Best 2 Swick And Swick World Championship Chili Recipes
The Swick and Swick World Championship Chili Cook-Off is an annual event that brings together chili enthusiasts from all over the world to compete for the title of World Champion. The competition is fierce, and the judges are looking for a chili that is flavorful, well-balanced, and has a unique twist. If you're looking to create a chili that will impress the judges and win you the title of World Champion, then you'll need to follow a few simple steps.
Here are our top 2 tried and tested recipes!
SWICK AND SWICK WORLD CHAMPIONSHIP CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
SWICK AND SWICK WORLD CHAMPIONSHIP CHILI
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
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
Tips:
- Use high-quality ingredients: The better the ingredients, the better the chili will be. Use fresh vegetables, spices, and meats.
- Brown the meat well: Browning the meat adds flavor and depth to the chili. Be sure to brown the meat in batches so that it doesn't steam.
- Don't crowd the pot: When you're adding the ingredients to the pot, don't crowd them. This will prevent the chili from cooking evenly.
- Let the chili simmer: The longer the chili simmers, the better the flavors will develop. Simmer the chili for at least 2 hours, or even longer if you have time.
- Taste the chili as it cooks: Season the chili to taste as it cooks. You may need to add more salt, pepper, or spices.
- Serve the chili with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Popular toppings include cheese, sour cream, onions, and cilantro.
Conclusion:
The Swick and Swick World Championship Chili is a prestigious event that brings together the best chili cooks from around the world. The recipes in this article are from some of the past winners of the competition, and they offer a glimpse into the art of making great chili. Whether you're a chili novice or a seasoned pro, I encourage you to try one of these recipes. You won't be disappointed.
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