CASI - Chili Appreciation Society International - Chili, Charity, & Fun
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​Tom Dozier
Two Time TICC Champion 
2018 and 2010 

Irving, Texas 

 
 



Cooking Instructions:  
  • 3 hours before serving or competition judging turn in, brown and drain 2 lbs. of quality 80/20 ground chuck.  Set aside the meat.
  • In cooking pot, bring to boil the tomato sauce, beef broth, ½ can of chicken broth and add two serrano peppers.
  • When boiling add #1 dump of spices and boil on a rolling boil for 3 minutes.
  • Add meat back to the pot and cook on medium boil for 30 minutes
  • Turn off the heat, squeeze liquid from the serrano peppers into pot and then remove.
  • Let your chili rest until 45 minutes from serving or competition judging turn in, then bring chili to a boil.  Add more chicken broth if needed for gravy.
  • When boiling, add #2 dump.  Boil for 15 minutes on medium boil.
  • Lower heat to a simmer boil….9-12 bubble boil.
  • Break up meat to desired size and consistency
  • Monitor heat liquid level.
  • Turn off heat 15 minutes before serving or competition turn in.  Let the chili rest for 5 minutes
  • Add 1/2 tsp Louisiana Hot Sauce to judging cup or have available for your guests to add to their bowl of chili.
  • Present chili for serving or put in judging cup for competition.
Ingredients:
  • 2 lbs. of good quality ground chuck beef
  • 2 serrano peppers.  (9 holes in each pepper)
  • 1 – 8oz can tomato sauce
  • 1 – 15 oz can beef broth
  • 1 – 15 oz can chicken broth
  • 1/2 tsp - Louisiana Hot Sauce ( Southeastern Mills)
Dump # 1:  Spices
  • 2 tsp – Granulated onion
  • 2 tsp – Beef bullion
  • 2 tsp -  Chicken/Tomato bullion
  • ½ tsp – Cayenne (Pendery’s)
  • ¼ tsp – Garlic Salt
  • 1 Tbl – Mexene Chili Powder (Teasdale Foods)
  • 2 Tbl – Santa Fe Red Powder (Pendery’s)
Dump # 2:  Spices
  • 1 Tbl – Cumin (Pendery’s)
  • 1 ½ tsp – Granulated garlic
  • 1/8 tsp – White Pepper (Pendery’s)
  • 1/8 tsp – Brown Sugar
  • ¼ tsp – Temper-Temper (Pendery’s)
  • 3 Tbl – San Antonio Red powder (Pendery’s)
  • 1 Tbl – Mexene Chili powder (Teasdale Foods)



CASI is a 501 (c) (3) tax-exempt organization  of the Internal Revenue Code-EIN-74-2330479  Contributions are deductible under section 170 of the IRS Code. We receive tax-deductible bequests,  transfers or gifts under section 2055, 2106,or 2522. 
© CASI - 2020 Chili Appreciation Society International, Inc.   CLICK ​HERE FOR TERMS OF USE & COPYRIGHT NOTICE
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  • ABOUT CASI
  • CORONAVIRUS UPDATES
    • CASI ED announces postponement of TICC
    • May 31 - Facebook Broadcast
    • Kris Hudspeth - 05-17-2020
    • Cookoff Procedures-Eff 06-01-2020
    • Covid Info Sheets-Judges&Cooks
    • April 19th Announcements
    • Board Update - March 22
    • Board Statement - March 16
    • Charitable Giving Incentive
    • General Safety Links-Guidelines for the Coronavirus
    • Just so we never forget
  • COOKOFFS
    • FIND A CASI COOKOFF >
      • NEXT 90 DAY - EVENT LIST
      • Calendar Search
      • Find a Referee
      • Pod Search
      • New Event Registration
    • GUIDE-1st TIME COOK
    • COOKOFF RESOURCES >
      • Why A CASI Cookoff?
      • CASI Cookoff Info & Forms
      • CASI Insurance
      • CASI Organizational Resources & Forms
  • JOIN CASI / RENEW
  • CHARITY
    • FUNDRAISING for CASI
    • CASI SCHOLARSHIPS >
      • Donate in Memory of a Loved One
      • Scholarship Application
    • KIDS COOKING FOR KIDS
    • CASI CHARITY VISION
    • AMAZON SMILE PROGRAM
    • CASI IN ACTION
    • H&R BLOCK - CASI PARTNER
  • FUN
    • BLOG
    • HISTORY
    • RECIPES
    • FUN LINKS
  • MEMBERS ONLY
  • HELP DESK
    • CONTACT US
    • RECOVER PASSWORD
    • SITE MAP
  • Licensing
    • CASI BRANDING
  • SPONSORSHIP
    • BECOME A SPONSOR
    • MEET OUR TICC SPONSORS
    • FRIENDS OF CASI PROGRAM
  • KRAZY FLATS
  • Terlingua 2020
    • HOME PAGE 2020
    • 2021 JUDGES NEEDED
    • 2021 VENDOR APPLICATION
    • TERLINGUA -2019 RESULTS