2010 -2010 Happy Trails Chili

byThomas H. Hoover, Jr.


Tom Hoover joined the ICS in 1986 with his first Cook-off in Columbus, Ohio. He won his first Cook-off in 1987 at Idaho State using 10 pounds of meat! Tom cooked in 27 states plus Canada and Mexico, qualifying for the WCCC 23 times and winning the WCCC Salsa Championship in 2005.


2 3/4 lbs. tri-tip sirloin beef cut in 3/8 cubes
1 - 15 oz. can beef broth
1 - 8 oz. can chicken broth
1 - 8 oz. can tomato sauce

1 Tbsp. granulated onion
1 Tbsp. granulated garlic
1 Tbsp. pasilla chili powder
4 Tbsp. Gebhardt chili powder
3 Tbsp. California chili powder
1 Tbsp. New Mexico chili powder
1 Tbsp. cumin
1 fresh minced Serrano chili pepper
2 tsp. salt.

2 Tbsp. Happy Trails Chili Seasoning (if available)


In large skillet brown the meat.

Once cooked, drain fat and juice then add to stock pot.

Add beef broth, chicken broth and tomato sauce and simmer for 1/2 hour.

Add remaining ingredients, cover and simmer until meat is tender.

Right before turn in add 2 Tbsp. Happy Trails Chili Seasoning Mix and simmer 5 minutes longer.

Check salt and adjust to taste.