Margot Knudson’s $25,000 Chili
 Recipe By     : Dallas Morning News
 Serving Size  : 8    Preparation Time :4:00
 Categories    : Southwestern                     Main Courses
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        onions -- finely chopped
    1      medium        green chili pepper -- minced
    2      medium        garlic cloves
      1/4  teaspoon      cayenne pepper
      1/2  ounce         regular dark chili powder
      1/2  ounce         cumin
    5      ounces        tomato sauce
    3      ounces        bulk pork sausage
    3      pounds        prime beef -- coarsely ground
      1/2  teaspoon      coriander -- ground
    1      cup           beef broth -- canned
      1/2  cup           oregano tea -- see directions
    2      tablespoons   kidney suet/lard
    2      ounces        Gebhardt’s Chili Powder
                         white pepper -- to taste
                         red pepper sauce -- to taste
                         cayenne pepper -- to taste
 To make the Oregano Tea:
      Let 1 Tablespoon dried oregano leaves steep in 1/2 cup hot water for
 30 minutes, then strain out leaves and discard.  Use the liquid that remains.
 To make the chili:
      Saute' onions and garlic in suet about 3 minutes.  Add Gebhardt’s and
 Regular dark chili powder.  Mix well.  Brown beef in separate pan a pound
 at a time, adding White Pepper to taste while browning.  Add to onions and
 spices; use a little beef broth to keep from sticking.
      Saute' sausage and minced Green Chili Pepper about 2 minutes.  Add to
 pot with meat and onions and cook about 15 minutes.  Add New Mexico Chili
 Powder, Cumin, Coriander, Tomato Sauce and remaining broth, mixing well.
 Cook about 30 minutes.  Add Oregano Tea.  Cover and cook over low heat
 about 2 hours or until meat is tender, stirring occasionally.  During the
 last 20-30 minutes add Salt, Cayenne Pepper, and Red Pepper Sauce, if needed.
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 NOTES :    The 66-year-old Mrs. Knudson was the fifth woman to win the
 world title.  It took her five years to perfect her winning recipe, which
 was handed down from her father, a restaurant chef.  “It has a little bite
 to it, but that’s what makes it good,” she said, in winning the $25,000 top
 prize at the 21st annual World Championship Chili Cook-off at Tropico Gold
 Mine, Rosamond, California.