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TICC 2001

"Randy's Fool's Gold" Chili


Randy Moore - Gulf Shores,



2001 Terlingua International Chili Championship Winner

A native of Houston, Texas, I have lived in Gulf Shores, Alabama for the past 5 years. I began cooking chili in 1987 after attending cookoffs as a spectator for several years. At my first cookoff - PCP Pod Cookoff in San Marcos, Texas - I placed 9th with a recipe given to me by my mom, Mayo Blair. That first win encouraged me to cook in more competitions. Since I was a truck driver, I didn’t get to attend frequently but cooked whenever I could. My first 1st Place occurred at the Rice Go Texan Cookoff in Houston in 1996.

My chili is called “Fool’s Gold” as I was born on April Fool’s Day.

I am a member of CASI, several chili pods, and serve as the Great Pepper of the State of Alabama Pod and as an Area Referee. Ironically, my CASI member number contains the same five numbers that my winning number did in Terlingua. I’ve cooked in 7 states and always find it interesting to see how cooks in different areas of the country adjust their recipes depending on where they are competing.

I met my wife, Renee, at the Houston Pod Chili Cookoff, and we were married at the Houston Livestock Show BBQ Cookoff on Valentine’s Day, 1998. My favorite cookoff is Houston Pod - bet you can guess why!

At chili cookoffs, I’ve met many different people from a lot of places and the one thing they all have in common is very big hearts. Chili cooks are very special people, and I’m grateful to have such a large “chili family”. I especially thank my Mom for being there during the bad times; I’m thankful she was there to share this good time!

This was a memorable time for me in Terlingua and obviously a very lucky time! I played on the golf team that won 2nd Place in the golf tournament on Friday, won cash for cooking in the Old 320, won the last stove raffled by Wendell Rankin and had the honor of having my number called as 1st Place! Winning the Terlingua International Chili Championship was the second best thing that ever happened to me, however - Renee saying “I do” was the best!

Randy Moore
State of Alabama Pod

Randy’s Fool’s Gold Chili

Gray 2 pounds of cubed chuck tender beef (or chili grind).

1 14-1/2 oz. Can – Swanson’s Beef Broth
1 8-oz. Can – Contadina Tomato Sauce
1 Cube – Beef Bouillon
1 Cube – Chicken Bouillon
Float 1 Jalapeno Pepper and 1 Serrano Pepper.

Bring to a boil and add:

2 tsp. – Pendery’s Onion Powder
1 tsp. – Pendery’s Garlic Powder
1 Tbls. - Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gunpowder Foods Texas Red Chili Powder
¼ tsp. - Black Pepper
1 packet - Sazon Goya

Cut back heat and simmer for about an hour, then add:

½ tsp. – Pendery’s Mexican Oregano
½ tsp. – Pendery’s Onion Powder
½ tsp. – Pendery’s Garlic Powder
1 Tbls. – Pendery’s Fort Worth Light Chili Powder
2 Tbls. - Gebhardt’s Chili Powder
¼ tsp. – Black Pepper
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 30 minutes. Squeeze peppers and discard pulp. Add:

1 Tbls. – Pendery’s Ground Cumin
¼ tsp. – Cayenne Pepper
½ packet – Sazon Goya

Simmer for approximately 10 minutes. Taste and add salt and cayenne as needed. Good luck and hope to see you on the chili trail!


Gunpowder Spices - 1-800-PEPPERS - Website: BIGBRUCE.COM
Pendery's Spices - 1-800-533-1870 - Website: PENDERYS.COM


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