Montezuma’s Revenge Recipe 🌶️
Cook Time: 3 hours
Prep Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12
Description:
This legendary recipe, known as Montezuma’s Revenge, earned Harold R. Timber of Taos, New Mexico, a prestigious World Championship title in 1983 at the International Chili Society Cookoff. Packed with flavors inspired by the Southwestern U.S., this dish is perfect for potlucks, weeknight dinners, and pleasing even the pickiest eaters with its balanced blend of spices and hearty ingredients.
Ingredients:
- 1 cup white sugar
- 8 teaspoons dried oregano
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 2 tablespoons Gebhardt® Chili powder
- 1 tablespoon msg (optional)
- 7 teaspoons cayenne pepper
- 2 tablespoons garlic powder
- 1 cup water
- 2 pounds beef chuck, cubed
- 1 pound top round beef, cubed
- 2 onions, chopped
- 1 bulb fresh garlic, minced
- 2 cups chopped green chili
- 2 cans (15 ounces each) Hunts tomato sauce
- 2 cans (12 ounces each) Old Milwaukee beer
- 3 tablespoons masa harina
Instructions:
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Prepare Spice Blend: In a bowl, combine the white sugar, oregano, paprika, cumin, Gebhardt® Chili powder, msg (if using), cayenne pepper, and garlic powder. Dissolve the spices in 1 cup of water (you may need to do this on the stove). Once dissolved, transfer the mixture to a large, heavy cooking pot and keep it at a light boil.
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Cook the Meat: In a skillet, heat a little oil over medium heat. Add the cubed beef chuck and top round beef. Cook until browned, then transfer them to the large pot with the spice mixture.
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Saute Onions and Garlic: In the same skillet, add a little more oil if needed. Saute the chopped onions and minced garlic until they become fragrant and translucent.
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Combine Ingredients: Add the sauteed onions and garlic, along with the chopped green chilies and tomato sauce, to the large pot. Stir well to combine.
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Add Beer: Bring the mixture to a boil, then add the Old Milwaukee beer. Allow it to simmer, uncovered, for 1½ to 2 hours, stirring occasionally.
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Skim Grease: After simmering, let the mixture stand for 30 minutes. Skim off any excess grease that rises to the surface.
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Adjust Seasonings: Taste the chili and adjust the seasonings according to your preference.
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Thicken the Chili: In a small bowl, mix the masa harina with warm water to form a smooth paste. Gradually add this mixture to the chili, stirring continuously, until it reaches the desired thickness.
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Let it Rest: Cover the pot and let the chili stand for one hour before serving. This allows the flavors to meld together beautifully.
Serve this hearty and flavorful Montezuma’s Revenge chili with your favorite toppings such as shredded cheese, diced onions, sour cream, and chopped cilantro. Enjoy the delicious taste of the Southwest in every spoonful! 🍲
