2002 - Warning Shot Chili - Runs for Your Life

by Ron Burt

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Ron, a retired L. A. County Deputy Sheriff, was introduced to competitive chili cooking by his wife, Susie Baumberger Burt. Prior to winning the World Championship, Ron had only cooked red chili six times and green chili twice in his life! He used a compilation of Susie’s World Champion recipes [from 1986 to 1996] to cook his 2002 winning pot! Ron believes that his left-handed stirring technique, his favorite Tabasco T-shirt and his lucky cooking pot are all very important technique differences and the key to his success!

Ingredients

1 tsp. Tradewinds ground Cayenne pepper
1 TBSP Tradewinds MSG
5 TBSP Tradewinds ground Cumin
2 TBSP ground Chimayo chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico Hot chile powder
6 TBSP Tradewinds California Chili Powder
5 tsp. Tradewinds granulated garlic
5 tsp Tradewinds granulated onion
3 tsp. Smart & Final non-iodized salt
1/4 tsp. Ground chile piquin powder
4 cans chicken broth
2 TBSP cider vinegar
2 sweet onions, minced
8 TBSP garlic, pureed
5 lbs. cubed Smart & Final tri-tip beef
2 8-oz. cans El Pato brand Mexican tomato sauce (yellow can)
2 oz. Smart & Final pork tenderloin
4 oz. Jimmy Dean hot sausage
2 small cans Ortega fire-roasted green chiles (3 per can), seeded and minced
2 tsp. Tabasco sauce (traditional flavor)

Instructions

Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer.

Preparation prior to cooking:
Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.

Pour El Pato Mexican tomato sauce in pot with pork tenderloin.

Add one can of chicken broth to blender and the entire set-up, reserving 2 TBSP of set-up mixture.

Blend broth and set-up.

Pour one-third of broth/set-up mixture into chili pot.


Hour #1:
Boil ingredients in chili pot, keeping temperature between 180-200 degrees.

Meanwhile, in a frying pan, sautee' the cubed tri-tip until no longer pink; strain, reserving juices; set aside.

Sautee the Jimmy Dean hot sausage.

Place sausage in a bouquet garni bag, place bag in the chili pot, and allow sausage bag to float in chili pot.

Watch pot and add broth as needed.


Hour #2:
Add half of remaining broth/set-up mixture into chili pot.

Add two minced green chiles.

Add broth as necessary.

Take reserved meat juices and run through a coffee filter.

Add strained meat juices to chili pot.

30 minutes after Hour #2, add sauteed meat to chili pot.

Add broth as necessary.


Hour #3:
Remove pork tenderloin and bouquet garni bag; discard.

Add half of remaining broth/set-up mixture into chili pot.

Continue to boil, watching consistency.

30 minutes before conclusion of cooking: Add all remaining ingredients, including Tabasco. Blend well.

Adjust salt to taste.

WEAR A TABASCO T-SHIRT WHEN YOU COOK FOR BEST RESULTS.