Chili Cook off -- any tips?

[KurtNYC]

I have never entered a cooking competition but am getting ready to enter this weekend's chili cook off. Need to make "5 gallons of chili" and pay $10 in order to enter.

Did a little research on what wins: straight chili, no beans, no visible tomato chunks, ground beef, cubed beef.

What doesn't win: vegetarian chili, anything unusual or creative, beans.

I used to cook professionally but now just for fun and have always wanted to compete. I have made hundreds of pounds of chili and although I am somewhat bored with chili, I am fairly good at it. I plan to lose. Just want to have some fun and see if I would want to be more serious the next time around.

Have you ever entered a cooking competition? If yes, what did you like? not like? and what would you do differently next time?

[kentauros]

1. No beans, no vegetable chunks!

I've never been in a competition, but back when I did eat meat, the best I ever had was my father's, made with venison. I'll have to see if I can find his recipe later :)

Robb Walsh used to be the food-critic at The Houston Press and has a couple of books out on Texas BBQ and Tex-Mex. I haven't read them but would consider them probably quite good as he's an excellent writer that knows his stuff. Here's a site that has one of the chili recipes if you want to compare to your own:

http://texana.texascooking.com/books/robb_walsh_cookbooks.htm

[KurtNYC]

4. Venison won last year

Is it the texture, or the taste that makes it better than beef?

[kentauros]

5. From what I can remember

it's more of the texture. Very lean, almost 'dense' in its meatiness. It isn't "stringy" like beef. But when cooked right, it's as tender as a brisket or ribs (or whatever else that can be cooked to falling off stage) :)

[trof]

15. OK, listen to me. Been there done that. I won a chili cook-off.

I used venison.
Texture AND flavor.
VERY low fat so there's no oil slick on top of the finished product.
I used bacon fat to brown the meat.
Extra flavor.
We ain't worried about 'healthy eating' here.
This is CHILI!

I'll still make it with beef, but if I can get venison, that's the only way to go.
I don't hunt, but some friends do and will supply me.

Does it HAVE to be beef chili?
Whatever.

1. CHUNKS, not ground meat.
About 1" cubes (+/-)
Nice and chewy, not soupy.
TEXTURE!

2. Make it in about 1 pound of meat batches.
DO NOT try to cook the whole batch at once.
A batch at a time and into a holding pot.

3. NO TOMATOES! Whole tomatoes have no place in chili, so you won't run the risk of chunks.
Tomato PASTE! See below.

3. My secret ingredient: Wick Fowler's 2 Alarm Chili Mix.
Seriously.
I used to make chili from scratch.
Took about a half a day.
Wick Fowler's is a package of seasoning packets.
Just the right amount of cominos, paprika, cayenne, dehydrated onion and garlic.
ALL the cayenne make 2 Alarm.
Half makes 1 Alarm
None makes False Alarm.
Use it ALL.
The finished product will have a nice 'bite', but won't be overpowering.
Most chain groceries have it.

The directions are on the package.
You'll need a small can of tomato paste (or sauce? any way it's there in the directions.)
A certain amount of water is required.
I used half water and half beer.
Mo betta.

Presentation is a big part of these gatherings.
I made up a sign that said something like:
BIG TROF'S DEEP SOUTH KOSHER DOUBLE-YOUR-MONEY-BACK GUARANTEED* CHILI!

*GUARANTEED TO BE SUPREMELY TASTY, NON-TOXIC, BIO-DEGRADABLE, FAMILY FRIENDLY, AND NO PETROLEUM PRODUCTS WERE USED IN THIS PRODUCT.

Have fun.
I did.
:-)

[KurtNYC]

19. Your passion is inspiring

I have a good recipe, my version, for a straight forward honest chili. This event had almost 1000 tasters last year so they want 5 gallons minimum. I don't plan to win. Just really want to do a huge batch of my best chili and put it out there. Love the signs btw.

I'm in venison country but honestly never cooked venison chili, mostly because I love venison medallions with either a dark mushroom gravy or just A1 -- browned in butter, medium rare, finished in the oven, A1 on the table. But I have to check it out. Hopefully someone is doing venison on saturday.

Looking forward to it. Thanks.

[trof]

31. NYC is venison country? Who knew?

Is this a charity event?
Like Habitat for Humanity?
That's where I won.

Attendees paid $5 for a bowl and a spoon and could sample all the chilies.
It was a lot of fun.
I entered for our local Democrats organization in a BRIGHT red county and still won.
:-)

[WinkyDink]

33. Thanks for making me hungry for your venison medallions!

One Thanksgiving my uncle the hunter made two roasts, beef and venison. Man, did that venison surpass the beef by a country mile!

[Rowdyboy]

25. Damn that sounds good!

Glad to see you're still around man. Hope the Missus is doing well too. Here in central MS life (and retirement) is good for both of us.

[trof]

30. Doin' OK for a couple of geezers, Thanks.

:hi:

[davsand]

2. Used to enter a chili cook off every year.

Had a pretty good run with it, and actually am talking about getting back into it next year as a part of my husband's campaign for office. I'd enter every year under the team name of a local candidate, and any winnings went to their campaign. I'd have them show up to hand out the chili/work the crowd, and we'd decorate our booth with campaign signs and walk lit.

I finished second behind a paid cook off professional my first year out, and then was either in first place or won people's choice every year after that for the next five years. The last year I cooked, they had a new promoter, and it was a f**ked up mess. They gave us about 45 minutes less cooking time than we were supposed to have, and (I am not making this up!) the winner was a TOFU chili.

:puke:

Dunno about your local rules, but if you can get your meat diced by the meat supplier it will save you a huge amount of time at the cook off. Similarly, I'd urge you to use a good restaurant produce supplier and get your onions and peppers pre-diced if you can. (Truth be told, my local health inspectors LOVED to see us show up because they knew our produce and our meats were gonna be safe to serve--having come from safe/sterile food suppliers rather than somebody's kitchen.)

Buy big cans of stuff like crushed tomatoes or tomato sauce. Ain't nothing fun about opening a bunch of little cans of stuff when you are working in a hurry. Similarly, big/restaurant sized containers of spices are a nice thing too...

Cook to restaurant level of spice. Yeah, you might like your chili hotter than the hubs of hell, but that is YOUR preference. You can always put out bottles of hot sauce or dishes of peppers for the folks that want the hot stuff, but you will surely surrender the votes of the rest of the population if you make it too hot to start with. Same thing goes for using pork or booze in your chili--if you do it you are maybe gonna turn some people away due to dietary/kosher laws.

Dunno what you are cooking in, but if you are cooking over an open flame like I used to, I'd advise making sure you got some way to keep the wind from messing with your flame. A stiff breeze can play havoc with your cooking temperature--and end up burning your chili in the process.

Show up, get your chili started, then fire up the grill and have some dawgs or brats for lunch. I learned the hard way not to start drinking too early in the day--usually I'd crack my first beer AFTER I sent the chili for judging. My first year out I started drinking too early and the chili scorched a little bit in the bottom. It was not enough to ruin it, but it could have been bad if my husband hadn't strolled over and given the pot a stir on the way to get another beer.

Good luck--it is a whole lotta fun if you do it right--kinda like a big old street party!



Laura

[KurtNYC]

6. Thanks

this is cook at home and bring it. they have no electricity on site and will supply chaffing dishes. I am fine to cook at home because I know and observe safe food handling procedures. I am hoping everyone else does. Going to have my butcher grind sirloin and ground round the day before cooking.

I love Progresso for the puree and Muir Glen fire roasted crushed (gets a little smoke into the flavor). Not sure what the biggest cans are for those. My goal is deep flavor with a little heat.

Hoping there is draft beer there. :beer:

[Gormy Cuss]

8. See if the butcher can do "chili grind," which is coarser than regular ground beef.

It makes for a better texture. I think the Muir Glen fire roasted tomatoes are a nice idea.

I also agree with Angry Amish that if you can, make it in advance and reheat it. The flavors blend better that way.

[trof]

32. Some people don't listen.

'Ground' ain't the way to go.
CHUNKY!

Also...
We offered 'accoutrement'.
Bowls of minced jalapenos, shredded cheddar, chopped onions, sour cream, and a bottle of Tabasco for those who wanted to 'kick it up'.

I also put out a large bowl of Tums with a red cross on a card in front of it.
First Aid! It was a popular item.
;-)

Like I said, presentation is about as important as taste.

[AngryAmish]

3. 1. No ground beef

I use brisket but you must be very selective about getting fat out of the beef. Buy extra, spend time getting rid of big hunks of fat. No beans obviously, those are gross. For five gallons chili you probably need 25 lbs of brisket I would think. Are you making it ahead of time? If so, for Saturday serving make it on wed., cool, reheat Friday, cool serve Sat.

This is a good starting off point. I like to use a bitter ale more than corona but that is me. Putting cocoa in for some sweetness is not my personal taste but some like it. Use real dried peppers - son't just throw the stuff in there. Fresh cumin!!!! Old stuff fades away.

Drink lots of beer.

[KurtNYC]

7. Thanks for that -- love the ancho chilis

and the clean defined flavor from NOT using wide a range of spices.

What does the double re-heat do for the chili?

[AngryAmish]

28. A few theories

1. Brisket is a tough cut with lots of collegen in the meat. Reheating breaks the chunks down smaller, making it more tender (a la a low and slow bbq).

2. Maybe like reheating a mole to brighten the flavors.

[gratuitous]

9. I can't believe nobody's advised this yet

Don't put in the pubes of all your friends.

Don't grind up one of the judge's parents and use it as the meat for the chili.

And if I were a chili cook-off judge, I would personally award more points for consumability rather than heat (that is, does it taste good, rather than is it so spicy it blows your head off). Your judges may vary, however.

[yankeepants]

10. Buck N Bunny

I won a chili cook off with a combination venison and rabbit chili. The trick with the rabbit is to cook it separately in a slow cooker in tomato sauce and add it at the very end so that it retains its unique flavor. The rest of the chili, of course has to be superb.

I NEVER use red kidney beans. Too common and too large. Black beans, navy beans, white kidney beans, anything but the reds or limas.


Also, a trick that I learned is to add corn. Psychologically it gives the judges a fresh identifier.

Good luck.

[KurtNYC]

21. that sounds great

I love game.

Also love black beans and corn together in salsa or chili.

[ceile]

11. I'm sorry, but if tomatoes are not visible, I won't touch it.

Toms, whether canned or fresh, give chili the richness. Never used anchos before- might be good. I'm a pure jalapeno girl myself. And dark beer- must have beer in it.

[KurtNYC]

13. I like the way you're thinking

For me I would have black beans or dark kidneys and love to see some pieces of tomatoes but this is judged by the crowd that pays to get in, about 1,000 chili lovers. Some are picky so I am going with a crowd-pleaser version.

I will double check the rules but if legal I want to have the full set of garnishes available:
- grated sharp cheddar cheese (or Cotswold)
- finely diced red onion
- lime wedges
- sour cream
- corn bread crumbs
- some diced fresh tomato (thanks for the idea)

I think if there is no beer in the chili it oddly reinforces how good they are together -- you eat the chili...then you want beer...then more chili...more beer.

[grasswire]

12. a handful of masa toward the end of the cooking time

Thickens it up real nice and gives good flavor.

[TheCentepedeShoes]

17. I use the masa

That comes with the Carroll Shelby package

[Major Nikon]

14. I can just speak to what wins in Texas, arguably the cultural epicenter of chili con carne

1) When you think your chili is spicy enough, add about 3 times more peppers

2) Salt

3) Garlic

4) Not only can chili never contain beans, it can't contain anything larger than a bean

5) Your chili needs a name. Preferably something that contains sexual innuendo, and ample reference to an extreme capsaicin count.

6) When in doubt, see rule 1

Using commercially available chili powders seems to be more effective than grinding your own. I'm not sure why this is as I'm able to get much more subtle flavors out of freshly ground powder, but I suppose that these cook offs aren't really about subtle flavors. See rule #1.

My basic philosophy for chili detours significantly from what wins at cook offs, but then most of the chili cook offs I've been too were largely grabastic affairs thinly veiled as an excuse to camp out for the weekend and drink copious quantities of malted beverages. Generally the judges were those deemed to be the most sober 5 minutes before judging was to begin.

If you plan to lose, you have the right mindset. Getting upset over what wins or loses is a fruitless endeavor.

[trof]

16. "The Great Chili Confrontation" - H. Allen Smith Terlingua, Texas

One of the funniest books I've ever read and the very beginning of the CASI (Chili Appreciation Society).
The first chili cook-off.
Your library 'might' have a copy.

[Major Nikon]

18. I've seen it, never bought it or read it

I highly recommend attendance of the Terlingua event at least once in your life.

[KurtNYC]

20. Hadn't thought about the name

Re rule 4 -- what is it called if the meat is bigger than a bean? (since it is not chili)

I may be wrong but the east coast palate doesn't tolerate (or even seek out) the really spicy stuff. I am hoping an interesting heat that is at a moderate brow-sweat-inducing level will be respectable here.

Back in the day I cooked professionally but this is just for fun and to meet some other food enthusiasts.

[Major Nikon]

22. I don't write the rules

That was just one of the few I can remember. Much of the rest is just observations regarding what the judges tend to favor.

Some claim it's traditional, but traditional chili con carne contained suet, was designed to be dried, formed into bricks and reconstituted on the trail. My dad used to get a kick out of making traditional chili when we'd go camping. I can't say it was the highlight of the trip for me.

Many of the rules, both written and unwritten, don't make much sense to me, but you have to go with what the judges are looking for or you will have no chance. Trying to build layers of subtle flavors really doesn't work. You have to think simple, big, and bold with your flavors. Naturally texture is important too. The real chili flavor will come from a combination between the fresh chili and dried. Seek a balance in each. This usually means using more fresh chili than most people think they will need.

I'm aware that yankees don't go for the hot stuff all that much, so a winning strategy up there might be tricky. I do think you still need a heavy pepper influence, even if the heat level is low. Most people seem to like the flavor of jalapenos in their chili, and I think habeneros are also a winning pepper because the taste is distinctive. I'm sure you know that you can remove the seeds and white tissue from the peppers and remove much of the heat. You can also remove more of it by washing the flesh of the peppers with vegetable oil and/or alcohol after you've removed the seeds and connective tissue. Even habeneros can be made to be mild using these methods. Just make sure to wear rubber gloves or your next trip to the bathroom will make you wish you had for days afterward.

[Kablooie]

23. Beans. Gotta have beans.

Also, I won a contest once with a recipe from Chasens restaurant, a defunct Beverly Hills celebrity hangout.
Search it out on the Internet.

[KamaAina]

36. Chasen's started out as a chili joint

Some long-ago celebrity liked it, and other celebrities started going there, too. Voila! A celebrity hangout, without nearly as much pretense and the Wolfgang Pucks and wannabes of today.

[Kablooie]

24. Beans. Gotta have beans.

Also, I won a contest once with a recipe from Chasens restaurant, a defunct Beverly Hills celebrity hangout.
Search it out on the Internet.

[TreasonousBastard]

26. Best I did was come in second one year. That's the year I...

threw in some garbanzo beans just to be a punk. They liked it! Who would have guessed?

Anyway, I normally don't use beans, but around here the winners always seem to have them. I never use ground beef, either. I usually shred the beef, but, again, the winners here usually use ground.

Mine tends to be on the the hot side, thanks to liberal use of cayenne and chipotle, with the occasional Scotch Bonnet thrown in if I'm in the mood. The winners tend to be little less flamey.

And, mine might be a bit more garlicky than most.

But, it's all in food fun, usually for a charity, and I'm out to make something I like, not for the prize.

[Broderick]

27. tofu beans and tomato

keep it completely animal free.

No cheese. No sour cream.

but chopped onion is fine.

[trof]

29. BWAAHAAHAAHAA

:rofl:

[opiate69]

34. Happy accident I stumbled on that kicks ass...

for your cubed beef, get yourself a nice brisket or some other decent slab-o-cow... the day before you're going to make the chili, throw the beef on the grill and smoke it. Then, all you have to do is cube it up and add it to whichever recipe you decide on.. adds an awesome smoky/bbq flavor to the party.

[Recovered Repug]

35. Chili cook off reminds me of this story about a Texas chili contest.

http://askwaltstollmd.com/archives/humor/360864.html