Lisa Stone of Kempner, Texas, won the 2016 CASI Terlingua International Chili Championship. Her page points readers to CASI sponsors for chili powders and signs off warmly.
How they cook
80/20 ground chuck is browned in big chunks and tenderized in beef broth with a floated jalapeño and serrano, then cut with scissors to fingertip size partway through. Seasoning goes in twice, about an hour and about 25 minutes before serving.
“Chili on with love and laughter my friends”