2024 -Don’s Homestyle Texas Chili
byDon Cullum
Don was born and raised in Texas and has always loved to cook, but didn’t enter the world of competitive food sport until later in life. His brother-in law, Kevin Foley talked Don and his wife Karen into going with him to compete in the 2010 Route 66 Regional and Arizona State Championships. While not placing in that first competition, Don did pick up his first International Chili Society win the following month, in the Tennessee State Championship, and made the final table at that year’s World Championship. He was hooked for life. Don credits his wife Karen, and his in-laws, Kevin and Donna Foley (both ICS World Champions) for getting him started in this crazy fun world of competitive food sport. While he loves the competitive aspect of the chili world, one of the most rewarding aspects of this hobby has been the amazing friendships that have developed with so many wonderful cooks across the country. Don is honored to represent the International Chili Society and Bush’s Beans, as the 2024 Homestyle Chili World Champion, and thanks everyone that has offered advice and tips across the years to help him achieve this goal.
Ingredients
• 2 lbs. beef chuck shoulder or tri-tip (cut in small cubes)• 1 tsp cooking oil (or Crisco)
• 1 tsp. seasoned salt
• 1 – 8 oz. can tomato sauce
• 8 oz. low sodium beef broth
• 8 oz. low sodium chicken broth
• 8 oz. bottled water
• 1 serrano pepper (make a small slice/hole on side of pepper)
• 1 - 14.5 oz. can Bush Pinto Beans (drained)
• 1 - 14 oz. can diced tomatoes (drained)
• 1 chicken bouillon cube
• 1 beef bouillon cube
• Spice Dump 1
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• 1 Tbsp. Texas chili powder (like Texas Red Dog)
• ½ tsp. jalapeno powder
• ½ tsp. salt
• ¼ tsp. black pepper
• Spice Dump 2
• 4 Tbsp. Texas chili powder (like San Antonio Red)
• 1 tsp. garlic powder
• ¼ tsp. cayenne pepper
• 2 tsp. cumin
• ¼ tsp. brown sugar
• Spice Dump 3
• 1 Tbsp. Texas chili powder (like San Antonio Red)
• 1/8 tsp. cayenne pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1/8 tsp. Habanero powder
• 1 ½ tsp. cumin
Instructions
• Brown meat with cooking oil and seasoned salt; In 4 – 5 quart sauce pan, bring tomato sauce, broth, water, and bouillon to a boil; add “Spice Dump 1” and whisk well; add browned beef to the mixture. Return to a boil; add serrano pepper, reduce heat and simmer for 45 minutes.• Add “Spice Dump 2” and whisk well, remove serrano pepper and squeeze juice from pepper into the pot; simmer for 30 – 45 minutes.
• Add “Spice Dump 3” to chili mixture and whisk well; add diced tomatoes and beans to mixture; simmer for 30 – 45 minutes. Enjoy!