Diane has been a member of the International Chili Society since 1987. She cooked in sanctioned competitions for five years before getting her first #1 that qualified her to cook in the 1992 ICS World Championship at Rawhide in Scottsdale, AZ, placing 5th. She continued cooking, competing, and qualifying every year since then. Getting her husband and daughters involved in cooking chili enabled them to make it a “family hobby”. At times, she considers them to be her fiercest competitors, and her best fans. In 2010, she was the ICS World Salsa Champion and loved creating various types of fresh salsa, always making a large batch to have extra for family eating. She will cherish the memories of the places she visited and the friends she made thru the ICS for a lifetime.
Becoming the 2019 World Red Chili Champion after cooking in ICS competitions for over 30 years does qualify for her to honestly say that Patience, Persistence and Perseverance finally paid off. A check off of her bucket list that she didn’t think would happen. To all her fellow chiliheads, “keep stirring the pot!”
Ingredients3 pounds beef tri tip, cubed
14.5 oz can Swanson’s Chicken Broth
14.5 oz can Swanson’s Beef Broth
2 oz boneless pork rib piece
1 jalapeño floater
10.75 oz can Hunt’s Tomato Puree
½ Tablespoon Heinz Apple Cider Vinegar
½ Tablespoon brown sugar
1 packet (1½ teaspoons) Sazon Goya with annatto
Lime juice, optional
1st Spice mix:
1 Tablespoon Ancho Chili Powder
1½ Tablespoons Mild Bill’s San Antonio Chili Powder
2nd Spice mix:
½ Tablespoon Mild Bill’s Paprika
½-1 teaspoon Penderys Red Pepper
3½ Tablespoons Mild Bill’s San Antonio Chili Powder
4 Tablespoons Stewart’s Reno Red Chili Powder
2 teaspoons salt
1 teaspoon Mild Bill’s Onion Powder
2 teaspoons Mild Bill’s Garlic Powder
3 Tablespoons Penderys Cumin
Combine all ingredients of the 2nd spice mix and remove 2½ Tablespoons of mixture (this will be your finishing 3rd spice mix.)
InstructionsCombine chicken broth, beef broth, pork piece, jalapeño floater and 1st spice mix in chili pot and warm it up. Gray your cubed meat in 3 batches in small amount of canola oil. Drain, rinse with water and add to your pot. Cook mixture until meat becomes tender (about 1- 1½ hours). Cooking times may vary so check your meat after 1 hour and every 20 minutes after that.
Remove pork piece and add four Tablespoons of 2nd spice mix. About 1 hour before turn-in add the rest of 2nd spice mix along with vinegar and Sazon Goya. Keep mixture at a low bubble boil, this blends the flavors of the spices without cooking them out.
Add the last finishing spice dump 30 minutes before turn-in. Check your salt level and the liquid amount (too thick or too thin?). Make any necessary adjustments. Pop it with a squirt of fresh lime juice - optional.