2004 - Dago Reds Wop 'n Good Chili

by Kathy Hipskind

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Kathy Hipskind (of Lodi, California) developed her Champion Recipe Reds Wop N Good Chili for the 22 years prior to her win. She had to twist her husband Dave’s arm to get him to join her at chili Cook-offs- he wasn’t interested in the competition or even a fan of chili beans! The Hipskinds had two sets of friends who cooked chili and showed them how fun and family-friendly cook-offs are. Kathy thanks her parents Marilyn and Louie Richichi, now two beautiful angels, for being there through all of her cook-off years.

Ingredients

Add:
2 Cans Chicken Broth
1 Can Hunt's Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt's)

@ 1 1/2 hrs Add:
2 tbs chili powder (Gebhardt's)
5 tsp cumin
1/4 tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 1/2 tsp tabasco sauce
1/4 tsp red jalapeno powder
1 tbs chili powder (Gebhardt's)
Salt to taste

@ 2 1/2 hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
1/2 tsp red jalapeno powder
1/2 tsp cumin
Salt to taste

Instructions

Brown 4 lbs cubed tri-tip with 3 tsp salt and 11/2 tsp white pepper.

Place in stock pot and simmer on low heat for 3 hrs.