2015 - Dago Reds Too

by Dave Hipskind

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For thirty-three years Dave Hipskind dreamed of becoming World Champion of the ICS. He competed in hundreds of ICS chili cook-offs, initially starting as a cooking team with his wife Kathy in 1982. In 1993 Dave won his first ticket to the WCCC. From then he became more involved with the ICS; producing and organizing Regional and District Cook-offs. In 2015 Dave finished near the top of each cook-off he competed in, but never qualified to cook at the WCCC. He was not about to stop trying, so he joined 47 other cooks at the "Last Chance" Cook-off in 2015 and qualified! From there went on to WIN the World Champion title. Dave has acted as chief judge for many ICS sanctioned Cook-offs (including at the World Championship Chili Cook-off) and helps hundreds of members get their start with the ICS.

Ingredients

Add to stock pot 2 14 oz. Swansons chicken broth
1 7 3/4 oz. can of regular El Pato mexican tomato sauce
1 6 oz. can spicy V-8 juice
4 tsp. McCormick/Schilling onion powder (or 1-2 medium finely diced onions)
2 tsp. McCormick/Schilling garlic powder (or 6-8 cloves finely diced garlic)
2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt's)

@ 1.5 hours add ingredients below (mix with broth from your chili pot until rich paste is formed)
2 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt's)
3 tsp. California chili powder
5 tsp. McCormick ground cumin
1/2 tsp. Accent of MSG (optional)
1 Tbsp. Tabasco red pepper sauce
Salt to taste

@ 2 hours add to pot (mix with broth from your chili pot until rich paste is formed)
1 tsp. New Mexico chili powder
1 1/2 tsp. Tabasco red pepper sauce
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt's)
1 tsp. McCormick ground cumin
Salt to taste

@ 2 hrs. 40 min. (mix ingredients below with broth from your chili pot until rich paste is formed)
5 tsp. McCormick arrowroot (or corn starch)
1/2 tsp. McCormick garlic powder
1/2 tsp. brown sugar
1 tsp. McCormick ground cumin
1 Tbsp. McCormick chili powder (or other suitable chili powder blend like Gebhardt's)
1/4 tsp. New Mexico chili powder
Salt and Tabasco red pepper sauce to taste

Instructions

Brown in 3 batches in a non-stick skillet (or spray Pam in a regular heavy duty frying pan), 4 lbs. Tri Tip (top sirloin) cubed with 1 tsp salt and 1/2 tsp.

McCormick white pepper in each batch.

Rinse each batch with clear water and place in stock pot.

Brown 1 to 2 lbs. pork chops (bone in), lightly seasoned with seasoning salt.

Place in stock pot with chili meat.