Swick and Swick Chili 
2001 ICS Winner

First ingredient group:
44 oz  beef cut into 1/4 inch cubes
3/4 cup finely chopped onion
5 medium garlic pods - pressed
1 14-1/2 oz can chicken broth

Second ingredient group:
2 medium Ortega whole green seeded and finely chopped chili peppers
8 oz beef broth
4 oz El Patio brand Mexican hot style tomato sauce
4 oz Hunt's tomato sauce
1 tsp Tabasco

Third ingredient group:
1 1/4 Tbsp ground cumin
10 1/4 Tbsp chili powder (8 Tbsp California & 2 1/4 Tbsp New Mexico)
1 tsp salt

Fourth ingredient group:
1/2 tsp Arbol chili powder
1/2 tsp New Mexico chili powder
1/4 tsp Accent
Pinch of brown sugar
Pinch of jalapeno powder
 
Brown beef in Wesson Oil. Add onion and garlic. Simmer one hour. After one
hour add second ingredient group. Simmer one more hour. After 2 total
hours of cooking add the third ingredient group (spices). After 2 hours
and 45 minutes add the fourth ingredient group and simmer 15 more minutes.


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