Chili cookoff

ChickenHawk

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and possible banana pudding throwdown if enough is brought at my house(in Burlington) on the 20th. Sorry for the short notice, but should be a pretty good time assuming folks aren’t no shows.
 
My daughter is coming back from 4 months studying physics in the UK that day. So I will be occupied with second Christmas and Thanksgiving. :D

Curious though. Is it a cook off meaning everyone cooks it there? I never do those types. My chili takes a 5 to 7 days to make properly.
 
My daughter is coming back from 4 months studying physics in the UK that day. So I will be occupied with second Christmas and Thanksgiving. :D

Curious though. Is it a cook off meaning everyone cooks it there? I never do those types. My chili takes a 5 to 7 days to make properly.
That’d take forever, plus lost chilis need a day or two to bloom. I figured people would bring them in something to keep it warm. Mine will be in a crockpot for being warm, if enough people show at least.
 
That’d take forever, plus lost chilis need a day or two to bloom. I figured people would bring them in something to keep it warm. Mine will be in a crockpot for being warm, if enough people show at least.
I used to do two chillis for events like this. One for "normal" tastebuds and one for fools like me with asbestos coated tongues. [emoji28][emoji28]

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I used to do two chillis for events like this. One for "normal" tastebuds and one for fools like me with asbestos coated tongues. [emoji28][emoji28]

Sent from my SM-G935V using Tapatalk
I am normally a very bland eater, but for some reason I usually like my chili with a bit of bite to it.
 
I am normally a very bland eater, but for some reason I usually like my chili with a bit of bite to it.
One time, instead of tomato sauce, I put in a 5th of Jack. Kept the heat down to jalapeno level. (Usually I use a bunch of habanero. ) diced tomatoes, chili powder, etc..
Used sirloin tips instead of stew beef.

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I'll catch some Heat for saying this, but Champeen Chili aint all about the heat. There's Drama Queen Chili and then there's the kind of Chili that makes you want to eat the whole dang bowl and a dozen biscuits around a campfire talking down a bottle of some good bourbon kind of Chili.
 
Dunno if I'll be able to make it. I'm a huge fan of ghost peppers & Carolina Reapers, so if I can make it, be forewarned.
Sounds like we are on the same page. I try to walk that line at hot but still full of flavor without crossing over to WTF Are You Trying To Kill Me?
That's why I make to two. :D
To me, the only dry spices that go into my Chili are salt, chili powder, cumin. The rest of the flavor and heat from fresh peppers and onions.
 
I'll catch some Heat for saying this, but Champeen Chili aint all about the heat.

Not from me you won't. I don't have anything to prove pepper heat wise, so I want my chili to taste good. The best chili, IMHO, leaves you feeling the heat in the back of your throat and your taste buds intact.
 
My thought is it can always be made mild with excellent flavored and the heat heads can add whatever the in vogue brain burning pepper of the year is to theirs. Make everybody happy.
 
Sounds like we are on the same page. I try to walk that line at hot but still full of flavor without crossing over to WTF Are You Trying To Kill Me?
That's why I make to two. :D
To me, the only dry spices that go into my Chili are salt, chili powder, cumin. The rest of the flavor and heat from fresh peppers and onions.
Agreed! I like to use shredded; habanero, poblano, cayenne and jalapeno. I split the black, pinto beans, shredded poblanos, jalapenos and cayenne in 1/2, add them to the cooking pot, then dump the rest in with 45 min cooking time left. It gives a great mix of flavor, color and texture.
I replace the chili powder with poblano and cumin.
 
Couldn't resist:

Chili Cook Off

Note: Please take time to read this slowly.


If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook Off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili Taster named Frank, who was visiting from Springfield , IL

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."

Here are the scorecard notes from the event:


CHILI #1 - MIKE'S MANIAC MONSTER CHILI...

Judge #1 -- A little too heavy on the tomato. Amusing kick.
Judge #2 - Nice, smooth tomato flavor. Very mild.
Judge #3 (Frank); -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


*****************************************************

CHILI #2 - AUSTIN 'S AFTERBURNER CHILI...

Judge #1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge #3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

*****************************************************

CHILI #3 - FRED'S BURN DOWN THE BARN CHILI...

Judge #1 -- Excellent firehouse chili. Great kick.
Judge #2 - - A bit salty, good use of peppers.
Judge #3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting drunk from all of the beer.

*****************************************************

CHILI #4 - BUBBA'S BLACK MAGIC...

Judge #1 -- Black bean chili with almost no spice. Disappointing.
Judge #2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods not much of a chili.
Judge #3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT. just like this nuclear waste I'm eating! Is chili an aphrodisiac?

*****************************************************

CHILI #5 LISA'S LEGAL LIP REMOVER...

Judge #1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge #2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge #3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burniung my lips off. It really ticks me off that the other judges asked me to stop screaming.

*****************************************************

CHILI #6 - VERA'S VERY VEGETARIAN VARIETY...

Judge #1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge #2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge #3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my rear end with a snow cone.

*****************************************************

CHILI #7 - SUSAN'S SCREAMING SENSATION CHILI...

Judge #1 -- A mediocre chili with too much reliance on canned peppers.
Judge #2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge #3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water.. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

*****************************************************

CHILI #8 - BIG TOM'S TOENAIL CURLING CHILI...

Judge #1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge #2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. poor feller, wonder how he'd have reacted to really hot chili?
Judge #3 -- No Report
 
Agreed! I like to use shredded; habanero, poblano, cayenne and jalapeno. I split the black, pinto beans, shredded poblanos, jalapenos and cayenne in 1/2, add them to the cooking pot, then dump the rest in with 45 min cooking time left. It gives a great mix of flavor, color and texture.
I replace the chili powder with poblano and cumin.
I mainly use the chili powder for the color. I like the deep red it adds without adding much heat. The peppers used for chili powder are quite mild.
Takes me a week to make the chili because I soak the dry black beans for 24 hours. This helps breakdown the starch so there is less gas out after.
Crock pot on low for 8 to 12 hours.
Cool it. In The fridge for 4 or 5 days. Then 4 more hours on the day it gets served.
The ageing helps things blend and takes the acid edge off.

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I mainly use the chili powder for the color. I like the deep red it adds without adding much heat. The peppers used for chili powder are quite mild.
Takes me a week to make the chili because I soak the dry black beans for 24 hours. This helps breakdown the starch so there is less gas out after.
Crock pot on low for 8 to 12 hours.
Cool it. In The fridge for 4 or 5 days. Then 4 more hours on the day it gets served.
The ageing helps things blend and takes the acid edge off.
Sounds similar to mine.
I'll start by browning/carmalizing onions, garlic with butter, then add cubed venison or London broil, then a large pot with the black/pinto beans that have soaked for a day with some crushed tomatoes, I keep it to 1 can to keep the acid down.
It's one of 2 things I cook, the other's marinated fried turkey.
 
It is entirely possible to have superb flavor with next-level heat. Trinidad 7 Pot Douglahs, Bhut Jolokias & Carolina Reapers have incredible flavor & for me, it's not a burn your lips off, set your tongue on fire heat. It's more of a sneaky, back-end heat that you don't notice till you start sweating & your sinuses drain so fast your ears pop. The endorphin rush don't suck, neither.

Yes, I'm a bit of a "pepper head" & love super spicy food, but heat without flavor is just stupid.
 
I mainly use the chili powder for the color. I like the deep red it adds without adding much heat.

I use it mainly for the flavor, because it's not really all that hot.

UNLESS, of course, I get some homemade chili powder from my oldest sister-in-law.

First batch I made with that stuff ended up being a double batch before I was done, just to get the temperature under control...

:D
 
Couldn't resist:
Chili Cook Off
Note: Please take time to read this slowly.
If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook Off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili Taster named Frank, who was visiting from Springfield , IL
Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."
Here are the scorecard notes from the event:
CHILI #1 - MIKE'S MANIAC MONSTER CHILI...

Judge #1 -- A little too heavy on the tomato. Amusing kick.
Judge #2 - Nice, smooth tomato flavor. Very mild.
Judge #3 (Frank); -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.


*****************************************************

CHILI #2 - AUSTIN 'S AFTERBURNER CHILI...

Judge #1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge #2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge #3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.
*****************************************************
CHILI #3 - FRED'S BURN DOWN THE BARN CHILI...
Judge #1 -- Excellent firehouse chili. Great kick.
Judge #2 - - A bit salty, good use of peppers.
Judge #3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting drunk from all of the beer.
*****************************************************
CHILI #4 - BUBBA'S BLACK MAGIC...
Judge #1 -- Black bean chili with almost no spice. Disappointing.
Judge #2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods not much of a chili.
Judge #3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. That 300-LB woman is starting to look HOT. just like this nuclear waste I'm eating! Is chili an aphrodisiac?
*****************************************************
CHILI #5 LISA'S LEGAL LIP REMOVER...
Judge #1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge #2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge #3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burniung my lips off. It really ticks me off that the other judges asked me to stop screaming.
*****************************************************
CHILI #6 - VERA'S VERY VEGETARIAN VARIETY...
Judge #1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge #2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge #3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my rear end with a snow cone.
*****************************************************
CHILI #7 - SUSAN'S SCREAMING SENSATION CHILI...
Judge #1 -- A mediocre chili with too much reliance on canned peppers.
Judge #2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge #3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water.. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing it's too painful. I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.
****************************************************
CHILI #8 - BIG TOM'S TOENAIL CURLING CHILI...
Judge #1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge #2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. poor feller, wonder how he'd have reacted to really hot chili?
Judge #3 -- No Report
Hilarious, I'm sharing this :)
Years ago I had a chili cook off with over a hundred folk out at the farm. I made my normal pot, I don't know WHERE my wife found the habaneros, I put 10 of them with @ 20 jalapenos, @ 20 cayenne and the same amount of serrano in @ 3gal pot. Everyone complained about the heat, I got more phone calls the next day. Best part? I won and got to eat almost all of it.
 
My favorite chili is made the way Mom made it. Simple, lots of flavor, and the temperature adjustable by however you feel as you make it. I never wrote down exactly how it's made, because it varies slightly depending on whatever.

Main ingredients are tomato juice, diced tomatoes, ground beef (browned), chopped onion, kidney beans, chili powder, cumin, cayenne peppers and/or cayenne pepper powder. Add/subtract these ingredients as you see fit, and add anything else you want just because. Pick and choose whatever brands or seasoned stuff you wish in the process.

The tomato juice used to come from the canning room when I was growing up...Mom canned EVERY year and we had TONS of stuff in the canning room.

If I've got the time, as it cooks down I thicken it up by continuing to add more tomato juice. You can just as easily thicken it up using tomato paste, if you wish.

As a baseline chili, I love it. Easy to make, lots of flavor, and easy to modify any way you wish.
 
It isn’t chili if it has kidney beans or corn in it.

What, now yer talkin' manwich stuff?

To be correct, "chili" ain't "chili"...it's "chili con carne"...peppers with meat.

One of the oldest known recipes for chili involved dried beef, suet (raw fat), peppers, and salt. Pounded together into bricks, which could be brought along on the trail and added to water for cooking. So, is your chili anything more than this? Because if it's not, then your chili ain't chili either.

Chili is what you make it to be. Like I said earlier...there's a million ways to make chili and I haven't found any I don't like yet.

:)
 
My 2 favorite hot sauces.
The XXXTRA Hot, not the food colored red or green version. It has a great smoky flavor with heat.
IMG_E5417.JPG
This stuff is HOT, if I have too much, it burns when I go pee the next morn. He's out of Cary, Whole Foods sells/did sell it.
IMG_5418.JPG
 
I’m a BBQ guy so I’ll be there as a judge. Guys, I’ve eaten CH’s chili several times. I think, no I know, it’s better than any of the several ones that I had when I was in Texas. I don’t know how he did it but he’s got a great recipe. He’ll be tough to beat.
 
So since it is only a week away I'll be needing to get more of a list of people showing up. I don't mind people showing up without much notice, or a late decision to come, but I need a rough number. You can post here if you are coming and I can PM you my address, or just PM me and ask for my address.
 
I was also thinking somewhere around 12 or 1 o'clock, but nothing is set so if something works better speak up.
 
I was also thinking somewhere around 12 or 1 o'clock, but nothing is set so if something works better speak up.
sounds good to me...let me know if I'm wrong but i'll probably cook my chili the day before.... Also I'm gonna say this I like mild chili I used to love hot chili but over the years my stomach has got where I just can't handle the really spicy stuff anymore so I'll make 2 pots. I'll make one like I normally do spicy but not to spicy and then I'll make one with some heat to it not a ton but heat and the only difference will be the heat. So those who like the hotter stuff can see what my hot chili taste like as well as just regular eating chili.
 
sounds good to me...let me know if I'm wrong but i'll probably cook my chili the day before.... Also I'm gonna say this I like mild chili I used to love hot chili but over the years my stomach has got where I just can't handle the really spicy stuff anymore so I'll make 2 pots. I'll make one like I normally do spicy but not to spicy and then I'll make one with some heat to it not a ton but heat and the only difference will be the heat. So those who like the hotter stuff can see what my hot chili taste like as well as just regular eating chili.
Sounds good, Eddie. Mine will be cooked the day before so it can bloom in the fridge.
 
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