I'm a relative newcomer to chili cooking, but about five years ago I started experimenting with Austin Ag's recipe, and I've never failed to win accolades from tasters.

However, I am doing a fundraiser chili competition in October, and a chili cookoff is a whole different animal than cooking for friends. So, I'm asking for a little advice from the pros.

What's your overall advice for a competition?

And a few specifics:

I find when I make my paste from rehydrated chilis, no matter how much I blend, I still end up with some "skin flakes" in the chili. Any tips to reduce this?

I'm planning to smoke a brisket to use as the meat. Is a choice brisket from Costco good enough for chili meat, or is it worth the cost to get a prime brisket?

I know Texas purists are against beans in chili. Curious to know whether tasters for competitions will penalize me for adding beans. (Rules don't specify)

I make spicy chili. I think a good chili should make your chest feel warm after you eat it. Worried judges will zing me if it's too much.

Gig em

Second the beans comment. Also feature texture as well as flavor. Use course ground or preferably small chunks for the beef.

Astrobo said:

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I have judged a fair amount of chili as well. Not sure about the brisket for competition. Sounds great at home.. I like coarse ground chili meat that has a hint of gristle in it. Brisket use starts to border on chopped beef sandwich meat.

Also, whoever puts beans in chili flunked chemistry. (Hondo Crouch)

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Of all the chili I've ever cooked, a brisket chili for an Aggie football game was the most well received.

I was thinking it would make it stand out from others.

Alternatively, I could do a 50/50 mix of ground beef and venison.

Another question, what about using chipotle chilis in adobo sauce as part of the blend?

You don't want to turn people off to your chili. I would back off on the heat level a bit for a competition. Everyne likes a different spice/heat level. If its too hot for some of the judges they will probably rate it lower as opposed to if its not spicy enough for them I wouldn't think that would lower the score as much.

I like to use a 50/50 combo of either beef/venison and smoked pork sausage. The venison was more well received.

I also like to use crispy bacon/brown sugar for a more savory flavor.

But, never been in a competition.

my favorite chili we've ever cooked here at the house, we used the left over fajita meat from the saturday tailgate. it was crazy good AND it would be something unique and different that the judges would appreciate and remember.

Smoke a brisket eat what you can and use the rest for chili. My wife asks me to smoke a brisket at least a few times a year specifically for chili.

zooguy96 said:

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I like to use a 50/50 combo of either beef/venison and smoked pork sausage. The venison was more well received.

I also like to use crispy bacon/brown sugar for a more savory flavor.

But, never been in a competition.

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The pork sausage and bacon interests me!!! Can't wait until chili weather gets here. Blue ribbon peppered bacon to be exact.

Ask what they are judging on.
I did my first chili cook off and didnt know criteria.
It was aroma , looks, flavor.
I got an 8 on flavor but 4,5 on aroma and color. Ended up 20th of 60. Even though flavor was top 10.

Mr. Thunderclap McGirthy said:

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zooguy96 said:

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I like to use a 50/50 combo of either beef/venison and smoked pork sausage. The venison was more well received.

I also like to use crispy bacon/brown sugar for a more savory flavor.

But, never been in a competition.

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The pork sausage and bacon interests me!!! Can't wait until chili weather gets here. Blue ribbon peppered bacon to be exact.

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I can give you my recipe if you'd like. I also use jalapeños, serranos, a little chipotle, and green chilies.

Some diced up chuck roast makes for a good different texture than plain ground beef. I do a mix. Also, I use a block of cream cheese mixed in.

I made a spicy pot for a competition one time, and all of the judges told me it was too hot to eat.

I went and tasted the winning pot and it tasted like sloppy Joe sauce.


Also, when I make chili paste I press it through a fine mesh strainer to keep the skin out.

Following. I'm an old crockpot user myself & I'm real good at about 3 recipies...I could use some variety...

I know noting about competition but this recipe is really good. I have tweaked it with fresh peppers and a few other experiments but the base recipe is solid too. Im usually skeptical of these internet sites like this but this one proved worthy. The coffee gives it unique character (doesnt over power like you would think) and from reading some other posts, that might serve you well in the comp format.

As for beans, I enjoy chili with or without and do not give 2 chits what you/we call it.

https://urbancowgirllife.com/texas-brisket-chili/

2 lbs deer or ground beef
1 pound chorizo
14.5 oz crushed tomatoes
8oz tomato sauce
beef broth
FRESH minced garlic. Not that **** in the jar
fine diced white onion
1 poblano diced
2 jalapenos diced
chili powder
cumin
salt
pepper
cayenne

if you want it to stand out, toss in some brown sugar or liquid smoke

this recipe has always gotten compliments from hunters. Then complaints the next morning

AstroAggie15 said:

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2 lbs deer or ground beef
1 pound chorizo
14.5 oz crushed tomatoes
8oz tomato sauce
beef broth
FRESH minced garlic. Not that **** in the jar
fine diced white onion
1 poblano diced
2 jalapenos diced
chili powder
cumin
salt
pepper
cayenne

if you want it to stand out, toss in some brown sugar or liquid smoke

this recipe has always gotten compliments from hunters. Then complaints the next morning

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DrEvazanPhD said:

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Rattler12 said:

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DrEvazanPhD said:

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Beans make it into stew.

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Potatoes, carrots, onions and celery are in stew.....not beans. Putting beans in chili makes it chili and beans .....not stew

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I disagree with your wrongness good sir, but I will defend to the death your right to say it..

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We're probably much alike........you probably never think you're wrong either.......

Go to this website for seasonings and recipes

https://www.mildbillsspices.com/collections/custom-chili-powder-blends

Almost all of the serious chili competition recipes have the same basic ingredients and they nearly all have three different spice drops with being 5-10 min before taste testing

Don't bean the chili !!