Competition Chili Question

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jtilk
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Competition Chili Question

Postby jtilk » Wed Nov 02, 2011 10:26 pm

So I have a question for you guys who have quite a bit of experience cooking chili... not this wkend but the following I'm entering a BBQ cookoff that has a category for jackpot chili. I've actually never cooked chili for a competition, so heres my question... what exactly do judges look for in competition chili? Do any of you guys happen to have any good reads concerning this topic?

* This is an IBCA sanctioned event
* Only beef. No venison, beans or other fillers
-Josh

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Re: Competition Chili Question

Postby Wtxsmoker » Thu Nov 03, 2011 4:28 am

Buy a 3 pound or so chuck tender and have it ground to chili meat. Lighty brown meat with garlic add chicken stock instead of water to cook down about 30 min. then add seasoning chili, garlic, onion powder, goya sazon if you have it. Half way thu add cumin.

go to chili.org for recipes they have CASI winners recipes
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Re: Competition Chili Question

Postby 3 star redneck » Thu Nov 03, 2011 5:25 am

jtilk, I been cooking CASI for yrs....they want a smooth meat and gravy only...no beans or any other "floaters".......not hot just good taste and smooth....I use ground rib eyes....
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Re: Competition Chili Question

Postby TXLNGHRN » Thu Nov 03, 2011 9:17 am

I've never done a CASI sanctioned event, but I've looked at their site and they publish "winning recipes".
I do mine with 80/20 chuck and venison burger. Last time I added Buffalo and it was amazing.
Brown the meat and season with fajita, then add a big can of diced or whatever tomatoes, add chili seasoning.
I cook mine down quite a bit, meaning I keep it at a rolling boil, stirring often and let it reduce, add more chili, onion & garlic powder, cumin then I add liquid reduce again.
It usually takes 3 hours or so to do it. The result is the smooth meat and gravy like.
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Re: Competition Chili Question

Postby n2dabluebbq » Tue Nov 08, 2011 1:17 am

along this line of questions... i would like to add this.....
when in a competition, does the meat need to be raw when starting the chili? or say you got there on friday morning, could you theoretically smoke a brisket to use for the recipe? or would one need to start browning the brisket as chunks when they started the chili making?
y'all ever wonder if your question is gonna make sense??^^ hahaha
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Re: Competition Chili Question

Postby RWBTEX » Tue Nov 08, 2011 6:01 pm

All comps I have ever done you need to start with raw meat onsite. Brisket will fall apart into mush after it boils awhile. I have save the brisket juice and frozen it into ice cubes and added that for the flavor, works like a charm, on beans too. Chuck is usually the meat of choice as it will not disintegrate if you over cook it and it still has a nice texture. Good luck
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Re: Competition Chili Question

Postby jtilk » Wed Nov 16, 2011 8:49 pm

Found a recipe and gave it a whirl using Sucklebusters chili seasoning and got a call for 9th outta 42 ... Guess it was ok for a first timer.
-Josh

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Re: Competition Chili Question

Postby RWBTEX » Fri Dec 09, 2011 11:59 am

thats really great for a first time, congrats.
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