Clif Dugan started cooking chili around Dallas about 1980 and reached the ICS world final ten times before winning in 2017. He credits learning to cook for the judges rather than only to his own taste.
How they cook
Cut tri-tip in broth and tomato sauce, seasoned in two rounds of named powder blends from Pendery's, Mild Bill's and All Things Chili.
“Looking back now, it seems worth the wait.”