The Texas BBQ Forum

Im cooking in a small chili comp soon and my recipe calls for diced onion and diced tomato i am to understand that in comp they dont want pieces of onion or tomato in the chili so in place of 2 diced onion how much onion powder should i use and should i just blend the diced tomato or use suce instead? Thanks

I've never done a chili comp before, but I think I would use the fresh ingredients and liquify them in the blender.

I never cook a comp either but I agree with the Gunny! Puree it in the blender with a little Tequila.

What Jar and Blu said

4th out of 15

danger831 wrote:4th out of 15

Congratulations.

Great job!

Good job!

I find that the tomatoes and onions cook down and you don't even know they are there (visually).

tex_toby wrote:I find that the tomatoes and onions cook down and you don't even know they are there (visually).

Yeah they literally do, but liquifying them assures you won't get dq'd. When comps say nothing bigger than a bean, they mean it. When they say no onions or tomato chunks they mean it. If they see just one piece your dq'd.
I will tell ya a little comp secret in chili. Sprinkle a little bbq rub into the cup when it's just about full, then stir it. I have been doing this since I saw my buddy do it one time and win 1st. He says that judges usually like something a little saltier and savory.
I sprinkle in some REO fancy BBQ seasoning or swamp venom by dizzy pig.
Also some other things you can look into putting the pot in the smoker for a hr or so because liquid really absorbs smoke better than meat. One more little tid bit, MSG and to round it out, a few pinches of brown sugar, bout 1/2 tsp