2017 -Bootch Magoo’s Five Fart Chili

byJeremy Levy


Jeremy Levy is 10 years old and lives in MD with his parents and little sister Jamie. Jeremy has been attending chili cook-offs with his dad Matt since birth. In 2016 he got the opportunity to cook in his 1st chili cook-off at the New England Regional Youth division. Not wanting to use his dad’s recipe we looked online and chose world champion Jerry Buma’s recipe, Booma Revenge. He had a great time competing with his friends who he plays with at every chili cook-off. He then worked diligently on developing his own recipe. Jeremy chooses his chili powders considering their color, smell, and name. His first success was placing 5th at the 2016 World Championship in Reno, NV. Jeremy continued to play with different powders, practicing at home and fine-tuned his spice mix. He was successful in 2017 winning the New England Regional and then followed up by winning the 2017 World Championship Traditional Red Youth Division!


2.75 lbs. sirloin tri-tip cubed
8 oz. Beef Broth
12 oz. Chicken Broth
8 oz. of tomato sauce divided in two
2 tsp of beef bouillon

Spice Mix 1
2 TBSP Onion Powder
1 TBSP Cowtown Light
1 TBSP Dixon Medium Hot

Spice Mix 2
3 TBSP your favorite chili powder
2 TBSP Cowtown Light
1 TBSP Cumin
1/2 TSP Cayenne Pepper
1 tsp salt

1 TBSP Your Favorite Chili Powder
1/2 TSP of Cayenne Pepper
1 TBSP of Cumin
1/2 TSP of Garlic


Make Spice Mix 1 into paste and use to brown meat.

Add meat to pot with 12 oz. chicken broth, beef bouillon, and 4 oz. of tomato sauce. 6 bubble boil for 45 minutes.

In a separate pot steep Spice Mix 2 with 8 oz. of beef broth and 4 oz. of tomato sauce. Add to chili pot and let cook for 1 1/2 hours.

Make Kicker into paste and add to chili approximately 25 minutes before turn in.

Adjust with broth or arrowroot for thickness. Add Sriracha Sauce or El Yucatan if you need more heat!