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“The World's Championship Chili Cookoff 2002 winner. Recipe: Ron Burt Adopted 8/8/06. Try at own risk until I verify the recipe of Burts.”
3hrs 30mins
1 quarts

Ingredients Nutrition


  1. Measure out all dry ingredients into a bowl.
  2. keep covered in refrigerator or freezer if doing ahead.
  3. Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.
  4. Pour “El Pato” Mexican tomato sauce in pot with pork tenderloin.
  5. Add one can of chicken broth to blender and all but 2 TBSP of dry ingredient mixture.
  6. Blend well.
  7. Pour one-third of blended mixture into chili pot, reserving the rest.
  8. Hour#1: Simmer ingredients in chili pot, keeping temperature between 180-200 degrees.
  9. Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside.
  10. Saute the hot sausage.
  11. Place sausage in a “bouquet garni” bag, place bag in the chili pot, and allow sausage bag to float in chili pot.
  12. Watch pot and add broth as needed.
  13. Hour#2: Add half of remaining blender mixture into chili pot.
  14. Add two minced green chiles.
  15. Add broth as necessary.
  16. Take reserved meat juices and run through a coffee filter.
  17. Add strained meat juices to chili pot.
  18. 30 minutes after Hour#2, add sauteed’ meat to chili pot.
  19. Add broth as necessary.
  20. Hour#3: Remove pork tenderloin and bouquet garni bag; discard.
  21. Add half of remaining blender mixture into chili pot.
  22. Continue to simmer, watching consistency.
  23. 30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco.
  24. Blend well.
  25. Adjust salt to taste.

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