Championship Chili Recipe–Puppy’s Breath Chili
This legendary chili, known as "Puppy's Breath" for its intense kick, won first place at the 1993 World Championship. It features coarse-cut beef simmered in a rich broth of cumin, oregano, and a complex blend of Gebhardt, New Mexico, and California chili powders. The texture is hearty and rustic, while the flavor profile balances savory beef with a slow-building, smoky heat. Perfect for cozy winter nights or competitive chili cook-offs where bold, authentic flavors take center stage.
Description
This legendary chili, known as "Puppy's Breath" for its intense kick, won first place at the 1993 World Championship. It features coarse-cut beef simmered in a rich broth of cumin, oregano, and a complex blend of Gebhardt, New Mexico, and California chili powders. The texture is hearty and rustic, while the flavor profile balances savory beef with a slow-building, smoky heat. Perfect for cozy winter nights or competitive chili cook-offs where bold, authentic flavors take center stage.
Ingredients
- 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
- Add 1 Tsbp. cumin and 1/2 tsp. oregano.
Directions
- 1 Brown meat in oil for about 30 minutes over medium heat.
- 2
Add onion and enough beef broth to cover meat. Bring to boil and cook for 15 minutes.- 3
Reduce heat to light boil and add half of the garlic. Add half of the chili powder, and cook for 10 minutes.- 4
Add tomato sauce and pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.- 5
Cook for one hour on medium heat stirring occasionally.- 6
Add remaining chili powders and cumin. Simmer for 25 minutes on low to medium heat, stirring occasionally.- 7
Turn up heat to light boil and add Tabasco pepper sauce, salt to taste, brown sugar and juice of lime. Simmer on medium heat.NoteOriginal recipe includes a dash of MSG and salt to taste; adjust seasoning according to preference.
Ensure dried chilies are rehydrated and pureed before adding to achieve the proper consistency and flavor extraction.
For best results, use high-quality chili powders like Gebhardt for authentic Texas flavor.
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