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Hot Pants Chili

Allegan Jani Schofield won the 1974 World's Championship Cook-Off at Terlingua with this recipe. The name came from the clothing worn by Jani during the contest.
2 tablespoons oil
4 pounds beef stew meat, ground coarse
2 Medium onions, chopped fine
Garlic salt and Lemon salt to taste
6 garlic cloves, mashed with a teaspoon salt
2 teaspoons cumin 
1 pound peeled whole tomatoes with juice
1 cup beer
4 oz chili seasoning
1 teaspoon sugar
3 or 4 fresh jalapenos, chopped
1 tablespoon mole paste
1 teaspoon Tabasco sauce
1 teaspoon salt
1 quart water
1/2 cup masa harina
Grated chedar or Monterey Jack cheese and chopped green onions for garnish.

In a large sauce pan, heat the oil. Add the meat and onions, seasoning with the garlic salt and lemon pepper. Cook until meat is well browned. Add the crushed garlic and cumin to the meat and mix well.

In a blender or food processor, puree the tomatoes, beer, chili seasoning, chili powder and sugar. Pour the mixture into the meat. Stir in the chopped jalapenos, the mole paste, tabasco sauce and salt. Pour in the quart of water. Cover the chili and bring it to simmer and simmer for one hour.

Uncover the chili and cook for an additional 1 1/2 hours, stirring occasionally.

Combine the masa harina with enough water to make a runny paste. Stir it into the chili quickly to avoid lumps. Simmer the chili 30 minutes more to thicken it.

Serve the chili hot and pass the garnishes.

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