World Champion Red Chili 2002

Warning Shot Chili - Runs for Your Life
Cook time
Total time
Recipe type: red chili
  • 1 teaspoon ground Cayenne pepper
  • 1 tablespoon MSG
  • 5 tablespoon ground Cumin
  • 2 tablespoon ground Chimayo chile powder
  • 2 tablespoon ground Pasilla chile powder
  • 2 tablespoon New Mexico Hot chile powder
  • 5 teaspoons granulated garlic
  • 5 teaspoons granulated onion
  • 3 teaspoons non-iodized salt
  • ¼ teaspoon Ground chile piquin powder
  • 4 cans chicken broth
  • 2 tablespoons cider vinegar
  • 2 sweet onions, minced
  • 8 tablespoons garlic, pureed
  • 5 lbs. cubed tri-tip beef
  • 2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
  • 2 oz. pork tenderloin
  • 4 oz. “Jimmy Dean” hot sausage
  • 2 4-oz. cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
  • 2 teaspoons Tabasco sauce (traditional flavor)
  1. Measure and mix dry ingredients together ahead of time, keep in refrigerator or freezer. This is the “set-up.”
  2. On the cooking day: Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.
  3. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin.
  4. Add one can of chicken broth to blender and the entire “set-up,” reserving 2 TBSP of set-up mixture. Blend broth and set-up. Pour one-third of broth/set-up mixture into chili pot.
  5. Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees.
  6. Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside.
  7. Saute the “Jimmy Dean” hot sausage. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot. Watch pot and add broth as needed.
  8. Hour #2: Add half of remaining broth/set-up mixture into chili pot. Add two minced green chiles. Add broth as necessary. Take reserved meat juices and run through a coffee filter.
  9. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.
  10. Hour #3: Remove pork tenderloin and bouquet garni bag; discard. Add half of remaining broth/set-up mixture into chili pot. Continue to boil, watching consistency.
  11. minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.
* Note: The original version of this recipe used the Smart & Final brand ("Tradewinds") of nearly all the spices as well as other ingredients. This brand is not available in Colorado.


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