Brian Spencer won the 2013 CASI Terlingua International Chili Championship. CASI's recipe index lists him from Champaigne, IL (as spelled there), the only champion on that list from outside Texas.
How they cook
Chili grind is browned and drained; the first powder mix boils in the broth for ten minutes before the meat goes in, then the pot rests an hour before a second mix is cooked until the powders dissolve.
“see ya on the chili trail!”