5th Annual Moosehaven Chilicookoff Car and Bike Show
 
 
Bob Plager
2013
 
  Meet the Winner
   
 
   
   
 

Bob Plager has won $25,000 again! At the International Chili Society's (ICS) World's Championship Chili Cookoff at the Spa Resort Casino in Palm Springs, California on October 13, 2013. Competing against 131 other Red Chili competitors, his chili came out on top once again. He is the only Back to Back World's Champion in ICS history to complete this feat. Last year, he won the World's Championship in Charleston, West Virginia, competing against a field of 132 competing cooks. In one year, he has won $50,000 for turning in two bowls of great tasting Red Chili.

As Bob says, you have to cook great chili, but also have the luck factor on your side, to be able to get off the Preliminary table and get to the Finals table to be judged. Out of 28 chili's on the Final table, Bob came up first again, with delicious tasting chili, which he cooked using his special water from Farmers Branch, Texas (a Dallas suburb), and the use of two Sunsweet brand pitted prunes, which he claims “Gives the chili a little sweetness and gives the gravy a beautiful gloss”.

Bob's chili recipe has evolved over the years, since he started cooking competively in 1980, back in Texas (he now lives in Littleton, Colorado). In 1985, the Top of Texas Chili Pod (a Dallas based CASI group aka Chili Appreciation Society International), presented him with a set of plastic measuring spoons at a meeting. It seems that Bob had been using a Wendy's restaurant spoon as his basis for measuring spices. The next weekend, he went to a cookoff, and won First Place, and has continued his uphill climb to cooking great bowls of red over the years.

Bob is a three (3) time International Champion in Red Chili, having won in 1996, 1998, and 2006, at the Original Tolbert Terlingua International Championship/Behind the Store (Tolbert/Behind the Store), in Terlingua, Texas, which is another one of the three competing chili organizations. He has proven his chili cooking abilities with those wins, and now two International Chili Society (ICS) wins.
Bob and his wife, Kathy, who is the 1998 ICS Red Chili World's Champion, compete against each other at chili cookoffs continuously. For the past several years, they have traveled the country promoting ICS chili cookoffs. Bob is known as the “social butterfly”, conversing to cooks and the public, but still knows when to get serious about cooking his chili, and turn in for judging a winning bowl of red, which he does most of the time. Three-peat… Bob say's “it's still too early to think that far ahead”.


   
  Winning Recipe
 
POOLS BREW CHILI
 
Ingredients:
2 ¼ LBS CUBED TRI-TIP ROAST (TRIMMED OF FAT)
1 14.5 oz CAN SWANSON BEEF BROTH
1 14.5 oz CAN SWANSON CHICKEN BROTH
1 8 oz CAN TOMATO SAUCE
2 SUNSWEET PITTED PRUNES
CRISCO SHORTENNG
WATER (used FARMERS BRANCH, TX)

1ST SPICES
 
1 TBSP AMERICAN PAPRIKA
1 ½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP NEW MEXICO CHILI POWDER
½ TBSP NEW MEXICO GROUND CHILI PEPPER
 
2ND SPICES
 
3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP SEASONED SALT
1½ TBSP GEBHARDT CHILI POWDER
1½ TBSP TEXAS STYLE CHILI POWDER
½ TBSP NEW MEXICO HOT GROUND CHILI PEPPER
½ TBSP NEW MEXICO LIGHT CHILI POWDER
 
3RD SPICES
 
2 TSP TEXAS STYLE CHILI POWDER
1 TSP GROUND CUMIN
¼ TSP GARLIC POWDER
TABASCO® SAUCE (AS NEEDED FOR HEAT)
 
COOKING TIME - 3 HOURS
 
Instructions:
 
BROWN MEAT IN 2 TBSP OF CRISCO SHORTENING. PLACE MEAT IN COLANDER AND DRAIN OFF SHORTENING. RINSE MEAT WITH WATER AND RETURN MEAT TO POT. ADD BROTHS, TOMATO SAUCE, PRUNES AND 1ST SPICES. COOK APPROXIMATELY 2 HOURS, REMOVING PRUNES AFTER 1ST HOUR (PRUNES MAY EXPLODE IF LEFT IN LONGER). ADD WATER IF NECESSARY. COOK LONGER IF MEAT IS NOT TENDER. 30 MINUTES BEFORE TURN IN, ADD 2ND SPICES. 15 MINUTES BEFORE SRVING, ADD 3RD SPICES. ADD SEASONED SALT FOR TASTE. FOR HEAT, ADD TABASCO® TO TASTE.

 

© International Chili Society, all rights reserved. | Privacy Policy