Posted on 11/10/2022 11:25:30 AM PST by simpson96
If you’re traveling to a cook-off, be aware of the flavor profiles that work best in that region.(snip)
“Florida likes a sweet chili, so I might use grape jelly,” she said. “Dallas likes spicy chili, but central Texas likes a milder chili. And in Arkansas, they like chili with ketchup.”
Jennifer Billock is a journalist and author who has competed in the Medinah, Illinois, Shriners’ annual chili cook-off. “My team won three years in a row, including a People’s Choice award,” she said. “I don’t have a recipe,” she said. “We called it Garden Chili and threw in a ton of veggies. Don’t tell chili purists, but it included canned beans, along with the liquid from the can,” she said. “The beans give the chili a really earthy flavor. There’s also chocolate in my chili, because I find it makes the finished product taste both more robust and smoother.”
And then there are some ingredients that champions just won’t consider. Tom Dozier has won more than 10 major chili cook-offs, (snip) “I don’t use oregano, because it imparts a spaghetti sauce flavor,” he said. “I also avoid cinnamon, which tends to overshadow all of the other spices, and I follow a strict ‘no beans’ policy, since I make Texas chili.”(snip)
Sam Merritt, a food blogger for Sugar Spun Run, reported that readers have used her recipe to win more than 100 chili cook-offs (and counting). “I’m especially thrilled when they send me photos of the trophies or ribbons they’ve won,” she said. For her, timing is critical. “I always add spices early, before the meat is fully browned,” she said. “This allows the beef to absorb a ton of flavor and helps the spices really bloom.”
(Excerpt) Read more at huffpost.com ...
Forget it, Jake. It’s Oh-hi-Ya.
Wolf brand chili used to be sold west of the Mississippi only about the last ten years or has it been on shelves in the east. I know I used to make it, it’s nothing but Van Camp’s chili with a little more spices I worked there till Con Agra bought them out...
*** Only men can make chili***
You know those are fightin’ words, right? ;)
Wolf is pure Texas, and they made with and without beans since way before Conagra.
If you add corn, it becomes more like Brunswick stew, which I’m having tonight. I made up a big potful about a month ago, and froze what we didn’t eat. Tonight is the last of that really, really, really good batch.
Nasty!
Yes. The towns are 20-25 miles from me but they just put in a Dollar General 5 miles from me. We’re trying everything they’ve got. Prices aren’t great but it’s handy when you need something quick for tonight.
My secret? First, fry up bacon. Take out the strips and drain on a paper towel. Fry up your meat in the bacon fat, then drain that.
Whatever liquids are called for. I use beer.
Winning Chili every time.
And no elbow macaroni! Yeesh! That’s not Chili, it’s Goulash!
Also useless if it has more veggies than beans and onions
Our chili has leftover grilled steak, lots of bell peppers, onions and corn, black beans, kidney beans, diced tomatoes, a mild chili seasoning packet, and a couple tablespoons of barbecue sauce. That fed the kids a healthy meal almost once a week for years.
Judge Number Three is in the wrong line of work...
I use the Two-Alarm chili kit plus a gouple lbs of ground beef, a can of hot Rotel diced tomatoes, a jar of hot Pace salsa, a half dozen jalapenos, and 2 cans of dark red kidney beans (7th generation Texan here). Good stuff. Makes me fart like a plow mule.
It's cute when you pout like that.
My favorite baked potato topper is Sadie's Roasted Green Chile Salsa
I call that chili bean stew, which is great to eat.
I call bean-less chili, hamburger. Which is possible to enjoy.
Gotta have beans, onions and garlic, but the real secret is 8 or so oz. of hoppy beer. An IPA works nicely. I also like a touch of cinnamon.
Wolf brand chili used to have real meat in it, you could even get a little gristle.
Today it is pretty generic.
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