Paul Brian's CASI Terlingua Championship Chili
1983 Winner
Source: Wild About Chili
Serves 10 to 12

1 large yellow spanish onion, cut into large chunks
1 large red onion, cut into large chunks
1 cup plus additional water as necessary
5 to 6 fresh jalapeno peppers
4 lbs trimmed beef round steak, coarsely ground
3 cloves garlic, minced
2 cans (8 oz each) tomato sauce
10 tbsp or more chili powder
2 tbsp ground cumin
4 tsp salt
1 1/2 tsp cayenne pepper
1 tsp ground oregano
1 tsp dry mustard

Place onions in food processor along with 1 cup water. Process until onions are consistency of applesauce.

Pierce the skins of jalapeno peppers, but do not slice. Seeds should not fall out of peppers.

Place onion puree, peppers, meat, and garlic in a large pot, preferably with a non-stick surface, and cook over high heat until meat turns gray. Cover and simmer 30 minutes.

Remove jalapeno peppers and discard. Add tomato sauce, cover, and simmer another 30 minutes.

Meanwhile, blend chili powder, cumin, salt, cayenne, ground oregano, and dry mustard.

After meat has cooked a total of 1 hour, fold spice blend into pot. Add water as needed to bring liquid to level of meat. Cover and simmer 1 hour longer or until meat is tender.

If chili needs thickening, gradually stir in more chili powder to tighten stew to desired consistency.