Chili Cookoff Ideas

[div]

http://www.chilicookoff.com/Event/Ev...p?EventID=2467



Thinking about possibly entering this in august and looking for some ideas that I can toss together and practice a bit... different meats ... beans or no beans red peppers green peppers habenero etc etc ..... Personally I prefer a mildly spicey mix to smoking hot spicey but I am going to try a few different things...

 

[mossymo]

Div
Here are three good threads on the chili topic, this should give you a good start on deciding on a recipe -

http://www.smokingmeatforums.com/forums/showthread.php?t=50975
http://www.smokingmeatforums.com/forums/showthread.php?t=58886
http://www.smokingmeatforums.com/forums/showthread.php?t=63328

 

[iadubber]

I would say if you want to enter something like that you should start by making your own base recipe and adjusting from there.

 

[fire it up]

Pineapple mango pork chili.
A good chipotle chili.
How about a chili with smoked fattie crumbled into it.
Good base chile with some moinkers.
Could try and get fancy and make a chilly chili, cold chili, could be good if figured out properly but could also be pretty bad.
Philly cheesesteak chili.
Mix chili with some kind of a binder, form into balls, bread and fry. Little chili snacks.
Mean Mr. Satans chili-do a chili with some bhut jolokias instead of habaneros.
Would be interested in finding out if there is a way to do a pastrami chili and have it turn out.
Dunno, that's about all the ideas I could come up with on the fly.
Be sure to let us know what you decide.

 

[mossymo]

If it is allowed and you want unique my wife made up a White Pheasant Chili this weekend, same as White Chicken Chili just with a bird substitute..... Good Stuff !!!

 

[mikey]

You might want to read the rules first.http://www.chilicookoff.com/Event/Event_Rules.asp

The first thing I saw was beans & pasta not allowed, with the exeception of Peoples Choice Chile, which MUST HAVE beans or pasta.

 

[desertlites]

we talked today-and I like what I read-is it play time?u have a good base

 

[div]

Yeah thats what Ill be working on at this poing is a base... I took a recipie from one of the past winners and made it sunday. Came out pretty good, a little hot for my liking.... Theres certain things I can adjust from there but the recipe basically called for 10 1/2 TBLS of a couple different chili powders and that made for some hot stuff.... Also have to figure out a decent consistancy ... some people like it a little watery and some people like it thick....im trying to get it right inbetween there.... while simmering I think it was just about there but I left it alone for about the last 35 minutes without stirring and it thickened right up ... so overall overtop some bisketttz it was pretty good but I dont think competition grade yet...thx bob for the advice on sunday ... I think I got a decent base to start with,,, just have to figure out how to turn down the heat ... I think once I get it to where Im comfortable with feeding my face with it I can always adjust the heat for a cookoff .... I tell ya tho 3tbls of that cumin made my kitchen smell like a chili shack ... mmm any ideas on honing down on the heat here would be much appreciated ... Il post the recipe I used....


Ingredients:
1 TBS. Wesson Oil
3 lbs. Beef, cut into 1/4” cubes
1 1/2 cups White onion, finely minced
8 Garlic cloves, finely minced
3/4 tsp. Garlic powder
2 cans (15 1/2 oz) Chicken broth, with fat removed
4 oz (1/2 8oz can) Hunt’s Tomato Sauce
3 TBS. Ground cumin
10 1/2 TBS. Gebhardt Chili Powder
OR
5 TBS. California Chile Powder (mild)
4 1/2 TBS. New Mexico Chile Powder (medium)
1 TBS. New Mexico Chile Powder (hot)
2 tsp. Salt
1/2 tsp. Meat tenderizer
1/2 tsp. Light brown sugar
1 tsp. Tabasco Brand Pepper Sauce


I substituted the chicken broth with Beef broth....and I couldnt find any Geb chili powder so I just used some gourmet stuff I had...

 

[bigbaldbbq]

As somebody who has been in the ICS for the last four years. Everything has to come together in one spoonful. Not one spice should overpower any other, including heat. Competition chili is not something that you will sit down and eat a bowl of. It is generally hotter, and salter then anything you have tasted before. No beans or filler of any kind is permitted in the turn in chili. It should be a smooth sauce and meat, that is it.

Also you will want to cube your meat into about 1/4 inch cubes (partially freezing it helps). don't do anything too outside the normal (beef for red and pork for green) the judges will not like it. I suggest you check out the chili champion section on the ICS website and take a look at the recipes for the World Champion chili's. It is an eye opener as to how much spice they are putting in compared to how much they make.

My best finish to date was 6th out of 66 teams at the Whelling feeling in WV. And I did let my membership lapse this year. The cookoffs can get time consuming and expensive.

If you want a starter recipe here is mine. If you got any questions let me know.

Spice Blend:
3 Tbl Hot Chili Powder
3 Tbl Regular Chili Powder
3 Tbl Chili Con Carne Powder
3 Tbl Cumin
¼ Tsp Corn Starch
2 Tsp salt
1 Tsp Sugar
1 Tsp Mexican Oregano

Run spices through the grinder in small batches after blending

2 Can Low Sodium Chicken Broth
8 OZ Tomato Sauce
1 med onion minced
3 cloves of garlic minced
1 Tsp Cayenne Pepper

Water A/R
Salt

Start:
Both Stocks
Onion and garlic
Tomato Sauce
½ Spice Blend
Meat (4 ½ lbs Tri-Tip Cubed ¼”, Grayed in frying pan, and drained and rinsed well.)

Bring to a boil then reduce to a simmer stirring often

@ 2 Hours:
The Rest of the Spice Blend
Water A/R for last hour of cooking

@ 15 Minutes to turn in:
Check heat level and salt. Adjust if needed

 

[bigbaldbbq]

And Penzy spices is a great source.

 

[div]

Yeah I read the rules section and have been looking over the other things on the website as I surf along. I used that recipie I posted up there from the 1997 wccc winner and mannn was it hot.... also I used cubed round which wasnt to bad ....I think this weekend I will give the tri tip a run... gunna pick up an 8 oz bag of the penzys regular and make a mild batch to try and get it to the desired consistancy and taste that I like first and then amp the heat up when I get to that point.. If I end up getting what I think is good enough and end up doing that competition I will most likely use the milder stuff for the peoples choice.

Good info though thx

 

[bigbaldbbq]

Yeah the peoples choice is chili like normal. I didn't compete at the Beulah Park cook off that is here in Columbus this year. But I won the Peoples choice in 2007, and 2008.

Good luck! all of the cooks are good people and will be more then willing to help you out since you are a new cook.