2012 - Pools Brew Chili

by Bob Plager

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Bob Plager has been cooking competition chili for many years. His first chili cook-off was in September of 1980 at the Chilympiad - The Texas Men’s State Championship in San Marcos (one of the largest Cook-off s in the country with over 400 chili cooks!). While Bob originally went there to party, he left hooked on the world of chili! Two weeks later he was cooking his first pot of competition chili. Bob cooked at the Original Tolbert Terlingua International Championship/Behind the Store and Chili Appreciation Society International (CASI) Cook-offs from 1980-1996. To put it mildly, Bob was cooking and/or “showing” at 30-40 Texas Cook-offs per year for over 16 years! Bob is now a champion of both major chili organizations and has been a continued supporter and promoter of chili around the country.

Ingredients

2 1/4 lbs. Cubed tri-tip roast (trimmed of fat)
1 can Swanson beef broth
1 can Swanson chicken broth
1 can tomato sauce
2 Sunsweet pitted prunes
Crisco shortening
Water (used Farmers Branch, TX)

1st spices
1 tbsp American paprika
1 1/2 tsp onion powder
1 tsp garlic powder
2 tsp beef granules
1 tsp chicken granules
1/2 tsp seasoned salt
1/2 tbsp New Mexico chili powder
1/2 tbsp New Mexico ground chili pepper

2nd spices

3 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp seasoned salt
1 1/2 tbsp Gephardt chili powder
1 1/2 tbsp Texas style chili powder
1/2 tbsp New Mexico hot ground chili pepper
1/2 tbsp New Mexico light chili powder

3rd spices
2 tsp Texas style chili powder
1 tsp ground cumin
1/4 tsp garlic powder

Tabasco sauce (as needed for heat)

cooking time - 3 hours

Instructions

Brown meat in 2 tbsp of Crisco shortening.

Place meat in colander and drain off shortening.

Rinse meat with water and return meat to pot.

Add broths, tomato sauce, prunes and 1st spices.

Cook approximately 2 hours, removing prunes after 1st hour (prunes may explode if left in longer).

Add water if necessary.

Cook longer if meat is not tender.

30 minutes before turn in, add 2nd spices.

15 minutes before serving, add 3rd spices.

Add seasoned salt for taste.

For heat, add Tabasco to taste.