2011 -John's Chili

byJohn Jepson


Persistence was the key to victory according to the newly-crowned Champion! His record at the WCCC proves it. His chili had been on the Finals Tables SIX times and placed FOUR times in the Top 5! This was the year John beat out 136 world class cooks to take the champion title.


3 lbs. Lean Tri-tip, 1/4 inch cubes
10 oz. Swanson's Chicken Broth
8 oz. Swanson's Beef Broth
2 Tbsp Rancho De Chimayo Hot New Mexico Chile Powder
2 Chicken Bouillon Cubes
4 oz Hunts Tomato Sauce

3 Tbsp Medium Hot New Mexico Chile Powder
4 Tbsp Quality Chili Powder
1 Tbsp Garlic Powder
1-1/2 Tbsp Onion Powder
1 t. Sea Salt
2 oz Hunts Tomato Sauce

3 Tbsp Mild California Chile Powder
1/2 Tbsp Hot New Mexico Chile Powder
1 Tbsp Cumin
2 t. Corn Starch
1 t. Sea Salt


Rinse the blood off of the meat.

Lightly brown tri-tip in small batches until grey in color and add to pot.

Add next 5 ingredients, bring to a boil, cover and reduce to a light boil for 2 hours or until meat is very tender.

Add the next 6 ingredients and turn to a very low simmer for 30 minutes.

Add the next 5 ingredients and leave at a very low simmer for 30 minutes.

You may adjust to taste by adding small amounts of Cayenne or Red Tabasco, Cumin, Salt or Brown sugar.

Add chicken broth as necessary to cover meat.

Simmer until tender.

*For a smoother sauce, run powders through a spice grinder and soak them in a very small amount of chicken broth.