Chili Cookoff

[Okiejoebronco25]

Haven’t posted in a while, but wanted to share this. My work is doing a chili cook off, we are in Southern NJ however one of the judges is the boss. A Texan as well as a pit master. For my entry I decided to go bean less “Texas Style” my recipe is 1lb 80/20 ground beef, 1lb Jimmy Dean breakfast sausage, 1lb brisket flat. Mixed ground lightly seasoned with Meat Church Texas chili seasoning ,spread in a foil pan on smoker along with a nice small piece of flat I picked up at local market. Seasoned it with coarse SPG. Smoked ground for 1 hr then into pot with 3 cans fire roasted Rotele and large can diced tomatoes. Meat church chili seasoning. Dash of Worcestershire sauce and dash of hot sauce. Smoked 2 Serrano peppers. And diced up removing seeds. After brisket hit 165 internal wrapped in foil smoked till tender(250) degrees on smoker along all day. Diced and folded in chili Because I knew a chance event could be postponed as it’s tied to monthly safety meeting they always are I spread in pan. Froze overnight. Cut into 4-1 1/4lb chunks. Vacuum sealed. Day of I can sous vide to temp and transfer to crock pot

 

[thirdeye]

Sounds like a good plan. And chili seems to improve in flavor after a reheat. For some additional insurance, I would do a very fine grind on the chili seasoning just in case you want to add a "pop" of flavor after it warms up (a fine grind helps it dissolve easier).

Are there any rules regarding accompaniments? I'm thinking side containers of cheese, crackers or chips, etc.

 

[Colin1230]

Chili cookoffs are fun but I get my butt kicked every year at our church event.