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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)