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