2022 -Kevin Foley’s Texas Red Chili Recipe

by Kevin Foley

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Texas native Kevin Foley launched his competitive chili cooking career more than 38 years ago. His first chili victory was in 1984 at a local chili cook-off. Since then, it’s only taken him 38 years and one perfect pot of red chili to become an overnight success. His lifelong love of food and cooking started early on. Once he was tall enough to reach the stove, Kevin would start the family dinner before his working parents returned home. For years, he cooked chili with family, friends and co-workers and often brought his 1955 chile pepper red Ford F-100 truck, which was integral to one heck of a booth and show. Kevin met his future wife Donna out on the chili trail. Their first ICS competition was the 2002 ICS Texas State Championship which Donna won–and both were hooked for life! Kevin’s nationwide cooking adventures have been quite successful. He’s won many state championships including Texas, Arizona, New Mexico and Hawaii, as well as many regional cook-offs. Family and chili go hand-in-hand, so Kevin has long since recruited his father-in-law, sister and sisters-in-law, brother-in-law, nieces, nephews, friends and even a few strangers to join the chili world. After initially providing them with a "chili kit" of meat, spices and instructions, they developed into formidable chiliheads in their own right. His biggest challenge is often winning against the friends and family cooking alongside him in his own tent! A win is truly exciting, but it's his ever-growing family of chili friends that make it all worth it. Kevin was honored in 2016 by earning a WCCC Grand Master Red Chili Cook Award. He thanks everyone who both encouraged and beat him along the way. His advice: sometimes losing is the best lesson of all. Let’s all welcome and encourage younger and newer cooks and keep the spirit of chili alive and well. Winning red chili at the 2022 ICS WCCC on his 18th wedding anniversary made it an anniversary he and Donna will remember forever!

Ingredients

2 lbs. cubed Tri Tip beef
½ tsp salt
½ tsp black pepper
2 tbsp Vegetable Oil
1-14.5 oz can Beef broth
8 oz spring water
1 small can tomato sauce
1 serrano pepper

Spice Mix #1
2 tbsp New Mexico Chili Powders like Mild Bill’s Dixon or Hatch
1 tbsp Onion Powder
1 tsp Beef Granules
1/4 tsp Cayenne Powder

Spice Mix #2
3 tbsp Texas-style chili powder like Gephardt’s
1 tbsp ground cumin
1Ttbsp Garlic Powder

Spice Mix #3
1 tbsp Texas-style chili powder like Gephardt’s
2 tsp Paprika
½ tsp garlic salt
¼ tsp jalapeno powder

Instructions

Brown cubed beef in salt, pepper, and vegetable oil and drain. In a 4-quart pot, combine 1 can beef broth, 1 can tomato sauce, 8 oz water, serrano pepper, drained beef, Spice Mix #1 and simmer for 1 hour. Remove pepper. Check consistency and adjust heat/add water as needed. Add Spice Mix #2 and simmer for 30 minutes. Check consistency and adjust heat/add water or broth as needed. Add Spice Mix #3 and simmer for 30 minutes. Salt to taste.