Barbara Ward (AKA “Paupers”) an inaugural ICS All Star, has cooked competition chili since 1985, entering cook-offs in the United States, Canada and Mexico. She has qualified for the WCCC in the Traditional Red category 19 times, achieving the level of Grand Master! Barbara also qualified for the WCCC in the Chili Verde category 8 times, and in the Salsa category 15 times (where she became the World Champ in 2007 before her next win in 2014!)
1 15 oz can of Hunts Tomato Sauce
6-8 ripe tomatoes, diced
1 bunch green onions, chopped
1 medium mild sweet onion, diced
1/2 red onion, diced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced orange bell pepper
2 medium Jalapeno peppers, seeded and diced
4-6 Serrano peppers, seeded and diced (add this heat to taste)
1/4 cup chopped cilantro
2 tsp crushed garlic
2 tsp ground cumin
salt to taste
lime juice to taste
In a large bowl, combine and mix all ingredients except the salt and lime juice.
Let mixture sit for 15 to 20 minutes.
Just before serving, add the salt and lime juice to taste.
Yields approximately 6 cups