West Virginia Championship Chili Recipes

WEST VIRGINIA STYLE HOT DOG

Steps:

• Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.
• In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
• Stir in the vinegar and simmer another 30 minutes.

WEST VIRGINIA CHAMPIONSHIP CHILI

Steps:

• Brown the ground meats with the salt and pepper in a large stockpot, stirring well to mix and break up the meat.
• Add the stew meat, stirring occasionally for; cook for ten minutes.
• Add the onions and cook, uncovered, for 25 minutes.
• Add the peppers and cook for ten minutes.
• Add the tomatoes and cook for 20 minutes.
• Stir in the next three ingredients and cook for 30 minutes with the cover on; remove cover and continue cooking for an additional hour, stirring occasionally.
• Add the honey 15 minutes before serving.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

Steps:

• Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
• Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
• Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
• Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
• Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

DENVER WHISHAN'S WEST VIRGINIA CHAMPIONSHIP CHILI

Steps:

• Put the ground pork and steak in a kettle and cook, stirring, until meat loses its raw look. Add salt and pepper and cubed beef. Cook, stirring, about 10 minutes.
• Add the onions and stir. Cook 25 minutes. Add the green peppers and chili powder and stir. Cook, stirring, 10 minutes. Add the tomatoes and stir. Cook, stirring, 20 minutes.
• Add the Tabasco sauce and crushed red-pepper flakes. Bring to the Boil and cover. Cook 30 minutes.
• Uncover and cook, stirring often from the bottom, 45 minutes. Add the honey and continue cooking 15 minutes.

STATE CHAMPION CHILI MADE EASY

Steps:

• 1. Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.
• 2. Add onion and peppers to the meat.
• 3. Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
• 4. Add all remaining ingredients to pot. Stir all ingredients well.
• 5. Cook on medium for about 30 minutes.
• 6. Turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
• 7. This chili turns out wonderful! For leftovers, try this: Take the leftover chili (including sauce, etc), spread it into a lightly greased baking dish. Cover the chili with one can of drained yellow corn. Prepare cornbread (Mexican cornbread mix is great!) and bake casserole according to cornbread directions, allowing 5 to 10 extra minutes cooking time.

CHAMPIONSHIP CHILI

Steps:

• -Heat olive olive oil in sauce pan.
• -Add the onion , garlic, green pepper and beef going over medium heat .
• -Gradually add spices, sugar and Worcestershire.
• -Once the meat is browned and onions are clear add everthing else.
• -Simmer for ONE HOUR.
• -You may need to add more beer to maintain
• the proper consistency.