Tom Dozier of Irving, Texas, is a two-time TICC champion, winning in 2010 and 2018 according to his CASI page. His instructions are written for both a competition turn-in and a pot served to guests.
How they cook
Browned 80/20 ground chuck goes back into a boiling tomato-and-broth base with two pierced serranos; two dumps bracket a rest, and the finish is a gentle simmer he counts as nine to twelve bubbles, with hot sauce added to the judging cup.