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Son of Voodoo Chili

Recipe by Scott Svancara, Dublin, Ohio
First place, Chili Cook-Off (Mild/Medium), 2017

Baking temperature: low heat
Baking time: 3 hours
Yield: 7 quarts

Ingredients

  • 3 lbs. Tri tip
  • 8 oz. crushed tomato
  • 24 oz. chicken broth
  • 16 oz. au jus
  • 1 small onion, diced
  • 1 green pepper, diced
  • 1 whole jalapeno

Spice Pak 1:

  • ½ t habanero powder
  • 3 packets Sazon goya
  • 2 T Gebhardts chili powder
  • 2 T Mexene chili powder
  • 1 T onion powder

Spick Pak 2:

  • 2 packets Sazon goya
  • 1 T kosher salt
  • 2 T Gebhardts chili powder
  • 1 T garlic powder
  • 2 T cumin
  • 2 T Mexene chili powder
  • 2 lbs. chorizo
  • 2 cans Rotel tomatoes
  • 40 oz. can dark kidney beans

Spice Pak 3:

  • 3 t brown sugar
  • 2 T ground cumin
  • 2 T Mexene chili powder

Instructions

  • Brown and drain Tri tip
  • Brown and drain chorizo (keep separate)
  • Add broth, au jus, onion, peppers, whole jalapeno, crushed tomato, tri tip and Spice Pak 1
  • Bring to a boil, cover and simmer for 2 hours
  • Add Spice Pak 2, chorizo and 2 cans of Rotel tomatoes
  • Simmer 30 minutes
  • Add Spice Pak 3
  • Simmer 30 minutes

*if too thick, add chicken broth, if too thin add masa flour

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