You'll get lots of different opinions on this.
I often use a mix of both fresh roasted peppers and dried chiles. At times I'll roast a poblano, jalapeno and a serrano or two to dice and throw in.
Of the dried peppers, I frequently use Ancho(dried poblano), pasillo, chipotle and sometimes guajillo(or New Mexico). My method there is to get out the cast iron skillet, and get it very hot over med high heat on the stove, I put the chiles on there for about 10 secs per side to lightly toast them. Don't burn. Then I'll dump enough water in the skillet to cover the peppers and let them sit for about 30 minutes. Seed and remove membrane and or skin from re-hydrated peppers if desired, then put in food processor with 1/2 to 1 cup of water beef or chicken stock and 2 - 5 cloves of garlic. Blend to a puree, and add as desired to chili.
I've never cooked competition(though I'd like to try it), but I think they usually tend to use dried ground chiles and pre prepared chili powders. Often adding the spices/chilies in several dumps throughout the cook. Usually 2 or 3. The reason behind using the dried ground stuff is the consistency offered over using fresh, or even re-hydrated.
A word of caution over using the pulled beef. I think the flavor would be awesome, but use care as to when you add it. I once used pulled pork in a chili, but added it much too soon. After it simmered all the day, the pork had all but turned to mush, and gave the chili a less than desirable consistency. That said, it did taste good. IF I was to do that again, I'd wait till the last hour or so before eating to add it into the chili.
Here's a recipe from the Dizzy Pig website, that I've tinkered with a few times. It's not Texas Chili in the purist sense, but it's darn good. I swap or add chilies, spices or meat based on what I have on hand.
Ingredients
1.5 lbs. Ground beef
3 tbsp Dizzy Pig Cow Lick.
Oil for browning
3 Dried Pasilla Chilies
2 Cloves garlic (or more)
1 Large sweet onion coarsely chopped (or more)
1 Quart Beef Broth
1 tbsp Whole cumin seeds (toasted)
1 tbsp ground New Mexico Chili or other pure ground chilies to your heat preference. Not a blended "chili powder".
2 cans beans (mix and match kidney, black, pinto, red, white)
2 cans diced tomatoes
Couple squares of dark chocolate
Masa flour to thicken (if needed)
Directions:
Shake about half the Cow Lick onto the beef and toss.
Cut Pasilla Chilies open and remove seeds, and soak them in warm water until softened and rehydrated. About an hour.
Place chilies and water into a blender, add the garlic and puree. Reserve.
Toast cumin in pan until fragrant.
Chop onion, gather ingredients and use a mortar/pestal to grind your toasted cumin into power.
Brown beef in dutch oven (cast iron is best). Do small batches over high heat so that meat actually browns, and don't stir until the meat starts to caramelize. Reserve and brown the next batch.
Remove browned meat from pan. Okay to leave a few bits in the pan.
Then add onion and a little salt and stir while scraping the brown bits from the pan. This "fond" is packed with flavor, and is part of making a great pot of chili.
Once onion is cooked soft, about 5 minutes, add your browned beef back tho the pan.
Pour in your chili/garlic puree, the beef broth, tomatoes, then add the cumin, pure ground chilies and the remainder of the Cow Lick and stir well.
Bring to a simmer, uncovered, and cook for about a half hour to an hour until all it starts to thicken. Then add beans and stir well.
Cook another half hour or more until desired thickness is achieved. If needed, thicken with a little masa flour, which also adds a pleasant corn tortilla flavor.
Add chocolate and stir.
Add more Cow Lick if needed for a fresh peppery bite.
