Greg Lindsey of Houston won the 58th CASI Terlingua International Chili Championship in 2025. His recipe page reads like advice from the cook-off circuit, with asides on resting the pot, socializing while it sits, and remembering that chili needs some heat. He closes by inviting readers to join him on the chili trail.
How they cook
Ground 80/20 beef is shaped into six balls, par-boiled in beef broth and held aside, then returned to a tomato-and-broth base for two spice dumps built on Mild Bill's blends, with a one-hour rest between them. He calls it a hot recipe, with cayenne, green jalapeño powder and white pepper carrying the heat.
“you're making gravy not soup”