2007 -Boomas Revenge

byJerry Buma


Jerry Started cooking in the ICS in 1998. He tells us, “I used to cook and sell chili in the service as a way to make a few extra bucks, and so I already had a pretty good recipe!” He is a proud father of Vicki Tankis and proud grandfather of Max Tankis- both ICS chili cooks!


3 lb tri tip
1 med onion minced
1 sm can green chiles diced
3 cloves of garlic minced
1 can chicken broth
1 1/2 tsp Tabasco
1 8 oz. can Hunt's tomato sauce

Blend together:
2 tbsp Mexico hot powder
2 tbsp Mexico mild powder
2 tbsp California hot powder
2 tbsp California mild powder
3 tbsp cumin
1 tsp black pepper
2 tsp salt
1 tsp sugar
2 tsp MSG
1 tsp Mexican oregano


Brown meat in small batches; return to pot with veggies, chicken broth, and half the spice mix.

Simmer 2 hrs.

Add remaining spice mix and cook for 1 hr. adding liquid if necessary.

Adjust seasonings to personal taste last 15 min.