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ICS 2002

Warning Shot Chili

Runs for Your Life

Ron Burt

2002 36th Annual

 World's Championship

Ron is a 54-year old retired L. A. County Deputy Sheriff who was introduced to competitive chili cooking by his wife, Susie Baumberger Burt. Prior to winning the World’s Championship, Ron had only cooked red chili six times and green chili twice. Ron used Susie’s compilation of the World’s Champion recipes from 1986 to 1996. While Susie and Ron’s spice blend is the same, their techniques are different. When Ron cooks, he makes the decisions saying, “My pot rules!” sometimes alarming Susie at his unorthodox approach. Ron believes that his left-handed stirring technique, his favorite Tabasco T-shirt and his lucky cooking pot are all very important “technique” differences and the key to his success


1 tsp. “Tradewinds”* ground Cayenne pepper
1 TBSP “Tradewinds”* MSG
5 TBSP “Tradewinds”* ground Cumin
2 TBSP ground Chimayo chile powder
2 TBSP ground Pasilla chile powder
2 TBSP New Mexico Hot chile powder
5 tsp. “Tradewinds”* granulated garlic
5 tsp “Tradewinds”* granulated onion
3 tsp. “Smart & Final” non-iodized salt
1/4 tsp. Ground chile piquin powder
4 cans chicken broth
2 TBSP cider vinegar
2 sweet onions, minced
8 TBSP garlic, pureed
5 lbs. cubed “Smart & Final” tri-tip beef
2 8-oz. cans “El Pato” brand Mexican tomato sauce (yellow can)
2 oz. “Smart & Final” pork tenderloin
4 oz. “Jimmy Dean” hot sausage
2 small cans “Ortega” fire-roasted green chiles (3 per can), seeded and minced
2 tsp. Tabasco sauce (traditional flavor)

* Note: “Tradewinds” is a brand name sold at Smart & Final


Measure dry ingredients prior to day of cookoff, keep in refrigerator or freezer. This is the “set-up.”

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. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin. 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.

Hour #1: Boil ingredients in chili pot, keeping temperature between 180-200 degrees. Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside. 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.

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. Add strained meat juices to chili pot. 30 minutes after Hour #2, add sauteed’ meat to chili pot. Add broth as necessary.

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. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco. Blend well. Adjust salt to taste.



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