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#4545324 - 10/16/17 04:55 PM Prepping for the chili contest
chiefsfan1 Offline


Registered: 09/27/14
Posts: 1152
Loc: Missouri
The big day is Halloween Night. Along with a Trunk or Treat.
I made my seasoning mix today. It has ancho powder, paprika, smoked paprika, salt, pepper, tumeric, all spice, onion powder, garlic powder, cumin and unsweetened cocoa powder.

I am grinding a choice chuck roast. The plan is to cube it then put it in a gallon freezer bag with the season mix and shake it up. Then grind it after the meat gets semi frozen.
Is that a good idea or not? I'm thinking the flavor will be infused throughout the meat.
Of course some bacon grease and or duck fat.

I will use diced tomatoes, diced green Hatch chilies and black beans.
The thing I am wrestling with is whether to use fire roasted tomatoes.

The side dish will be BLUE corn muffins. Picked that up in Albuquerque.

This will be a hoot.



Edited by chiefsfan1 (10/16/17 04:55 PM)
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#4545330 - 10/16/17 05:06 PM Re: Prepping for the chili contest [Re: chiefsfan1]
Rand Online   content


Registered: 08/20/03
Posts: 12638
Loc: NE,Ohio
if its for an actual contest I'd pass on the black beans.. those are very polarizing.

Some people hate those.

I occasionally include them WELL rinsed with other types of beans.

I usually use rinsed kidney beans, pink beans, and chili beans.
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#4545333 - 10/16/17 05:10 PM Re: Prepping for the chili contest [Re: Rand]
chiefsfan1 Offline


Registered: 09/27/14
Posts: 1152
Loc: Missouri
Originally Posted By: Rand
if its for an actual contest I'd pass on the black beans.. those are very polarizing.

Some people hate those.

I occasionally include them WELL rinsed with other types of beans.

I usually use rinsed kidney beans, pink beans, and chili beans.


Thanks, I wondered on that. It was mainly for me. LOL.

It's not a huge contest, only 4 people have signed up at church.
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#4545348 - 10/16/17 05:28 PM Re: Prepping for the chili contest [Re: chiefsfan1]
Bud Offline


Registered: 06/04/02
Posts: 1714
Loc: Texas
No black beans. Actually no beans. But for me if I had to use beans they would be pinto.
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#4545349 - 10/16/17 05:29 PM Re: Prepping for the chili contest [Re: chiefsfan1]
Lolvoguy Online   sleepy


Registered: 02/06/14
Posts: 2322
Loc: Canada
slobber
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#4545358 - 10/16/17 05:35 PM Re: Prepping for the chili contest [Re: chiefsfan1]
JHZR2 Offline



Registered: 12/14/02
Posts: 41753
Loc: New Jersey
That sounds good! Where do you get your spices?

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#4545359 - 10/16/17 05:39 PM Re: Prepping for the chili contest [Re: Bud]
chiefsfan1 Offline


Registered: 09/27/14
Posts: 1152
Loc: Missouri
Originally Posted By: Bud
No black beans. Actually no beans. But for me if I had to use beans they would be pinto.


yeah, Texas chili has no beans.
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#4545365 - 10/16/17 05:42 PM Re: Prepping for the chili contest [Re: JHZR2]
chiefsfan1 Offline


Registered: 09/27/14
Posts: 1152
Loc: Missouri
Originally Posted By: JHZR2
That sounds good! Where do you get your spices?


Believe it or not Aldi's. If they don't have it Tones at the local HyVee. Nothing really high end.

I just roasted a Pablano and pureed it. The paste...

I left out chopped onions and 4-8 garlic cloves.


Edited by chiefsfan1 (10/16/17 05:52 PM)
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#4545396 - 10/16/17 06:16 PM Re: Prepping for the chili contest [Re: chiefsfan1]
Leo99 Offline


Registered: 03/30/14
Posts: 3039
Loc: NJ
Sounds great.

Do you need an unbiased judge?
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#4545415 - 10/16/17 06:29 PM Re: Prepping for the chili contest [Re: Leo99]
chiefsfan1 Offline


Registered: 09/27/14
Posts: 1152
Loc: Missouri
Originally Posted By: Leo99
Sounds great.

Do you need an unbiased judge?


it's a public vote. As people come to the trunk or treat they come in and sample the chili's. They are numbered. They then vote and place them in a jar.
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#4545485 - 10/16/17 07:22 PM Re: Prepping for the chili contest [Re: chiefsfan1]
SubieRubyRoo Offline


Registered: 05/14/12
Posts: 1125
Loc: Winchester, Indiana
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#4545561 - 10/16/17 08:46 PM Re: Prepping for the chili contest [Re: Rand]
BHopkins Offline


Registered: 11/03/13
Posts: 1095
Loc: Utah
Originally Posted By: Rand
if its for an actual contest I'd pass on the black beans.. those are very polarizing.

Some people hate those.

I occasionally include them WELL rinsed with other types of beans.

I usually use rinsed kidney beans, pink beans, and chili beans.


You are right about beans in chili being a polarizing thing. I won't waste my time on chili without beans. Honestly, I don't get what Texan's see in a chili without beans. It is a much more balanced dish with beans.

So if I were judging, you would lose a couple points for no beans. Why, I'd think you a little weak in character, easily influenced by the Texas crowd. LOL


Edited by BHopkins (10/16/17 08:49 PM)
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#4545668 - 10/16/17 10:06 PM Re: Prepping for the chili contest [Re: chiefsfan1]
Rolla07 Offline


Registered: 11/05/11
Posts: 4732
Loc: MTL, CANADA
I dont think the meat will get that infused by the dry seasoning mix. Personally id grind the meat from slightly frozen as is and season the sauce you simmer the meat in, instead.

Id vote yes to fire roasted tomatoes. Maybe a dash of liquid smoke? Not too much but just to get a hint of smoke flavour..

Good luck smile


Edited by Rolla07 (10/16/17 10:08 PM)
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#4545717 - 10/16/17 11:39 PM Re: Prepping for the chili contest [Re: chiefsfan1]
ecotourist Offline


Registered: 07/09/08
Posts: 1065
Loc: British Columbia, Canada
I don't know if this is an urban myth or not, but I seem to recall some dude (I use the term advisedly) winning by taking a sample of the chili from each of the other entrants and mixing them all together. For that to even possibly be true there must have been a lot of contestants and they must have been serving samples. I dunno. The other part of the story was that he was disqualified after the fact. Possibly not a very high class contest.

I do love chili. Even if I pay later.
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#4546584 - 10/17/17 07:37 PM Re: Prepping for the chili contest [Re: chiefsfan1]
BHopkins Offline


Registered: 11/03/13
Posts: 1095
Loc: Utah
Instead of grinding the meat, consider cubing it into about 3/8"-1/2" pieces. After it is all cubed, brown it in hot grease. This can be a little timely process, as to brown rather than stew the meat, you have to do small batches. And cook hot. Remove the meat as it is done and put it in the stock pot. After browning all the meat, then saute the onions in the same grease. At the very end, add your garlic. Pour the onions, garlic, and grease in with the rest of the ingredients.

I know. I thought the same thing when first taught this technique. Drain the grease if you really can't get past it. But you are draining off flavor. And you will never notice in the final product.

The cubed meat really is one of the steps up from average to something special in chili. It takes time. But it is worth it. It will set your chili apart from all the rest. Especially if you use this technique to brown it.
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