Team Whisky fish has it's first competition in April. Unfortunately, it's a Chili cook off. I have been workin on my chili forever and have never found the magic. Any help would be greatly appreciated. The only things I know is that it's amature and with beans, without, and vegetarian.
The cool part is it's a Fire fighter/Cerebral Palsey event and they are tryin to go statewide.
Any and all input welcome. It's outta my comfort zone and I'm sure I'm stickin some smoked meat in there.(cept the vegetarian, , ,Maybe topped with smoked cheese?)

JT

Team Whisky fish has it's first competition in April. Unfortunately, it's a Chili cook off. I have been workin on my chili forever and have never found the magic. Any help would be greatly appreciated. The only things I know is that it's amature and with beans, without, and vegetarian.
The cool part is it's a Fire fighter/Cerebral Palsey event and they are tryin to go statewide.
Any and all input welcome. It's outta my comfort zone and I'm sure I'm stickin some smoked meat in there.(cept the vegetarian, , ,Maybe topped with smoked cheese?)

JT

Try to get some brisket into it. Thats magic.

Team Whisky fish has it's first competition in April. Unfortunately, it's a Chili cook off. I have been workin on my chili forever and have never found the magic. Any help would be greatly appreciated. The only things I know is that it's amature and with beans, without, and vegetarian.
The cool part is it's a Fire fighter/Cerebral Palsey event and they are tryin to go statewide.
Any and all input welcome. It's outta my comfort zone and I'm sure I'm stickin some smoked meat in there.(cept the vegetarian, , ,Maybe topped with smoked cheese?)

JT

Are you kidding? That's not chili.

Are you kidding? That's not chili.

Well c'mon man tell me what is "Chili" that's why I'm askin:lol:

On Edit, , ,member, , , I am stuck in California

Well c'mon man tell me what is "Chili" that's why I'm askin:lol:

Good point... Ken will have some input, and perhaps SmokeDoc. I'm a chili neophyte. :noidea:

Well c'mon man tell me what is "Chili" that's why I'm askin:lol:

On Edit, , ,member, , , I am stuck in California

LOL! yep stuck in Cali! Where it was like tank top and shorts weather today... Im just saying!

I am a cheater on my chili cuz I use a mix.... I have made beans in the do and smoked with hickory, they were delicious! But then that maybe to much smoke with smoke meat too.. I dunno? I love the smoked cheese idea.. it sounds like you need a super secret spice in there.. maybe some Smittys... its fireman event... and I know my bro and all his buds love that three alarm chili! maybe some smoke chipotes????

Good Luck with your first comp Team Whisky fish!! and make sure take a ton of pictures and post the event! :thumb:

Chipotles, , ,Check, sister. And I got some Smittys in the mail with some Mad Hunky, , ,Check.
All ears here.

Thanks

JT

I am stuck in California

Sorry, I forgot.
I like it with Pinto beans, lots of fresh veggies. Every chili cook off I've ever been to, the winners chili is usually too hot to enjoy. If the rules allow, which they won't, smoke some peppers at home first. All the events I've been to require everything to be store bought and opened at the event.

That answers a big question Tom. Didn't know whether to be afraid to heat it up or not. Got it. Thanks

LOL! yep stuck in Cali! Where it was like tank top and shorts weather today... Im just saying!
Well, it's shorts weather here too. According to the weather lady, it's 0° with a wind chill of -20°. Seriously though, I wear shorts and a sleeveless shirt (while sitting by the fire), and slide into my lined Carhartt bibs and coat to do chores, then back to the shorts and the fire.

Well, it's shorts weather here too. According to the weather lady, it's 0° with a wind chill of -20°. Seriously though, I wear shorts and a sleeveless shirt (while sitting by the fire), and slide into my lined Carhartt bibs and coat to do chores, then back to the shorts and the fire.

thats cuz you da man Gunny! at zero.. you wouldnt get me out of my warm blankets let alone out to do chores!

thats cuz you da man Gunny! at zero.. you wouldnt get me out of my warm blankets let alone out to do chores!

I did walk through the snow in flip flops to feed the rabiits yesterday. That hurt like hell. NEVER DO THAT!!

See you da man!!
Ok I am gonna add that to my long list of things not to do in thongs... ;)

Best of luck Whisky Fish on your comp.

I don't have it handy....but, look up Rudy Valdez 1978 World Champion Chili. I've made this many times and have done very well in contests with it too.

That answers a big question Tom. Didn't know whether to be afraid to heat it up or not. Got it. Thanks

Also, I don't think anything would stop you from bringing a grill, and getting a hot pile of good wood embers going and searing your meat or at least roasting those chilis!

use beer for the liquid. a black and tan mix should work. and as for heat, if you are in an area where the mexican culture is very prevalent, I would not use any thing but chili peppers to get your heat. ie, do not use habenaros, scott bonnets. from what I have seen they do not like that type pepper where as others do. very traditinal in their heat.

Good luck in the cook off, WF. :thumb: (Whew, good thing you didn't choose Whisky The Fish for your username.:lol:)

Every chili cook off I've ever been to, the winners chili is usually too hot to enjoy.

That's the way a friend of mine always made it. He thought "hotter" meant "better". I disagree.

Dave

Good luck on your cook off, I did a venison chili last weekend with a little kick of Cuervo Gold to it, came out great. We ate the whole pot in two days. Got the heat from chili powder, chipotle powder, rep pepper flakes and jalapenos. Had some good heat, but could have used more.

use beer for the liquid. a black and tan mix should work.

Sometimes I use Newcastle Brown in my beef stock dishes, and a bud of mine uses a cup of dry red wine in their chili.

See you da man!!
Ok I am gonna add that to my long list of things not to do in thongs... ;)

:eek: :faint:

I don't have it handy....but, look up Rudy Valdez 1978 World Champion Chili. I've made this many times and have done very well in contests with it too.
Will Do

Also, I don't think anything would stop you from bringing a grill, and getting a hot pile of good wood embers going and searing your meat or at least roasting those chilis!
I plan on takin' Whisky Fish (the BBQ) anyways. Always good for showmanship. Planned on grillin and/or smokin some of the ingredients if time allows.
use beer for the liquid. a black and tan mix should work. and as for heat, if you are in an area where the mexican culture is very prevalent, I would not use any thing but chili peppers to get your heat. ie, do not use habenaros, scott bonnets. from what I have seen they do not like that type pepper where as others do. very traditinal in their heat.
Good tips, cause I was thinkin about stripping out some of the heat from some Habs. I'll avoid them. Huge Hispanic crowd here, lots of chilis to choose from and some specialty cheeses as well.
Good luck in the cook off, WF. :thumb: (Whew, good thing you didn't choose Whisky The Fish for your username.:lol:)

Took me a minute to figure this out:lol: I don't know, today IS one of those WTF days. Good one:thumb:





[QUOTE=smokin aces;84488]Good luck on your cook off, I did a venison chili last weekend with a little kick of Cuervo Gold to it, came out great. We ate the whole pot in two days. Got the heat from chili powder, chipotle powder, rep pepper flakes and jalapenos. Had some good heat, but could have used more.

WF likes Cuervo!

Thanks all
Great input!:thumb:

JT

I plan on takin' Whisky Fish (the BBQ) anyways. Always good for showmanship. Planned on grillin and/or smokin some of the ingredients if time allows.

If you bring the smoker you could always put some smoke to the chili after you assemble it
http://www.smoked-meat.com/forum/showthread.php?t=4781

Couple chili tricks I'll share...let me know if you need a recipe.

Use fresh vine ripened tomatoes if available, most will use canned.

Roast peppers, and saute all onions veggies down a bit before adding them to the chili pot. Adds better flavor and ensures they are cooked.

Petite dice everything, some people don't do chunky.

For beans use a mix of kidney, pinto, and black beans.

If using ground beef, mix in some ground pork for flavor.

Add sweetened chocolate or cocoa. This gives the tomato a rich flavor and the sugar cuts down on the acidity. I usually chuck in a full sized milky way near the end of the cook.

Good luck in your cookoff, hope you nail it!

If you bring the smoker you could always put some smoke to the chili after you assemble it
http://www.smoked-meat.com/forum/showthread.php?t=4781
Fantastic ideas Wu! thanks and great thread.

Couple chili tricks I'll share...let me know if you need a recipe.

Use fresh vine ripened tomatoes if available, most will use canned.

Roast peppers, and saute all onions veggies down a bit before adding them to the chili pot. Adds better flavor and ensures they are cooked.

Petite dice everything, some people don't do chunky.

For beans use a mix of kidney, pinto, and black beans.

If using ground beef, mix in some ground pork for flavor.

Add sweetened chocolate or cocoa. This gives the tomato a rich flavor and the sugar cuts down on the acidity. I usually chuck in a full sized milky way near the end of the cook.

Good luck in your cookoff, hope you nail it!


Holy Hershey Batman! I would have never thought of chocolate. It makes sense too, Mexican Mole has been used forever with spicey. great one! and sure if you don't mind sharin' a recipe I'd love to play with it. Appreciate the tips.

Thanks again gang!

JT

JT you may want to check out Smoke Doc's chili recipe.. He and I cook together at a few comps a year.. http://www.smoked-meat.com/forum/showthread.php?t=5029

Now need to have venison... You can use all beef or a 80/20 beef to pork ratio..

And by the way, It is GOOD Chit!!!


I will post my chili recipe here in a bit.. I think its on the desk top PC..