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