2022 -Crazy Lady Chili

by Tonya Jester


Being a Midwesterner from Indiana, I was raised on chili - a homestyle version with spaghetti noodles. It is nothing compared to what we cook in competition, but cooking chili brings back so many memories. In 2009, thanks to my husband, Darin, I began competitive chili cooking. I would attend chili cookoffs with him as support. One day on the way home, I told him I was going to start competing too, and Crazy Lady Chili was established. The experiences and memories that cooking competition chili has given me are indescribable. Chili has taken me across the United States to places I would never have traveled to. I've met so many people in my travels and I’m honored to call them my chili family. Over the years I have had the privilege of numerous wins. It is always very humbling and exciting all at the same time. My win this year at WCCC55 is indescribable, an honor and accomplishment that I could not have done without the love and support of Darin, my kids and my chili family. And of course, the big Guy upstairs.


2# 80/20 Ground Chuck
1 can Swanson Beef Broth (14.5oz)
1 can Swanson Chicken Broth (14.5oz)
1 can Goya Tomato Sauce (6oz)
1 can Bush’s Chili Magic – Classic Homestyle Bush’s Black Chili Beans (15.5oz)
1 can Diced tomatoes (14.5oz)
2 Serrano Peppers


1 tbsp Mild Bill’s Champion Chili Powder
2 tbsp Mild Bill’s Dixon Chili Powder
1 tbsp Mild Bill’s Hatch Red Chili Powder
2 tbsp Mild Bill’s Cowtown Gold Chili Powder
1 tbsp Mild Bill’s San Antonio Original Chili Powder
½ tsp Mild Bill’s Cayenne Chili Powder
1 tbsp Mild Bill’s Cumin
1 tbsp Mild Bill’s Garlic Granules 1 T Mild Bill’s Onion Granules
1 tsp Beef Granules
1 tsp Chicken Granules
¼ tsp salt
1 pkt Sazon Goya


Gray your meat and drain it well. Set it to the side. Wipe the pot clean and add all of the canned ingredients, saving 1/2 of the chili broth. Prick holes in the serrano peppers and drop them into the liquid. Once it reaches a boil, add the ingredients of the Dump.

Let the Dump, liquid and serrano peppers boil for about 10 minutes then add the meat back in. Cook on a medium boil for about 1.5 hours, adjusting the liquid as needed with remaining chicken broth. When finished with the boil, remove the peppers and squeeze the juice into your chili.

Adjust seasoning to taste and serve