2025 -Don’s Traditional Texas Red Chili Recipe
byDon Cullum
Don was honored to represent the International Chili Society and Bush’s Beans, as the 2024 Homestyle Chili World Champion, and is looking forward to representing the International Chili Society as the 2025 Traditional Red Chili World Champion. A huge thanks to everyone that has offered advice and tips across the years to help him achieve this goal. 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 (2025 ICS Homestyle Chili World Champion), 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.
Ingredients
2 lbs. beef – Chuck Shoulder (cut in small cubes)1 tsp cooking oil (or Crisco)
1 tsp. seasoned salt
1 or 2 serrano peppers
1 – 8 oz. can tomato sauce
8 oz. low sodium beef broth
8 oz. heart healthy chicken broth
8 oz. bottled water
1 chicken bouillon cube
1 beef bouillon cube
Spice Dump 1
1 Tbsp. Texas Red Dog chili powder
1 Tbsp. onion powder
1 tsp. garlic powder
½ tsp. jalapeno powder
½ tsp. salt
¼ tsp. black pepper
Spice Dump 2
1 Tbsp. Texas Red Dog chili powder
3 Tbsp. San Antonio Red chili powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
2 tsp. cumin
¼ tsp. brown sugar
Spice Dump 3
1 Tbsp. San Antonio Red chili powder
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 peppers; reduce heat and simmer (slow roll) for 45 minutes.
Add “Spice Dump 2” to mixture and whisk well; keep at a slow roll and simmer for 30 – 45 minutes.
Add “Spice Dump 3” to chili mixture and whisk well; remove Serrano pepper(s); simmer (slow roll) for 15-30 minutes.