Mike Stevens
2014
 
  Meet the Winner
   
 
   
   
 

When I was 5 or 6 years old my dad took me to Lindy's Chili to eat after we visited my Grandma. In its prime, Lindy's was a great chili institution located on the Southwest side of Chicago. The very first time I asked my Dad (An Irishman who loved only bland food) for a bowl of chili he told me I wouldn't like it and it would make me sick. I got of bowl of red (hold the beans!) and it had me from hello! I loved it and that started my quest to eat and then later to cook the best chili in the world!

In 1995 I won Chicago's Windy City Chili Regional Cookoff. That qualified me to cook in my first world championship. It was held in Reno NV. This year, was my tenth ICS WCC to have cooked in.

My wife Gloria and I have cooked from coast to coast during the last 20 years. We live in Chicago's southwest suburb of Homer Glen, IL. We own a ranch in Dilia, NM called Yakety Yak Ranch (which is where the name for my chili originated) and split our time between the 2 places. I have been married to Gloria for almost 44 years. We have 4 children and 7 grandchildren (all of whom love chili). I am a Vietnam Veteran. On February 28, 2014 I sold my business, Orland Hearing Aid Center and retired. Since then my wife has retired also and we plan to get in as many years as we can with the grandkids, ranching and of course COOKING CHILI!!

   
  Winning Recipe
 
YAKETY YAK RANCH CHILI
 
Ingredients:
3 lbs cubed beef trip-tip
2 14 oz cans beef broth
1 8 oz can of tomato sauce
4 cloves of garlic - pressed
1 tbsp Tabasco
1 jalapeno pepper - pierced

1ST SPICES
 
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp Mexican ground oregano
1/4 tsp ground Bay Leaf powder
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1 tbsp Penderys Fort Worth light chili powder
1/2 tbsp New Mexico hot chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
2 tsp chicken granules
2 tsp beef granules
1 tbsp gound cumin
 
2ND SPICES
 
1 tbsp ground cumin
2 packets Sazon Goya seasoning
1/4tsp brown sugar
1 tbsp garlic powder
1/4 tsp white pepper
1 tbsp Hernandez Farm medium New Mexico chili powder
1 tbsp paprika
1/2 tbsp Penderys Fort Worth light chili powder
1/2 tbsp Mild Bill's Cadillac Cowgirl chili blend
 
Instructions:
 
Brown meat, drain and rinse and then add 2 cans of beef broth, can of tomato sauce, 1 tbsp Tabasco, pressed garlic and 1st Spice Mix. Pierce a jalapeno pepper and float in sauce. Simmer for 2-2 1/2 hours and then remove the softened jalapeno, squeezing it into the sauce to give it a little more heat. Add the 2nd Spice Mix and simmer for another 1/2 hour and then serve up.

 

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