nor is it diet food. This is George and Maud Swick's recipe; it's the 2001 World Champion, International Chili Society. I use this as a baseline and substitute liberally. She uses oil I try to use bacon fat or whatever is around the house. I usually add some beer, I mix and match different chili powders, and sometimes I feel like making it hotter; sometimes I make it less hot.

Provided by Michael Boyd

Categories     One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons oil
44 ounces beef, cut in 1/4-inch cubes
3/4 cup finely chopped onion
5 medium garlic cloves, pods pressed
1 (14 1/2 ounce) can chicken broth
2 medium ortega whole green chili peppers, seeded and finely chopped
8 ounces beef broth
4 ounces el pato brand mexican hot style spicy tomato sauce
4 ounces Hunts tomato sauce
1 teaspoon Tabasco sauce
1 1/4 tablespoons ground cumin
10 1/4 tablespoons chili powder (8 tbl California & 2 1/4 tbl New Mexico)
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/2 teaspoon new mexico chile powder
1/4 teaspoon Accent seasoning
1 pinch brown sugar
1 pinch jalapeno powder

Steps:

  • Brown beef in oil. Add onion, broth and garlic. Simmer one hour.
  • After one hour add second ingredient group. Simmer one more hour.
  • After two total hours of cooking add the third ingredient group (spices).
  • After two hours and forty-five minutes add the fourth ingredient group and simmer 15 more minutes.

Nutrition Facts : Calories 1522.1, Fat 154.8, SaturatedFat 62.4, Cholesterol 205.8, Sodium 1144, Carbohydrate 12.9, Fiber 5.9, Sugar 3.7, Protein 22

SWICK AND SWICK CHILI



Swick and Swick Chili image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield about 3 quarts

Number Of Ingredients 18

Canola or vegetable oil
44 ounces beef, cut into 1/4-inch cubes
3/4 cup finely chopped onion
5 medium cloves garlic, smashed
1 (14.5-ounce) can chicken broth
2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)
1 cup beef broth
1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)
1/2 cup tomato sauce (recommended: Hunt's)
1 teaspoon hot pepper sauce
1 1/4 tablespoons ground cumin
8 tablespoons California chili powder
2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/4 teaspoon adobo seasoning blend (recommended: Accent)
Pinch brown sugar
Pinch jalapeno powder

Steps:

  • In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.

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