2018 -Grand Slam Chili

bySean Griffith


Sean Griffith began cooking at age 15. He was 17 years old attending Harlan High School in San Antonio, Texas at the time of his ICS Youth Champion win! He definitely had an amazing 2018 chili year – also winning the CASI Texas Open Youth Chili Championship in February, and the Tolbert Texas Junior Chili Championship one month later! Sean is interested in attending Law school after he graduates high school in 2020. He says, “I love to win an argument” - the reason he wants to become a lawyer! He wants to continue cooking competitively while in college and use the prize earnings to pay for books and food. Sean thanks his Mom for getting him started in chili cook-offs, and appreciates that she continues to mentor and motivate him. She looks forward to Sean’s future as a competition cooking lawyer!


2 LB 80/20 ground chuck (original recipe uses meat from H-E-B Texas Grocery)

24 OZ. Swanson beef broth
1 8 OZ. can tomato sauce
1/8 TSP Louisiana Hot Sauce
1 jalapeno pepper (poke holes in the jalapeno, will use to float)

2 TSP Mild Bill’s onion granules
1 TBL Knorr beef granules
1 TBL Knorr chicken granules
1 1/2 TSP Mild Bill’s garlic granules
2 TBL Mild Bill’s: San Antonio Original chili powder
1 TBL Mild Bill’s: Dixon Medium Hot chili powder
1 TBL Mild Bill’s Cowtown Light chili powder
1/8 TSP Mild Bill’s cayenne
1/8 TSP Mild Bill’s white ground pepper
1/8 TSP Mild Bill’s fine black pepper

1 TBL Mild Bill’s cumin
1/2 TSP Mild Bill’s garlic granules
1 TBL Mild Bill’s: San Antonio Original chili powder
1 TBL Mild Bill’s Cowtown Light chili powder
1 packet Sazón Goya seasoning
1/8 TSP H-E-B brown sugar


In a 3 or 4-quart pot, brown meat and leave meat in big chunks or balls. Drain and set aside.

Remove all grease and clean out your pot, then add meat chunks back to pot.

Add Batch 1 ingredients and bring to a boil. Once boiling, reduce heat to low simmer and keep lid on the pot.

Cook for about 45 minutes to tenderize the meat.

About 1 hour before serving, add Batch 2. Bring to a boil, being careful not to mash the meat. Instead, push the meat around with the spoon.

Once boiling, reduce heat to low. Keep lid on the pot.

30 minutes before serving, remove pepper (save pepper juice should you want to add spicy heat.)

With scissors, cut meat chunks down to about fingertip size.

About 25 minutes before serving, add Batch 3.

Before serving, taste for salt and heat. Adjust heat as necessary by using pepper juice or Louisiana Hot Sauce. Check gravy consistency. If gravy is too thick, add a little water.