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Anton’s Texas Recipes

Championship Chili, Desserts,
Barbecues and Stews
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Anton’s Texas Recipes

By Anton Anderssen

Hartforth Publications

Anton Anderssen at 6 Flags Dallas

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About the Author……………………………………………………………… 7

Acknowledgements……………………………………………………………. 8
Forward………………………………………………………..…………………….. 9
Chili powder……………………………..………………………………………..10
Chilis……………………………………………………………………………………12
Chili Tips.……………………………………………………………………………18
Barbecues…………………………..………………………………………..……26
Stews……………………………………………………………………………….…34
Dips…….……………………………………………………………………………….39
Breads…………………………………………………………………………………40
Other Texas Snacks………..………………………………………………44
Desserts………………………………………………………….…………………53
Detroit News Articles…………………………………………………….61
Special offer…………………………………………………………………….64

Note: The following are selected pages from the book,

not the entire book 
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Foreward
The recipes in this book have won over 1 million
dollars of prize money in contests around the world.
They are
among the very
best of Texas
style cooking.
Some have won
championships
repeatedly!
Whatever your
tastes, you’ll be
certain to find
something in
this book you
will love.
Keep in mind when you read this book that chili
(with an i) is the soup, and chile (with an e) is the hot
pepper.
If there is a staple food in Texas, it has got to
be beans, otherwise known as musical fruit. All Texans
are raised on them. Pinto beans are the most
commonly used bean. Beans are served boiled, baked,
mashed, fried, and re-fried. Combined with corn
bread, they make a nearly perfect food, supplying
necessary proteins when meat is scarce. When you
buy beans at the grocery store, they are dirty. You
must wash them and separate out the rocks and twigs.
Then you must soak them over night in water with a
touch of vinegar to take out some of the gas.
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Chili was proclaimed the Texas state dish by
the 65th Texas Legislature in 1977, although chili
cook-offs have been a part of Texan culture for
years.

How to make your own

chili powder
For mildness and flavor:
4 Ancho chiles (dried poblanos)
3 Dried New Mexico chiles
For heat:
3 to 5 Dried Chiles de Arbol or Cayenne
For flavor:
2 T Cumin seeds, toasted
2 T Garlic powder
2 t Ground Mexican oregano
Preheat your oven to 300°F.
Remove stems and seeds from all the chiles.
Cut each chile in half with scissors and flatten the
pieces. Incidentally, good dried chiles will still have
some moisture in them and be fairly pliable. Don't use
dried chiles that are so dry and fragile that they
shatter when touched. Chile ristras and wreaths are
wonderful decorative accents, but the chiles dry out
and lose their flavor.
Put the chiles in a single layer on a baking sheet
and bake for 4 or 5 minutes. Remove the pan and
check the chiles (they cool almost immediately). The
smaller chiles will be toasted first, so remove them
and set aside. Bake the larger pieces another 4
minutes and check again. The poblanos will be done
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last, but as portions of them toast, break them off
and set aside returning the pan to the oven if
necessary.
When all chiles are toasted and crispy, break
each piece into two or three pieces and place in a
blender. Pulse briefly until you have powder.

Toast the cumin seeds by placing them in a dry

skillet over medium heat. Stir the seeds constantly
being very careful not to let them scorch. When they
are a few shades darker than the un-toasted seeds,
they are ready. Grind the toasted seeds with a mortar
and pestle or with a rolling pin between two sheets of
waxed paper.
Add the ground cumin, garlic powder and
oregano to the ground chiles in the blender. Pulse a
few more times to thoroughly mix the powder, and
you're through. You should have about 1 cup of chili
powder, depending upon the size of your chiles.
You have created your own custom blend of
chili powder. If you compare what you have just made
with the store-bought variety, you will find it to be
much darker in color with a deeper, richer aroma and
taste.
This recipe makes very good chili powder, but
is by no means written in stone. The chiles and other
ingredients can be varied according to your taste. To
add the smoky heat of chipotles (smoked jalapeños),
for instance, substitute a chipotle for one of the
chiles de arbol. Or better yet, toast some chipotles
and make a pure chipotle powder from them. A
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teaspoon of chipotle powder is the rough equivalent of
one chipotle chile.
Store your chili powder in a small, airtight
container like a glass jar with a lid that can be
tightened. If you make more chili powder than you will
be using in the immediate future, triple bag it in
plastic bags and put it in the freezer.

Chili
The Ritchey
family of Garland, Texas,
has had phenomenal
success in chili
competitions. They can
account for five world championships. The late Wes
Ritchey won the CASI championship once, and his
wife, Dorene, has won the "Behind the Store"
Championship four times. This recipe, courtesy of
Dorene Ritchey, is a proven winner.

Five-R Chili
Five-time world championship chili recipe
2 pounds Cubed or coarsely ground boneless, trimmed
beef (chuck or shoulder arm preferred)
1 tablespoon Vegetable shortening
1- 1/2 teaspoon Hot sauce
8 oz. Tomato sauce
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2 Beef bullion cubes
2 Jalapeño peppers, skin surface slit
6 tablespoons Chili powder (or to taste)
4 teaspoons Ground cumin
1 tablespoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon White pepper
3/8 teaspoon Cayenne
1/4 teaspoon Oregano
1/8 teaspoon Crushed bay leaf
Cook meat over medium heat in melted
shortening until meat is gray in color. Add hot sauce,
tomato sauce, bullion cubes, 1 jalapeño and water to
cover. Simmer, covered, 40 to 60 minutes, stirring
occasionally. Add water if needed. When jalapeño is
soft, squeeze in juice and discard pulp and seeds.
Mix together chili powder, cumin, onion, garlic,
salt, white pepper, cayenne, oregano and bay leaf;
divide into 3 portions. Add one portion spice mixture
and remaining jalapeño. Continue to cook for one hour
adding water as needed. Remove jalapeño, squeeze
juice into chili and discard pulp and seeds. Add second
portion of spice mixture. Continue cooking for another
30 minutes, adding water if needed. Add remaining
spice mixture and cook 15 minutes more. (Chili should
be kept thick during cooking. Adding too much water
keeps the spices from permeating the meat.)

Puppys Breath Chili

first place $25,000 prize at the 1993,
27th World’s Chili Championship
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3 lbs. tri-tip beef or sirloin tip, cut in small pieces or
ground coarse
2 tsps. cooking oil
1 small yellow onion
1 14 1/2 oz can beef broth
3 1/2 Tbsp. ground cumin
1/2 tsp. oregano
6 cloves garlic, finely chopped
3 Tsbp. Gebhardt chili powder
1 Tsbp. New Mexico mild chili powder
5-6 Tsbp. of California chili powder
1 8 oz. can tomato sauce
1 dried New Mexico chili pepper, boiled and pureed
3 dried California chili peppers
1 14 1/2 oz. can chicken broth
1 tsp. of Tabasco pepper sauce
1 tsp. of brown sugar
1 lime
Dash of MSG
Salt to taste
Brown meat in oil for about 30 minutes over
medium heat. Add onion and enough beef broth to
cover meat. Bring to boil and cook for 15 minutes.
Add 1 Tsbp. cumin and 1/2 tsp. oregano.
Reduce heat to light boil and add half of the
garlic. Add half of the chili powder, and cook for 10
minutes.
Add tomato sauce and pulp from the dried
peppers and remaining garlic. Add any remaining beef
broth and chicken broth for desired consistency.
Cook for one hour on medium heat stirring
occasionally. Add remaining chili powders and cumin.
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Simmer for 25 minutes on low to medium heat, stirring
occasionally.
Turn up heat to light boil and add Tabasco
pepper sauce, salt to taste, brown sugar and juice of
lime. Simmer on medium heat.

First Annual World

Championship Chili
1967 Winner of International Chili Society in
Terlingua, Texas. This is H. Allen Smith's recipe which
actually tied for first place back at the first annual
World Championship Chili Cook-Off in Terlingua,
Texas.
4 pounds coarsely ground sirloin
Olive oil or butter
2 cans (6 ounces each) tomato paste, thinned with
water
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried basil
In a 4-quart pot, cook meat in a little olive oil
or butter (or a blend of the two) until no longer pink.
Drain excess fat. Add remaining ingredients and
simmer 2 to 3 hours with the lid on.
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World Championship Pfeiffer

Chili
1980 $20,000 Prize-winning Chili
by Bill and Becky Pfeiffer
2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chopped
1 can Budweiser beer (12 oz.)
8 oz Hunt's tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler's beef-flavor instant-bouillon
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce, to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water
In large saucepan or Dutch oven, brown half
the meat; pour off fat. Remove meat. Brown remaining
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meat; pour off all fat except 2 Tbsps. Add onion,
garlic; cook and stir until tender. Add meat and
remaining ingredients except flour, cornmeal and
warm water. Mix well. Bring to boil; reduce heat and
simmer covered 2 hours. Stir together flour and
cornmeal; add warm water. Mix well. Stir into chili
mixture. Cook covered 20 minutes longer. Serve hot.
Makes 2 quarts.

Out-O-Site Chili
1991 Terlingua
International Chili Championship Winner

Step One
2-1/2 lbs - Chili Grind Ground Meat
1 tsp Shortening
1 can (14-1/2 oz) Beef Broth
1 can (8 oz) Tomato Sauce
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Beef Flavored Base or Instant Bouillon
1 tsp Chicken Flavored Base or Instant Bouillon
1 cup Water
In a Dutch oven, brown beef (do not drain).
Add beef broth and tomato sauce. Combine remaining
ingredients and add to beef mixture. Bring to a boil;
reduce heat, cover and simmer one (1) hour.
Step Two
2 tsp Ground Cumin
1/4 tsp White Pepper
1/2 tsp Ground Red Pepper
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1/2 tsp Salt
1/2 tsp McCormick "Season All" Seasoned Salt
1/2 tsp Onion Powder
2 tbsp McCormick Mexican Hot Chili Powder
2 tbsp McCormick Texas Style Chili Powder
Combine spices and add to chili. Cover and
simmer 45 minutes. Add water if the chili gets too
thick.
Step Three
1/4 tsp Ground Red Pepper
1/4 tsp Salt
2 tsp Paprika
1 tsp Ground Cumin
1 tbsp Chili Powder
Combine spices and add to chili. Cover and
simmer 30 minutes. Makes 6 servings.

Tex Mex Chef Chili

1999 Grand Champion & 2000 Reserve Grand Champion
Roma Annual Cookoff
4 lbs chuck steak (finely chopped or
coarse ground)
10 slices bacon (chopped)
1 medium onion (diced)
1 sm. green pepper (seeded and diced)
1 tsp fresh cominos
1 tsp Black pepper (whole)
5 garlic cloves (skinned)
1/4 cup chili powder
3 tsp paprika
2 tsp oregano
1/4 cup fresh parsley (or 3 tsp flakes)
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2 8-oz cans tomato sauce
2 8-oz cans water (or as needed)
3 tbs chicken consummé (bouillon)
1/4 cup flour (with water to thicken)
6-10 serano peppers (Minced) to taste
salt to taste.
2 cups fresh pinto beans (Optional)
2 cups shredded cheese (American and cheddar)
In large pot, fry bacon till crisp, add meat and
brown. Then add onion, green pepper
and saute till tender with meat. Blend comino, black
pepper and garlic cloves in blender with 8 oz of water
until well blended (about 2 minutes) add to meat and
cook 5 minutes stirring occasionally.
Add tomato sauce and another 8 oz water.
Then add remaining ingredients (except beans and
flour) and cook on medium/low (Simmer) heat for
about 1 hour (till meat tenderizes).
Add more water as needed as to keep chili nice
and thick or to your preference. After an hour add
beans (drained) if desired, and simmer for another 30
minutes. Prepare mixture of flour and water to
thicken chili. Add to chili until desired consistency is
obtained. If a more spicier chili is desired Add more
serano peppers (diced, or peppers or choice). Simmer
for another 15 minutes then serve. Serve hot topped
with cheese and crackers.
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TEXAS CHILI IN A JAR

10 ounces (about 1/2 cup) cubed beef stew meat
Beer - enough to marinate
6 tsp cooking oil or olive oil
1/4 c chopped green pepper
1/4 c chopped onion
1 c chopped tomatoes
1/2 cup tomato sauce (or more tomatoes)
1 1/2 c cooked pinto beans, drained
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp dried oregano
1 clove garlic (optional)
3 tsp chopped jalapeno peppers (optional)
1 tsp hot pepper sauce (optional)
Marinate the beef in beer for at least 8 hours.
Drain beef; pat dry on paper towels. Brown in hot oil
in a large kettle. Drain. Add to 1 quart canning jar.
Add green pepper, onion, tomatoes, tomato sauce,
beans, spices and peppers. Place in 1 quart mason jar.
For the gift tag: Empty jar into quart pan. Simmer
for 3 hours.
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Swick and Swick World

Championship Chili
First group:
2 tablespoons vegetable oil
2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes
1 tablespoon chili powder
3/4 cup finely chopped onion
5 medium cloves garlic, pressed into a paste
1 (14 1/2-ounce) can chicken broth

Second group:
2 canned whole green chiles, seeded and finely
chopped
1 cup beef broth
1/2 cup prepared Mexican-style tomato sauce
1/2 cup prepared tomato sauce
1 teaspoon hot sauce

Third group:
1/2 cup California-style chili powder
2 1/4 tablespoons New Mexico-style chili powder
1 1/4 tablespoons ground cumin
1 teaspoon salt

Fourth group:
1/2 teaspoon arbol chili powder
1/2 teaspoon New Mexico-style chili powder
1/4 teaspoon monosodium glutamate
Pinch brown sugar
Pinch jalapeno powder
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Start the first group of ingredients: Heat the
oil in a large skillet over medium-high heat. Working in
2 batches, add the beef and chili powder and cook,
stirring occasionally, until well browned. Drain the
beef.
Transfer the beef to a large soup pot with the
onion, garlic, and broth. Bring to a boil, lower the heat,
and simmer, stirring occasionally, for 1 hour.
Add the second group of ingredients, return to
a simmer, and cook, stirring occasionally, and for 1
hour.
Add the third group of ingredients, return to a
simmer, and cook, stirring occasionally, for 45
minutes.
Add the fourth group of ingredients and
simmer 15 minutes more. Divide among bowls and
serve.
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General Tips For Various Chilis:

First, select a large pot or spacious sauté pan
that enables one-dish cooking. Brown the meat using a
medium-high to high-heat range (the object is to
brown, not to boil). Add the dry ingredients: your
favorite fresh or dry herbs and spices, salt and
pepper, and cook until the spices and herbs begin to
release their essential oils. (NOTE: If you flavor the
dish with a commercial chili mix, add half the package
to the browning meat.) As the meat reaches medium-
to medium-well, drain off the excess fat and set the
meat aside in a bowl. (The residual heat will continue
cooking the meat.) Clean out the bottom of the
cooking vessel with a paper towel, but leave intact the
meat drippings stuck to the cooking surface.
Next, sauté the vegetables—onion, bell pepper,
celery, hot peppers, garlic, etc.—in your favorite
cooking oil to the desired degree of doneness. Add
the browned meat, combine thoroughly, and continue
to cook over a medium heat. Then, prepare to add the
liquids.
Next, add wine, beer, liquor, etc., and allow to
the liquids to reduce. The alcohol will steam away, and
all those great flavors will begin to concentrate. The
liquids plus a little elbow grease will remove the rest
of the meat drippings stuck to the cooking vessel’s
surface, and the core flavors will infuse into the meat.
Add tomato paste (if you use tomato paste) or tomato
sauce; allow to cook several minutes before adding the
other liquids. (The Italians proved long ago that the
texture and flavor of tomato paste matures during
the cooking process, losing a great deal of its acidic
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bite.) Add broth, beans, tomatoes and their liquids;
(add the other half of the dry chili mix) and blend
thoroughly. Adjust the liquid level to your
specifications. Slow-simmer the chili without a lid so
the sauce (condiment) can reduce. Stir the chili every
fifteen to twenty minutes, using a figure-eight motion,
to keep the meat from sticking to the bottom of the
cooking vessel.
Finally, taste and re-season with salt and
pepper if necessary before ringing the dinner bell.
Remember: Seasoning a dish systematically, in layers,
ensures outstanding flavor quality; adding a large
amount of salt at the end of the cooking process
ensures a salty dish.
Slow-simmered chili. Yes! A perfect comfort
food for a frosty winter night.

Jammin Red Chili

3 lbs. course ground or 1 tbsp. hot New Mexico
cubed beef roast chili powder
1 tsp. canola oil
1 cup onion, chopped
5 cloves garlic, minced
2 whole chili peppers,
minced
1 can chicken broth
1 can beef broth
1 can tomato sauce
10 tbsp. chili powder
2 tbsp. ground cumin
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Sauté meat, onions and garlic in oil until browned (careful not to burn the garlic). Add the
broths and simmer 1 hour. Add tomato sauce, chili peppers, chili powders and cumin. Simmer at
least 1 more hour. Serve with chopped onions, shredded cheese and oyster crackers on the side
for toppings.
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White Chili
1 tbsp. canola oil
4 boneless chicken breasts cut into 1/2 inch pieces
1 white onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 jalapeño peppers, seeded and sliced (I recommend wearing surgical
gloves for this process due to the heat content of fresh jalapeños It
is hard to get off your hands.)
1 16-oz. can navy beans
1 10-oz. package white shoepeg corn
1 15-oz. can chicken broth
1 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. ground red pepper
chopped parsley
shredded cheddar cheese for garnish (Monterey Jack can also be
used)
Heat oil in a large skillet and cook chicken, onion, and garlic
until chicken is cooked through. Add celery and peppers, sauté until
tender. Add beans, corn, chicken broth, cumin, chili powder, and red
pepper, simmer for 30 minutes. Serve with fresh parsley and cheese
sprinkled on top.
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Shotgun Willies Chili

Carol Hancock won the 19th annual International Chili Society World Championship and
$25,000 with her Shotgun Willie Chili recipe, featuring Willie’s Texas Chili Seasoning. The
recipe was named after "Shotgun Willie" a song written and recorded by Willie Nelson.
This recipe also won: American Lung Association 1st place - San Jose, CA; Alameda
Bluegrass Festival 1st place - Pleasanton, CA; Universal Studios 1st place - Universal City,
CA; ICS World Championship 5th place - Tropico Goldmine, CA; Valley of the Moon 1st
place - Sonoma, CA; Great High Sierra 1st place - Lake Tahoe, NV

6 pounds prime beef - cubed or coarsely ground

4 medium onions - finely diced
1 tablespoon black pepper
1/2 pound kidney suet
1 15 oz. can stewed tomatoes - pureed
1 1/2 cups pepper paste - 6 New Mexico & 6 Pasilla chili peppers
4 cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon Tabasco
1 cup Willie's Texas Chili Seasoning
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon MSG
1/2 teaspoon sugar
14 pods garlic - crushed
1 1/2 tablespoons oregano leaves
Salt to taste
Prepare pepper paste. Remove stems & seeds from 6 New Mexico and 6 Pasilla chili
peppers. Boil the peppers in water until the pulp separates from the skin. Put the cooked
peppers and skins into a blender and blend into a smooth paste. Set pepper paste aside.
Brew oregano tea. Bring 1 cup of water to a boil. Crush 1-1/2 tablespoons of
oregano leaves and drop them into the water. Immediately remove the water and oregano
leaves from the fire. Cover and steep for 12 minutes. Strain and set the oregano tea
aside.
In a large mixing bowl, combine the pepper paste, oregano tea, pureed tomatoes,
beef broth, vinegar, Tabasco, Willie's Texas Chili Seasoning,
ground cumin, cayenne pepper, MSG, sugar, and crushed garlic. Set this chili sauce aside.
Render just enough kidney suet to coat the bottom of a hot skillet. Brown
approximately 1 pound of meat at a time, adding onions and black pepper to
each batch. Put each batch into a large chili pot. After all the meat has been browned,
add the chili sauce to the chili pot. Cover and simmer for 2 hours, stirring frequently. If
needed, add beef broth or water to maintain desired consistency.
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