Kris Hudspeth
Wichita Falls, TX
2022 CASI Terlingua International Chili Champion

​Kris Hudspeth has been a competitive CASI chili cook from the time that he was
old enough to compete in Junior level events. In 2002 Kris was a beneficiary of
the second CASI scholarships presented, and proudly served the CASI
organization from 2013-2021 as a CASI Director and as CASI President for the
last five years of his term. He is the grandson of past TICC Champions, Doris
(1991) and Bob Coats (1999) and the son of past CASI Executive Director Ken
Hudspeth and former ICS World Champion (1984) Dusty Hudspeth. Kris
competes as a member of the Bottom of the Barrel Gang Championship Chili
Team.

Meat Prep:
2 pounds of 80/20 ground chuck
Lightly season meat with Fiesta Fajita Seasoning and brown.  Once meat is
browned, drain the grease from the meat.
Add the following liquid ingredients to the meat:

• 1 can Beef Broth
• ½ can Chicken Broth
• 1  8oz can – Tomato Sauce
• ½ 8oz can – El Pato Sauce
• Float 2 Serrano Peppers

Bring to a boil and add the following ingredients from Dump #1:

• ¼ tsp Cayenne – Fiesta Spices
• 1 Tbsp Onion powder – Mild Bills Spices
• 2 tsp Chicken granules
• 2 tsp Beef granules
• 1/8 tsp black pepper
• 1 Tbsp Ft Worth Light – Mild Bills Spices
• 2 Tbsp Champion – Mild Bills Spices
• 1/8 tsp Salt
• 1 pk of Sazon

Cover and cook 1 hour – squeeze peppers and discard pulp

One hour prior to turn in- adjust liquid with remaining chicken broth if necessary. Bring to a simmer and then add ingredients from Dump #2.  Cover and cook 45 minutes.  10 minutes before judging, cup the chili and make way to the judging area. 
Dump #2

• 1Tbsp Cumin
• 2 tsp Garlic Powder
• ¼ tsp Light Brown Sugar
• 1/8 tsp Cayenne – Fiesta Spices
• 1 Tbsp SA Red
• 3 Tbsp Gehartd’s
• 1/8 tsp Green Jalepeno
• ¼ tsp Lawrys Salt
• Adjust salt to taste

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