Memory Lane: Chilympiad
Forget that $2 cup of Wendy’s chili and remember the smell of spicy, homemade Texas chili wafting through the air.
The Chilympiad was a Texas State tradition held annually in September from 1970 to 2002. It was the world’s largest chili cook-off at the time, often having over 400 entries.
There were two rules to this giant cook-off:
All chili must be made from scratch at the site of the contest.
Women are barred from entering the contest as chefs.
“Unity was the key to the Chilympiad. Friendly competition was incorporated throughout the festival.” -1998 Pedagog
The Chilympiad drew crowds from Greek Life chapters across the campus and was more known for its heavy drinking rather than the chili itself. However, participants could still find some tasty and interesting dishes such as chili with rattlesnake meat!
The annual cook-off thrived until September 2001 when it coincided with the 9/11 attacks. The event lost tens of thousands of dollars and ended up closing in 2003.
While the Chilympiad isn’t held anymore, we want to help keep the spirit alive (and allow women to be chefs!). Here’s a recipe from former Chilympiad winner, Ed "Chill Lee" Paetzel.
2 pounds beef, round or chuck, cut into ½" cubes, all white removed
2 or 3 tablespoons cooking oil (more if needed)
4 cloves garlic, peeled and smashed with the blade of your knife
1 large red onion (chopped)
2 mild canned jalapeños, seeded and chopped (This will give a heat level that a five-year-old will like. This chili is not for fire-eating contests.)
5 pounds tender, lean meat, chili ground or hand cut
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 rounded tablespoons cumin (comino)
2 rounded tablespoons ground New Mexico red chiles
2 level tablespoons McCormick or other brand chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
2 teaspoons salt
1 cup drinkable Texas Merlot Wine (Never cook with a wine you won't drink.)
2 cups hardy beef stock
One 15-ounce can tomato sauce
Water, if needed
Place cooking oil and garlic in your cooking pot at the same time. Turn on heat and brown garlic. When garlic is nicely browned remove it from the oil and discard. The cold oil absorbs the favor of the garlic as it cooks without being bitter. Brown the onion, and jalapeno. Brown the meat in same pot with onion and jalapeño.
When meat is brown, put all the spices in and cook and stir until the meat is thoroughly covered with spices. Pour in wine and cook for about three minutes while the alcohol is evaporating. Pour in the beef stock and tomato sauce. If meat is not completely covered with liquid, add a little water. Do not add beer to this chili. It makes it bitter. Cook chili until done. You can taste along the way. Do not let chili get dry at any time.
