George Rives was skeptical about entering his first ICS cook-off in Clarksville, MO in 1993. To his surprise, he won and qualified for the Last Chance Cook-off at the WCCC in Reno that year! That win “set the hook” and he’s been cooking ever since.
Since 1993, he and the love of his life/chili cooking partner, Mary Cannon, have competed in ICS cook-offs all over the Midwest. Over the years they’ve each won at several cook-offs in Missouri, Nebraska, Louisiana, Tennessee and Arkansas.
In 2018, Mary qualified for the WCCC Homestyle category and George qualified in the Traditional Red category. He decided to enter the Last Chance Homestyle competition… and qualified! The rest is history… Using completely different recipes and spices, they were honored to place 1st and 2nd in the 2018 Homestyle World Championship!
3 LB ground beef
1/2 LB Jimmy Dean mild pork sausage (from Schnucks)
1- 27 OZ. can Bush’s pinto chili beans
2- 14 OZ. cans Swanson chicken broth
1- 14 OZ. can Swanson beef broth
1- 8 OZ. can Hunt’s tomato sauce
1- 14 OZ. can Hunt’s diced tomatoes
1- 8 OZ. can Marca El Pato hot tomato sauce
1- 4 OZ. can Old El Paso whole green chile, chopped finely
1 TBL Crisco oil
1 TSP Tabasco sauce
2 small onions
2 fresh jalapeno peppers
6 TBL Chili Man chili powder
4 TBL Tones chili powder
1 TBL Tones cumin powder
1 TSP Tones garlic powder
2 TSP Tones cayenne powder
1 TBL Domino brown sugar
1 TSP Spice Island white pepper (use 1/2 TSP for each batch of meat, when browning)
1 TSP Accent seasoning (use 1/2 TSP for each batch of meat, when browning)
1 1/2 TBL Penderys arrow root (for thickening; mix with 2 tablespoons of water)
Tones sea salt
Brown sausage; then add 1 1/2 LB ground beef, meat spices and oil.
Brown and drain. This is the first batch of meat.
Add chopped onions, jalapenos, green chilis, tomato sauce (Hunt’s), beef broth, chicken broth and ¾ of the spice mix to chili pot. Bring to a boil then add first batch of meat. Continue cooking.
Brown second batch of meat (don’t forget to use meat spices). Drain and add to chili pot.
Simmer for 2 hours.
Add tabasco, brown sugar, remaining chili spices, hot tomato sauce (El Pato) and diced tomatoes. Cook for 30 minutes or until meat is tender.
Adjust chili gravy with additional chicken broth or arrow root, as necessary.
Add beans 15 minutes before turn in.
Salt to taste.