Kathy Hipskind
  Meet the Winner

Kathy Hipskind of Lodi, California, easily walked away with the 2004 World’s Championship title and a very big check for $25,000. Kathy’s “Dago Red’s Wop N’ Good Chili” recipe was developed over the past twenty-two years. She had to twist her husband, Dave’s arm to get him to chili cookoffs. He didn’t even like “chilibeans” and wasn’t interested in real chili competitions. The Hipskinds had two sets of friends who cooked chili. One of the two won the 1979 WCCC. Kathy says, “It was the aura surrounding Joe and Shirley Stewart that convinced Dave that cookoffs were a fun family activity and now there’s NO BEANS about it!” Kathy had two angels sitting on her shoulder as she cooked her now infamous recipe. Her parents, Marilyn and Louie Richichi, were with her through 22 years of cookoffs and were at Mandalay Bay in spirit not only once, but twice. Kathy also won the Heatin’ Up The Bay chili cookoff held at Mandalay Bay in November 2003. Maybe Mandalay Bay is just lucky for Kathy.

  Winning Recipe
  Dago Reds Wop 'n Good Chili
See Instructions Below

Brown 4 lbs cubed tri-tip with 3 tsp salt and 1½ tsp white pepper. Place in stock pot and simmer on low heat for 3 hrs.

2 Cans Chicken Broth
1 Can El Pato Tomato Sauce
1 Small Can Spicey V-8 Juice
1 tbs Onion Powder
2 tsp Garlic Powder
2 tbs Chili Powder (Gebhardt’s)

@ 1 ½ hrs Add:
2 tbs chili powder (Gebhardt’s)
5 tsp cumin
¼ tsp msg
1 tbs tabasco sauce

@ 2 hrs Add:
1 tsp New Mexico hot chili powder
1 ½ tsp tabasco sauce
¼ tsp red jalapeno powder
1 tbs chili powder (Gebhardt’s)
Salt to taste

@ 2 ½ hrs Add:
5 tsp arrowroot (mix with water to form paste)
1 tsp garlic powder
1 tsp brown sugar
½ tsp red jalapeno powder
½ tsp cumin
Salt to taste

© International Chili Society, all rights reserved. | Privacy Policy