Kris Hudspeth of Wichita Falls, Texas, has cooked CASI chili since he was old enough for junior events, received a CASI scholarship in 2002, and served as a CASI Director from 2013 to 2021, the last five years as President. He is the grandson of TICC champions Doris Coats (1991) and Bob Coats (1999), and the son of former CASI Executive Director Ken Hudspeth and 1984 ICS World Champion Dusty Hudspeth. He cooks with the Bottom of the Barrel Gang team.
How they cook
80/20 ground chuck is seasoned with fajita seasoning, browned and drained, then cooked in a broth-and-tomato base cut with El Pato sauce. Two dumps follow: the first for an hour with two floated serranos, the second for 45 minutes and heavy on Gebhardt chili powder.