World Champion Chili Recipe from 1974 | Allegani Jani Schofield’s Hot Pants Chili

Heat an induction cooktop on low medium heat and add olive oil to a Lodge Dutch oven.

Add 2 large diced white onions to the pot and sauté until translucent.

Add a little over 2 lbs of ground beef to the pot, breaking it apart as it cooks.

Cook the beef for about 10 to 12 minutes until most of the liquid dissipates and the beef is browned.

Add 2 diced jalapenos and 6 minced garlic cloves to the pot and sauté for 2 to 3 minutes.

Stir in 1.5 teaspoons of ground cumin and 3 tablespoons of mole paste, mixing well.

Pour in 4 cups of beef stock and add 2 teaspoons of kosher salt.

Add 1 can (15 oz) of crushed tomatoes and 2.5 tablespoons of Texas chili seasoning to the pot.

Pour in 12 oz of lager beer, mixing everything together.

Bring the mixture to a light boil, then reduce the heat to a simmer and cover for 90 minutes.

After 90 minutes, prepare a thickening mixture with 3 tablespoons of masa flour and 1/2 cup of water.

Add the masa mixture to the chili, stirring gently to combine.

Cover the pot and let it simmer for an additional 30 minutes until thickened.

Equipment Needed

Spice Level:

Allergens