Try contestant Eddie Havens' entry in the 2007 Great Miller Lite Chili Cook-Off at Stone Mountain Park in Georgia.

EDITOR'S NOTE: We have not sent this recipe through our test kitchens, edited it by our stylebook, or computed its nutrition values, so it may not meet Cooking Light's nutritional guidelines. Nevertheless, we wanted to present some recipes from a few competition veterans who take great pride in their chili, in their own words. We hope you'll be able to glean some useful tips and techniques for your own chili dishes.


10 pounds tri-tip steak
15 pounds ground chuck
4 pounds country sausage
3 pounds chorizo sausage
2 large cans whole tomatoes
2 large cans diced tomatoes
2 large cans crushed tomatoes
5 jalapeños
3 poblano peppers
3 habanero peppers
2 pounds chopped onions
1/2 pound fresh ground cumin
1 pound chili powder
1/2 bottle Southwest Chipotle Sauce
1 cup crushed red pepper
1 large bottle Texas Pete Hot Sauce
1/2 cup minced garlic


Start open pit fire. Place eight-gallon black iron pot over flames with 3/4 gallon water. Add ingredients and cook for 3 to 4 hours, stirring as needed.