ICS | International Chili Society



			Jim Weller

		2000

Meet the Winner

After deliberating more than an hour, tasting and re-tasting, the judges came up with the winner of the red chili competition. The $25,000 prize money, the bronze chili pot and the prestigious title of the Year 2000 ICS World�s Chili Champion went to Jim Weller of Bloomfield, Michigan, and his "Macktown Chili."

Jim Weller
Bloomfield, MI

Jim has been cooking since 1983 and won the 2000 New York State cookoff to advance to the WCCC. Jim�s wife, Georgia, won the title in 1996. The Weller�s are the first husband and wife to each hold the World�s Championship titles. We�re looking forward to having Jim represent the ICS as Georgia has done since 1996.

Notes from the WCCC

With temperatures well above 100 degrees, the residents and visitors of Laughlin, Nevada, probably thought it couldn�t get any hotter, but the weekend of October 6, 7 and 8th was hotter than ever before. Some 200 chili and salsa cooks converged on the River Palms Resort Casino, host of the 34th World�s Championship Chili Cookoff, to determine the best of the best in the chili world.

Second place and $2000 went to Kitt Hoff from Columbus, Ohio, with her �Leprechan Chili.� Third place and $750 was awarded to Joni Deere�s �Red�s Chili,� Pana, Illinois, fourth place and $500 to Marilyn Allen, Dayton, Nevada, �I Chase Chili� and fifth place and $200 to Mike Hulka, Santa Ana, California, and his �Beehive Chili.�

Winning Recipe

Jim Weller's Macktown Chili




Ingredients:
3 lbs Tri-Tip Beef (Cubed) 1 14oz can Beef Broth 1 14oz can Chicken Broth 1 8oz can Hunt's Tomato Sauce 1 tsp Tabasco Sauce A/R Water Spice Mix 8 Tbsp Mild California Chili Powder 2 Tbsp Hot California Chili Powder 3 Tbsp Cumin 1 Tbsp Garlic Granules 1 Tbsp Onion Granules 1/2 Tbsp Arrowroot

Instructions:
Brown meat, drain and add to chili pot with broths and tomato sauce. Add 75% of spice mix, bring to boil and simmer for 2 hours. Add Tabasco and remaining spices. Thin gravy with water, if neccessary. Cook additional half hour or until meat is tender. Add salt to taste. This recipe makes approximately 3 quarts.