2019 -WolfHaven Homestyle Chili "It's Howlin' Good!"

by Lloyd Weir


Lloyd started cooking in ICS events in 2004. He adopted the name WolfHaven Chili after hearing a news story about a sanctuary in Oregon that took in orphaned and displaced wolves. Cooking mainly in the Midwest, success in Traditional Red was scarce for the first few years. That’s when he decided to try his hand at Chili Verde. Since his first win in Clarksville, Missouri, he is now considered a Grand Master in that category. Along with the Homestyle Championship this year, Lloyd’s name was called for 5th place Chili Verde in 2017 and 3rd place in Traditional Red in 2018. The couple have also been co-chairs of the Sangamon County Fair Cook-off for 13 years. Lloyd professes that so much credit goes to his wife Brenda (who is a great cook in her own right). Nothing gets turned in to the judges until her taste buds give it the “green light”. He also attributes his success to advice and consistently competing side by side with numerous former World Champions and other world class cooks. Lloyd is so grateful for all the friendships he has made over the years through ICS.


1¼ Lbs Chili Grind
1¼ Lbs Tri-Tip Cubed
1 - 14 oz Can Hunt’s Tomato Sauce
1 - 15 oz Can Swanson’s Beef Broth
1 - 15 oz Can Swanson’s Chicken Broth
2 – 15 oz Cans Bush’s Black Beans (Drained and Rinsed)
½ Sweet Onion (Diced)

1 TBSP Ray’s Brand Cumin
1 TBSP Ray’s Brand Onion Powder
½ TBSP Ray’s Brand Garlic Powder
1 TBSP Mild Bill’s Hungarian Paprika
½ tsp Mild Bill’s White Pepper
½ TBSP Wyler’s Chicken Granules

1 TBSP Better Than Bouillon Chicken Base
2 TBSP Ray’s Brand Original Chili Seasoning
2 TBSP Chilli Man Chili Powder

2 TBSP Ray's Brand Red Chili Powder
1 TBSP Ray’s Brand Cumin

1 TBSP Mild Bill’s New Mexico Hot Chili Powder
1 Packet Sazon Goya

1 TBSP Mild Bill’s San Antonio Red Chili Powder
½ TBSP Ray's Brand Cumin
½ TBSP Brown Sugar
Cholula Hot Sauce
McCormick Cayenne Pepper
Salt to taste


1. Lightly brown the tri-tip and drain the excess fat. Add to pot with beef broth and Spice Mix #1. Simmer for 30 minutes.
2. Brown the chili grind, then drain and add to the pot along with Spice Mix #2. Simmer for an hour.
3. Sauté onion until tender, then add to the pot along with Spice Mix #3. Continue to simmer for 30 minutes.
4. Add Spice Mix #4, tomato sauce, Bush’s Beans and enough chicken broth to fully cover the meat. Simmer for another 30 minutes.
5. Add Spice Mix #5 along with two shakes of Cayenne Hot Sauce. Add salt to taste. If needed, add Cayenne Pepper for heat.