Before the recipe, here are some myths and tips in making a GREAT bowl of red...

Chili does NOT have to cook for several hours! In contests you generally have only about 1 - 1 1/2 hours for the cooking phase. Besides, after a few hours the "maters" will turn very acidic and ruin the taste.

"Secret" ingredients such as wine, chocolate, etc. are NEVER used by chili aficianados. Below are links to the 2 major organizations that sponsor chili cook-offs...Chili Appreciation Society and International Chili Society...both of them list recipes from previous winners. Check it out...

If using ground beef you need to have a smooth consistency. To get this, soak your burger in cold water for about 30 minutes. Then mash with a fork and drain. This is the same "trick" used to make taco meat and Coney dogs.

Employ the "dump" strategy. This is simply adding the spices gradually over time. Chili spices will taste different based on how long they cook.

The single most important thing in chili making is the freshness of your spices. Buy whole peppers, dry them and then grind to powder. I have listed my homemade chili powder recipe at the bottom.

OK! Finally, the recipe...

1 pound ground beef OR 1/4 inch diced tri-tip
1 medium onion, chopped
2 (10 3/4 ounce) cans Campbell's tomato soup
1 1/2 cups chicken stock
1 (14 1/2 ounce) can tomatoes, crushed
1 tablespoon cumin powder
2 teaspoons red pepper, crushed (like the pizza joints use)
5 tablespoons chili powder
2 cans pinto beans
1 tablespoon black telicherry pepper, fine grind
1 teaspoon salt
2 teaspoons cayenne pepper

DUMP 1: Brown beef, onion, 1/2 tablespoon cumin and all red pepper .

DUMP 2: Add soup, chicken stock, tomatoes and 2 tablespoons of chili powder, salt and pepper and simmer for 30 minutes.

DUMP 3: Add beans, remaining chili powder, 1/2 tablespoon cumin and all cayenne pepper and simmer another 30 minutes.

NOTES:

This recipe will only work with Campbell's Soup! Not sure why, but it makes a huge difference.

In contests, beans are FORBIDDEN so leave them out if you choose.

This recipe is pretty hot as written. To tame it down, simply cut the red pepper and cayenne pepper in half. You can always add more after tasting. OR, make some cayenne pepper available tableside for those who like it hot.

Homemade Chili Powder
12 anchos
10 New Mexico chiles
12 chiles de arbol
4 tablespoons cumin seed
2 tablespoons oregano, dried

You can buy all of these chiles dried. Roast the cumin seed in a skillet over medium heat until it begins to smoke slightly. Combine all ingredients and grind into powder. You can add some chipotle powder for smokiness. Makes 2 cups of a fine grind chili powder.