Chili Cookoff

[BobBrisket]

So for those of you that compete or have competed, judges obviously look for taste, color, texture, appearance, etc. But, when it comes to the heat, what have you all seen they prefer most? Hot, Med, Mild?

Bob

 

[Lake Dogs]

Bob, I'm the guy from our Pod who charges the judges. I discuss with them chili vs.
spaghetti sauce (seriously) where chili should have an initial chili "burn", a middle chili
burn, and a nice after-burn. I dont instruct them as to how much burn, but that if
there isn't a chili spice burn that it's probably spaghetti sauce... <-- Then again,
I'm here in Georgia. I probably wouldnt have to do this in Texas... I've seen all
types of things like mushrooms and pasta come through in Open chili's. Pasta?
Damn.

In addition to chili powders I use hungarian paprika and spanish paprika, black and
white pepper, ground ancho, cayenne, and a little ground red jalepeno and chipotle.
Mine, by my definition, is medium. I know it err's ever-so-slightly to the hot side.
I usually end up either in the top 1/3 (top 5 more often than not), but if not in
that top 5 I'm usually very close to the bottom (I figure it was just too hot for
the judges that day).

You can be too hot, and I'm of the opinion that you can be too mild. I would hope,
being in El Paso, that you could get away with a slightly hotter chili than I can here.
However, dont kill 'em. At every table there's one person who really likes it salty,
and sitting right next to him is a lady that HATES salty. Same for heat.

 

[BobBrisket]

Wow, very much like Competition Q in that judge preferences vary by region. That's something else that's important to consider is how spices like paprika, black/white pepper, cayenne etc also add to the profile and where the different kinds of heat will hit the tongue.
We actually have quite a few contests (CASI) here every year. Never entered one, but seeing as we have no Q/Grilling contests I just may enter one soon.
This is a really good thread with lots of info. And while I do like me some kidney beans in my chili, I can't imagine why someone would toss mushrooms in it!:becky:

Bob

 

[Fat Woody]

Quite a timely post indeed! I also have entered my first CASI style cookoff and have gotten a lot of great info from this thread. My questions were related to heat and color: I did a trial batch last night for the game and thought it might have been a bit too brown (as the rules specify a red color). Used only tomato sauce and beef stock, but made my own stock from the chuck. Probably browned it too much - I see most of the recipes refer to "greying" the meat, not browning it (sounds terrible!). Also used my own homemade chili powder (guajillo, ancho & chipotle) Simmered for 2-2.5 hrs, adding low-salt tomato juice as needed. Turned out really thick and rich.

wbuffness: sorry to hijack your thread man! Stick with what you know and what is traditional for your area as mentioned previously. At home I use leftover brisket and its drippings, pinch of high quality cinnamon, and heavy on the beef stock - even to the point of making a semi-reduction; fresh poblanos roasted on the grill are a nice touch too.

 

[Lake Dogs]

I really enjoy the chili cookoffs too. Some, the bigger Open ones, with 250-400 entrants
are more of a zoo. However, the smaller CASI ones tend to be fun but with some very
serious and good chili cooks. Normally you can get in and out the same day. Where as
the BBQ contests we'll go in Friday morning for KCBS, Thursday morning for MBN, and
usually we dont pull up stakes until Sunday.

Yes, like BBQ, chili is regional. However, just because you're in an area dont assume
that the judges all fit in that same regional mode. Most are allowed to drink before
hand. If they're drinking a few beers (it's less stressful than BBQ) the slightly
more salty chili's seem to do a little better. The younger the judges, averages being
averages, the more they seem to like the hotter spices. I'm usually happy when
there's a whole lot of 28 year old judges around (mine being fairly hot). I'll use a
little more Sauzon Goya (which is very salty) in my last dump if I see them drinking beer...

Open chili contests are also fun, but that zoo factor. I saw an entry come across
one year where they'd taken rib eyes and grilled them to a perfect medium rare,
put a little chili powder on them, sliced them up and presented it. It was some of
the best seasoned steak I'd EVER had. However, IMHO, it wasn't "chili". Luckily
they finished middle of the pack. They were right next to us; we really enjoyed
helping them eat all the leftovers.

Between competing and charging judges then sampling afterwards, I think I've seen
just about everything come across a table and been called chili. It's rather strange
(to me) what some will do. I mean, potatoes, mushrooms, asparagus (chopped really
fine), olives, pasta more than once, peas, etc. Funny stuff.

I enjoy my Texas Red, but I do prefer good old cajun chili with beans in it and pieces
of bell pepper, onion, garlic, tomato, and some diced jalepeno (west LA). That, some
good cold beer, perhaps some type of cheese on top, and FOOOOOOOTBALL. That
to me is heaven on earth. A very close 2nd to this would be more pulled pork or
beef than you could possibly consume with some baked beans and cole slaw with
a ton of COLD BEER on July 4th.

To put a very confusing spin on it, I'm of cajun heritage, born in Tuscaloosa AL,
and raised in Georgia just a little west of Athens. My daughter is attending UGA,
but: ROLL TIDE

 

[BobBrisket]

I really enjoy the chili cookoffs too. Some, the bigger Open ones, with 250-400 entrants
are more of a zoo. However, the smaller CASI ones tend to be fun but with some very
serious and good chili cooks. Normally you can get in and out the same day. Where as
the BBQ contests we'll go in Friday morning for KCBS, Thursday morning for MBN, and
usually we dont pull up stakes until Sunday.

Yes, like BBQ, chili is regional. However, just because you're in an area dont assume
that the judges all fit in that same regional mode. Most are allowed to drink before
hand. If they're drinking a few beers (it's less stressful than BBQ) the slightly
more salty chili's seem to do a little better. The younger the judges, averages being
averages, the more they seem to like the hotter spices. I'm usually happy when
there's a whole lot of 28 year old judges around (mine being fairly hot). I'll use a
little more Sauzon Goya (which is very salty) in my last dump if I see them drinking beer...

Open chili contests are also fun, but that zoo factor. I saw an entry come across
one year where they'd taken rib eyes and grilled them to a perfect medium rare,
put a little chili powder on them, sliced them up and presented it. It was some of
the best seasoned steak I'd EVER had. However, IMHO, it wasn't "chili". Luckily
they finished middle of the pack. They were right next to us; we really enjoyed
helping them eat all the leftovers.

Between competing and charging judges then sampling afterwards, I think I've seen
just about everything come across a table and been called chili. It's rather strange
(to me) what some will do. I mean, potatoes, mushrooms, asparagus (chopped really
fine), olives, pasta more than once, peas, etc. Funny stuff.

I enjoy my Texas Red, but I do prefer good old cajun chili with beans in it and pieces
of bell pepper, onion, garlic, tomato, and some diced jalepeno (west LA). That, some
good cold beer, perhaps some type of cheese on top, and FOOOOOOOTBALL. That
to me is heaven on earth. A very close 2nd to this would be more pulled pork or
beef than you could possibly consume with some baked beans and cole slaw with
a ton of COLD BEER on July 4th.

To put a very confusing spin on it, I'm of cajun heritage, born in Tuscaloosa AL,
and raised in Georgia just a little west of Athens. My daughter is attending UGA,
but: ROLL TIDE

Awesome story and details. Makes me feel like I'm at a Chili Contest!:thumb: Also interesting how the age of of the judges and whether they are tossing back a few coldies can make a difference. That's some real attention to detail and strategy tight there.
So the Opens are more flexible with what you can turn in vs. a CASI where they are more specific about what you can use and turn in? I found one this month and 3 next month in my area. All are CASI CCOs. None seem to be Opens.
Very NICE!!

Bob

 

[moonpie]

So for those of you that compete or have competed, judges obviously look for taste, color, texture, appearance, etc. But, when it comes to the heat, what have you all seen they prefer most? Hot, Med, Mild?

Bob

Bob,
When I cook competition chili, I always notice that when the judges are assembled that they always include some of the local dignitaries...older pillars of the community...they are the ones I cook for, so I will adjust the heat level to suit their pallet...taste up front, heat on the back.

 

[wheelterrapin]

Lake Dog I like your description of your Cajun Chili, sounds like my kind of chili and was wondering if you are up to sharing it. I would like to make a batch tomorrow if you are.

Paul

I really enjoy the chili cookoffs too. Some, the bigger Open ones, with 250-400 entrants
are more of a zoo. However, the smaller CASI ones tend to be fun but with some very
serious and good chili cooks. Normally you can get in and out the same day. Where as
the BBQ contests we'll go in Friday morning for KCBS, Thursday morning for MBN, and
usually we dont pull up stakes until Sunday.

Yes, like BBQ, chili is regional. However, just because you're in an area dont assume
that the judges all fit in that same regional mode. Most are allowed to drink before
hand. If they're drinking a few beers (it's less stressful than BBQ) the slightly
more salty chili's seem to do a little better. The younger the judges, averages being
averages, the more they seem to like the hotter spices. I'm usually happy when
there's a whole lot of 28 year old judges around (mine being fairly hot). I'll use a
little more Sauzon Goya (which is very salty) in my last dump if I see them drinking beer...

Open chili contests are also fun, but that zoo factor. I saw an entry come across
one year where they'd taken rib eyes and grilled them to a perfect medium rare,
put a little chili powder on them, sliced them up and presented it. It was some of
the best seasoned steak I'd EVER had. However, IMHO, it wasn't "chili". Luckily
they finished middle of the pack. They were right next to us; we really enjoyed
helping them eat all the leftovers.

Between competing and charging judges then sampling afterwards, I think I've seen
just about everything come across a table and been called chili. It's rather strange
(to me) what some will do. I mean, potatoes, mushrooms, asparagus (chopped really
fine), olives, pasta more than once, peas, etc. Funny stuff.

I enjoy my Texas Red, but I do prefer good old cajun chili with beans in it and pieces
of bell pepper, onion, garlic, tomato, and some diced jalepeno (west LA). That, some
good cold beer, perhaps some type of cheese on top, and FOOOOOOOTBALL. That
to me is heaven on earth. A very close 2nd to this would be more pulled pork or
beef than you could possibly consume with some baked beans and cole slaw with
a ton of COLD BEER on July 4th.

To put a very confusing spin on it, I'm of cajun heritage, born in Tuscaloosa AL,
and raised in Georgia just a little west of Athens. My daughter is attending UGA,
but: ROLL TIDE