Bob Coats - 1999 Champion
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Bob Coats
Irving, Texas
"Out O Site Chili, Too"

1999 Terlingua International Chili Championship Winner
Bob Coats
Bottom of the Barrell Gang
Irving, Texas

I started cooking in 1980 with Doris Kitterman, who later became Doris Coats. My first points came that year at the Waxahachie, Texas Cow Creek Cookoff, at which I took 3rd place, which were the only points I received that year.

I have been blessed to have placed in the to 10 at TICC 6 times since 1981.

My honey hole cookoff is Chilympiad, the Texas Men's State Championship Cookoff. I am the 1999 winner and have placed in the top 20 on 12 occasions.

Doris and I have cooked the country over and have had some limited success. With a coach like Doris success just seems to follow.

I am a chili grind activist and would like to see it become the required type of meat cooked at all cookoffs, including championships.

I support CASI completely, even though it does not always agree with me. I am a Life Member of CASI, number L002, and believe that if you cook or vote in a CASI event or election you should be a dues paying member.



Bob's Championship Recipe

Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco

Add
1 Can - Swansons Beef Broth
1/2 Can - Swansons Chicken Broth
1 - 8 oz Can - Hunts Tomato Sauce
Float 2 Serano Peppers
Bring to a boil and add the following:

First Spices
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wylers Beef Granules
1/4 TSP Salt
2 TSP Wylers Chicken Granules
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp

Second Spices
2 TSP Pendery's Ground Cumin
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary
Cover and cook 30 minutes

Third Spices
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil
Cook 10 minutes
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste