Cook off chili

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Scott P
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Cook off chili

Postby Scott P » Fri Sep 13, 2013 8:38 am

I am thinking about entering a new contest in six weeks. It is under TGCBCA and features brisket, ribs, chicken and chili. I have never done chili for a cook off. I'm a relative newbie to chili as well and have made it several different ways. What do judges generally look for in chili? Ground meat? Meat chunks? Spicy? I know it is a small sample spoon, so you need to pack a ton of flavor in that bite. Would chili with chunks of beef even work?

Just getting some rough ideas so I know what to experiment with.
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jtilk
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Re: Cook off chili

Postby jtilk » Mon Sep 16, 2013 9:40 pm

Look in the chili section on here. Im fairly sure this question and several like it have been asked before as even myself asked what they look for. As for meat type, it's usually 100% ground beef.
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JMoney7269
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Re: Cook off chili

Postby JMoney7269 » Thu Sep 19, 2013 2:28 am

I am perfecting a chili that I have incorporated a lot of bludawgs chili basics. Fresh and dehydrated Chilis etc. at the moment I have placed top 10 every chili comp I have ever cooked but never better than 4th with Tim dozier chili recipe exact. It's dang fine chili just missin something. I never was a good chili cook anyways, good thing it's not part of the overall
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TXLNGHRN
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Re: Cook off chili

Postby TXLNGHRN » Thu Sep 19, 2013 7:44 am

Half the comps I've done with chili have been open and the other sanctioned.
Open you can use what ever you want. The sanctioned ones use #2 grind beef.

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