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
Competition Chili Question
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- Outlaw
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Competition Chili Question
-Josh
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- Wrangler
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Re: Competition Chili Question
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
go to chili.org for recipes they have CASI winners recipes
- 3 star redneck
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Re: Competition Chili Question
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....
- TXLNGHRN
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Re: Competition Chili Question
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.
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.
- n2dabluebbq
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Re: Competition Chili Question
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
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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- RWBTEX
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Re: Competition Chili Question
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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- Outlaw
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Re: Competition Chili Question
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
Big Green Egg
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Re: Competition Chili Question
thats really great for a first time, congrats.
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Hasty Bake Legacy
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PK Grill for steak comps and fajitas at home
and then some
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
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PK Grill for steak comps and fajitas at home
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