Chili-heads understand: Award-winning chili recipe's secret is in the chiles (2024)

McClatchy Tribune News ServiceJohn Jepson of Merced, Calif., took first place in the Championship Chili Cook-Off in Manchester, N.H.

It's all in the chiles.

To win first place in a national chili cook-off, Merced, Calif., resident John Jepson relied, as always, on the basic ingredient -- the chile peppers that give the finished product its special taste.

He recently won the 2011 World's Championship Chili Cook-Off in Manchester, N.H., beating more than 130 other entrants. The International Chili Society-sanctioned cook-off judges chili in three categories: red (traditional red chili), chili verde (green chili) and salsa.

Jepson's red chili win earned him $25,000.

"The secret is in the chili powder," says Jepson. "Chile pepper is what gives it the flavor."

He keeps pods and powder in his freezer all winter, testing and tasting. "It's like a wine," he says of the chiles. "Every year is different."

Anybody can make hot chili, Jepson says, but not many can make flavorful chili. He and his wife, Dora, who is his main helper, have trekked to Hatch, N.M., where some of the biggest chile farmers live and where thousands descend for a Labor Day cook-off, for peppers.

He's included deer, buffalo, rattlesnake and rhino meat in his chili over the years, but now uses beef tri-tip almost exclusively. He cuts it in ½-inch cubes "so you're not getting a big mouthful of meat."

Jepson started cooking chili in the early 1980s with his brother. His hobby has taken him to Hawaii, Colorado, Wyoming, Mexico and many other places. He qualified for the New Hampshire cook-off by winning a regional contest in Red Bluff in April.

Most of his friends have come from his hobby, which keeps him busy all winter. His hobby also makes his son happy.

Says Jepson, "He gets to eat the leftovers."

John Jepson's Chili

Makes 6 to 8 servings

3 pounds lean tri-tip, cut in ¼-inch cubes, rinsed

1½ cups chicken broth

1 cup beef broth

2½ tablespoons hot New Mexico chili powder, divided use (see cook's notes)

2 chicken bouillon cubes

6 ounces tomato sauce, divided use

3 tablespoons medium-hot New Mexico chili powder

4 tablespoons chili powder

1 tablespoon garlic powder

1½ tablespoons onion powder

2 teaspoons salt, divided use

3 tablespoons mild California chili powder

1 tablespoon cumin

2 teaspoons cornstarch

Cayenne, to taste

Cook's notes:

Because New Mexico and California chili powders are unique to their regions, choose your favorite varieties of chili powder. Urban Herbs at the West Side Market, Penzeys locations in Ohio City and Woodmere, and Heather's Heat and Spice in Legacy Village, Lyndhurst, all carry various chili powder blends. (Or, search the Internet for comparable varieties by mail order.) The flavor may differ from Jepson's blend, but they'll be delicious.

Brown the beef:

Set Dutch oven or other heavy-bottomed pan on medium-high heat and sear the tri-tip until light gray.

Stew the beef:

Add to the pot the 1½ cups chicken broth, 1 cup beef broth, 2 tablespoons hot New Mexico chili powder, two chicken bouillon cubes and 4 ounces tomato sauce and bring to a full simmer. Reduce heat and let cook for two hours or until meat is tender.

Season, continue simmering:

Add to the pot 3 tablespoons medium-hot New Mexico chili powder, 4 tablespoons chili powder, 1 tablespoon garlic powder, 1½ tablespoons onion powder, 1 teaspoon salt and 2 ounces tomato sauce. Simmer on low for 30 minutes.

Adjust the seasonings:

Now add to the pot 3 tablespoons mild California chili powder, ½ tablespoon hot New Mexico chili powder, 1 tablespoon cumin, 2 teaspoons cornstarch and 1 teaspoon salt. Continue to simmer on low heat for 30 minutes.

Presentation:

Adjust to taste with cumin, salt and cayenne. Adjust thickness with chicken broth.

Source

: Adapted recipe, $25,000-winning recipe in the 2011 World's Championship Chili Cook-Off, from John Jepson of Merced, Calif.

Corn Bread

Makes 8 servings

2 cups white cornmeal

½ cup all-purpose flour

1 teaspoon each baking powder and baking soda

½ teaspoon kosher salt

¾ cup each whole milk and buttermilk

1 large egg

¼ cup bacon fat

Preliminaries:

Heat oven to 425 degrees.

Prepare the batter:

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda and salt. In a separate bowl, mix together the milk, buttermilk and egg. Add the wet mixture to the dry mixture and stir well to combine.

Bake the corn bread:

Heat a 10-inch cast-iron skillet over medium heat and add the bacon fat. When the fat is hot (not smoking), add it to the batter and stir. Pour the batter into the cast-iron skillet and place in the oven. Bake for 20 minutes. Remove the corn bread from the oven and let it cool slightly in the skillet, 15 to 20 minutes.

Presentation:

Turn onto cutting board. Cool completely, then cut into wedges.

Source:

Adapted recipe from "A New Turn in the South," by Hugh Acheson (Clarkson Potter, $35).

By Mike Tharp, Modesto (Calif.) Bee