Rene Chapa of Grand Prairie, Texas, won the 56th annual CASI Terlingua International Chili Championship in 2023. His page gives a hands-on method with personal notes on resting the pot and on stirring.
How they cook
80/20 ground beef is rolled into six balls, browned, then boiled in a broth base enriched with tomato paste and two tomato sauces. After a rest the second dump goes in and the meatballs are smashed down to the texture he wants while the gravy thickens.
“Always stir gently, so not to make your chili get too mushy.”