2017 - Red Rat Chili

by Clif Dugan

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Clif Dugan started cooking chili in the Dallas Texas area around 1980. He cooked fairly often for about 3 years before he placed in the top 10 for the first time. He admits it was about another 3 years before he placed any higher. Clif explained that he always tried to cook things his way, instead of trying to learn what the judges expected the chili to taste like. He finally taught himself to cook for the judges and he eventually started placing more regularly. Clif has been to the ICS world final 10 times with 2017 being the magic charm. As Clif says, “Looking back now, it seems worth the wait. Cooking chili has always been about making friends, having fun and being at a great event. If you place, it is just icing on the cake. I still believe that. I hope everyone in the chili cooking game will start to help more newcomers try their luck and be more generous in helping others get a start, especially young people. Most of us had some help to get started and special thanks to all those that helped me over the years - you know who you are. Good luck to all.”

Ingredients

2 1/2 lbs cut Tri Tip meat
Add meat to greased pot and cook 15 minutes then drain into colander

Place back into chili pot along with:
1 can Swanson beef broth
1/2 can Swanson chicken broth
One 8 oz can tomato sauce

When boiling add:
3 Tablespoons Penderys Colleen Wallace chili powder
1 Tablespoon Penderys New Mexico light chili powder
1 Tablespoon Mild Bill’s Garlic granules
2 teaspoons Wyler’s beef granules
2 teaspoons Wyler’s chicken granules
1/2 teaspoon All Things Chili Deadly Dudley chili powder

Cook for 1 hour total time then turn off fire to rest

Turn on fire at 1 hour till turn in time and when boiling add:
2 Tablespoons Penderys Bo Prewitt chili powder
1 Tablespoon All Things Chili Champion chili powder
1 Tablespoon Penderys Texas Red Dawg chili powder
1 Tablespoon Mild Bill’s Cumin
2 teaspoons Mild Bill’s Onion granules
1/4 teaspoon Penderys Tellcherry black pepper

Turn off fire at 5 minutes till turn in time

Adjust thickness of gravy with water and add salt if needed

Cup and turn in

Instructions

Add meat to greased pot and cook 15 minutes then drain into colander.

Place back into chili pot along with ingredients listed.

When boiling add ingredients listed.

Cook for 1 hour total time then turn off fire to rest.

Turn on fire at 1 hour till turn in time and when boiling add ingredients listed.

Turn off fire at 5 minutes till turn in time.

Adjust thickness of gravy with water and add salt if needed.

Cup and turn in.