Kevin Foley 2023 ICS Championship Homestyle Recipe

Kev’s Texas Red Homestyle Chili Recipe



2 lbs. cubed Tri Tip beef

½ tsp salt

½ tsp. black pepper

2 TBS. Vegetable Oil

1 14 1/2 oz can Beef broth

8 oz. spring water

1 small can tomato sauce

1/3 can Bush’s black beans (drained)

1/3 can Bush’s pinto beans (drained)

1/3 can Bush’s kidney beans (drained)

El Yucateco Chiltepin Habanero hot sauce


Spice Mix

Spice Mix #1

2 TBS New Mexico chili powders like Mild Bill’s Gunpowder Foods Dixon or Hatch

1 TBS granulated onion

1TBS granulated garlic

1/4 tsp. cayenne powder


Spice Mix #2

4 TBS Texas-style chili powder like Gebhardt’s or Pendery’s Fort Worth Light

1 TBS ground cumin

¼ tsp jalapeno powder


Brown cubed beef in salt, pepper, and vegetable oil and drain. Combine 1 can beef broth, 1 can tomato sauce, 8 oz water, and drained beef. Heat gently. Add Spice mix #1 and simmer for 1 ½ hour. Sort through the drained beans and discard broken beans (except Pinto beans). Mash up a few of the broken pinto beans and add them to the chili gravy. Fold in the remaining Bush’s beans. Add Spice Mix #2 and simmer for 30 minutes. Add a drop of El Yucateco Chiltepin Habanero hot sauce and salt to taste.