The History of High Desert Pod
	PROLOGUE:  Chili in Arizona started before Statehood.  Little is written about it, but the diarist of the Coronado Expedition of 1540 made reference to “spicy dishes of meat that would burn the throat and cause heat of the body and torment of the bowels.”  The HDP continues the tradition.  The Tucson ChiliHeads of Arizona Pod (CHOA) pre-dated CASI presence in the state in the early ‘70s, and was incorporated in June ’79.  Many of the early CHOA members were from Sierra Vista and other parts of Cochise County and they became the core of the HDP.   The High Desert Pod was proposed to the Great Peppers meeting in Terlingua, Texas in November 1987. The Great Peppers approved the HPD and we continue to grow, promote chili, and contribute to charity. CHARTER MEMBERS Ben Berry, Tom and Joyce Summers, Daf Freudenberg, J.R. Jenkins, Dick and Glenda Mason, David Springer, Edward and Linda Morris, Mike and Stella Burk, Mike Strack, Robert and Nancy Fusco, Lyn Wing, Taylor Langrall, Bob and Judy Essner, Leo Desmond and Gail Dellon, Bill Garbutt, Richard Sisk, Myrl and Nancy Coultas, Tom and Kathy Wheeler, Mike Hicks, Stan “The Nomad” Pitts, Roy Hannon, Don Voogd, Pete Braly, Doyle and Cindy Dancy, Dick Bourque, Jim Teeter, Dan Burke, Doug Thuma, and Linda Davis STANDING COOKOFFS Christmas Parade (Longest continuous CCO in Arizona), Sierra Vista – 25 years Sonoran Desert International Open (Fun in the Sun) Mexico Open Championship, and Baja Cantina 2nd Day CCO, Puerto Penasco (Rocky Point), Sonora, Mexico – 10 years Saint Patrick’s Day, Nicksville – 18 years Wyatt Earp Days, Tombstone – 14 years Vigilante Days, Tombstone – 14 years Mile High CCO (La Vuelta de Bisbee) (discontinued) Brewery Gulch, Bisbee – 16 years 4th July, (later named, Welcome Home Desert Storm) – 19 years Paul’s Pub, Sierra Vista – 3 years GREAT PEPPERS Tom Summers, Tom Wheeler, Mike Strack, Ben Berry, Ron Phillips (2), Chuck Dugan, Bill Garbutt, Jim Tomlin, Roy Fisher, and Greg Monger. CHARITIES The charities the HDP support include (not inclusive):  Bisbee Bus Project, Tombstone Vigilante’ s Charities, Tombstone Lions Club Charities, San Pedro Kiwanis Charities, American Cancer Society Bone Marrow Center, Special Olympics of Arizona, Red Cross, Just for Kids, DARE, Puerto Penasco Elementary School, Puerto Penasco Children’s Christmas Fund, Fort Huachuca NCO Wives Club Charities, Karen Parks Memorial Children’s Fund, Angel Tree, CASI Scholarship Fund, Terlingua School, and Forgach House. TERLINGUA “WINNERS” Chili:  Kim Dunn – Placed (14th) Final Table, 2001 Showmanship:  Chili Mine Chili – 1st place – 1990 and 1991 The Pig Show:  1st place Small Show 1999 King KAMONIWANNALAYYA:  2nd Place Large Show - 1999 Par for the Course:   5th place - 1994 and 1995, and 4th place Small Show - 1996 Chili Bear – 2002, 4th Place Small Show World Wings Championship:  1st Place- Ron Phillips 1997                                      5th Place –Craig Harris 1995                                      6th Place- Johnny Johnson 1995 HONORS Bob Teeter Award – Is in honor of Bob Teeter, who was a faithful supporter (groupie) of Pod activities for many years and father of HDP member Jim Teeter.  These non-chili cooks are recognized for outstanding efforts in support of chili.  Since its creation in 1995 we have honored:  Trudy Berry, Dottie Jones, Gail Fisher, Paul Brewer, Fran Thuma, and John Coles. Ron Phillips – CASI Chilihead of the year (1993) Bill Garbutt and Chuck Dugan – Inductee to the Houston Pod’s Chili Hall of Flame. Mike Strack – CASI Board of Directors (11 years). Chuck Dugan, Greg Monger, Kat Tomlin - Arizona Chili Head of The Year John Johnson (2004) and Jim Tomlin (2005) - AZ Humanitarian of the Year SCHOLARSHIP The chili Appreciation society International recently awarded four $4,000 scholarships annually to graduating seniors in a nationwide competition. Buena High School senior Grace Lim was awarded one of the four national scholarships.  She plans to attend Georgetown University. Sierra Vista's High Desert Chili Pod is part of CASI and has established the Chuck Dugan Memorial Scholarship Fund, specifically for Cochise County graduates, in memory of it's late, great chili cook who passed away last year.  The HDP presented $3,000 in scholarships to Cochise County seniors this year. Scholarships in the amount of $1,000 were presented to Cynthia Borquez of Bisbee High School and to Laurel Goeglein of Benson High School. Two $500 scholarships were awarded to Constance Mapoles of Buena High School and to Melissa Jackson of Valley Union High School.  Members of the HDP attended each of these school's awards ceremonies to present a certificate for the CASI national scholarship and checks for the four HDP's Chuck Dugan Memorial Scholarships. (This was the article published in the Sierra Vista Herald on Monday, July 18, 2005) POD Chili Recipe Turquoise Stallion Chili – Jim Tomlin (1997 and 2003 Arizona State Men’s Chili Champion) 3 lbs Chili meat (chuck mock tender or tri-tip cut into ½ inch cubes) 1 T extra virgin olive oil 1/8 lb hot sausage Step 1: Brown (grey) chili meat in olive oil and transfer with slotted spoon to boiling mixture of: 12 oz spring water 1 can Swansons Chicken broth 1 can Swansons beef broth ½ t sea salt 1 ½ t paprika 1 T Dixon Medium Hot chili power (Mild Bill’s) 2 t Cowtown Light chili powder (Mild Bill’s) 1 T Pendery’s Granulated garlic 1 T Pendery’s granulated onion 1 pkg Sazon Goya Con Culantro & Achiote 3 serrano peppers pierced with knife or slices and enclosed in garni bag Step 2: 1 hour before turn-in: Remove garni bag (serranos) and squeeze juice into pot.  Roll hot sausage into ball and put into pot and add ¼ t cayenne pepper powder ¼ t black pepper ¼ t Big Bruce Hot Stuff (Gunpowder Foods) 1 t Mexene chili powder (Bruce Foods) 2 T Gebhardt’s chili powder 1 T beef granules Step 3:  15-20 minutes before turn-in: Take sausage ball out and eat for lunch!  Add: 1 T cumin 1 t onion powder 1 pkg Sazon Goya con culantro & achiote 1 T Pendery’s “Fast” garlic granulated 1 t brown sugar 1 T Pendery’s tomato powder 1 T Gebhardt’s chili powder 1 T butter or ½ t Crisco for smooth, glistening appearance Add salt and/or cayenne if needed.  Enjoy CASI cooks having most impact on any success I have had in chili are:  Cindy (Reed) Wilkens, Jerry Hunt, Mike Strack, Nancy Coultas, Nancy Klug, Janita Hinds, Chuck Dugan, Ben and Trudy Berry, Ron Phillips, Dianne Spence and my beloved Turquoise Filly, Kat Tomlin.