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Local Chili Competitions & Secret Ingredients

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Re: Local Chili Competitions & Secret Ingredients

Postby Stebben84 » Mon May 13, 2013 6:52 pm

jjoyce wrote:- No beans in competition chili


Although I do make chili with beans sometimes, the best I've ever made was beanless.

jjoyce wrote:my secret ingredient was loose chorizo


Chorizo is like bacon and it makes everything better. I've never tried it in my chili, but now I'm gonna have to give it a whirl.
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Re: Local Chili Competitions & Secret Ingredients

Postby Slick Willy » Mon May 13, 2013 8:05 pm

Stebben84 wrote:Chorizo is like bacon and it makes everything better. I've never tried it in my chili, but now I'm gonna have to give it a whirl.

Although I love the chorizo idea, as it would blend seamlessly into the chili, what about just using bacon? Does bacon belong in chili? Even though the bacon grease would definitely make the flavor of the chili better, do you think judges would be critical if they found pieces of bacon in their chili?
Stebben84 wrote:Although I do make chili with beans sometimes, the best I've ever made was beanless.

Even though most of the premier chili competitions adhere to CASI rules, which doesn't allow beans, to me, chili without beans is just taco filling. There are often different categories at competitions, but the biggest prize usually goes to the winner of the CASI category, unfortunately.
Last edited by Slick Willy on Mon May 13, 2013 9:17 pm, edited 1 time in total.
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Re: Local Chili Competitions & Secret Ingredients

Postby Mad Howler » Mon May 13, 2013 8:40 pm

jjoyce wrote:my secret ingredient was loose chorizo from the westside farmers market.


What is this product you speak of?
Did you purchase it from Pecatonica, Jordandale, the Elk folks?
Is it called loose chorizo? Or was it bulk / uncased chorizo from Eric?
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Re: Local Chili Competitions & Secret Ingredients

Postby Mad Howler » Mon Jan 06, 2014 12:36 am

I was messing around today with some ingredients retrieved from the freezer - that made sense for chili as an endpoint.
Once the tomato, spice, chilies where in I had a hard time steering it to a proper flavor. I was good with the veg/meat/spice but hit a point of dimishing return adding salt and sucrose.
One of the young'ns suggested it needed some of a 'spice' mix we haven't had the house for some time.
I remembered that the principal ingredient of that concoction was black tea.
About a 1/2 of a bag of Tazo Awake Black Tea,
Ground with a mortar and pestle,
Made a big impact to an apx. 2 quart batch.
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Re: Local Chili Competitions & Secret Ingredients

Postby anaranjado » Mon Jan 06, 2014 1:03 pm

I have been making Ducatista's recipe (found on this forum) for YEARS and it is totally awesome. Yesterday, I made 1/2 without ground beef for my partner and 1/2 with. We argued over which one was better because they were both fantastic. It's a basic chili recipe, not even that many ingredients, but must use Muir Glenn fire roasted tomatoes, Brooks chili beans (1/2 hot and 1/2 mild) and must toast the cumin seeds. We also add elbow macaroni for the Wisconsin authenticity. I think the recipe calls for 2 tablespoons of chili powder, so I just mixed ancho, hot, mild and Penzey's chili 3000. Thanks Ducati!
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Re: Local Chili Competitions & Secret Ingredients

Postby fennel » Mon Jan 06, 2014 1:15 pm

That post is here.
What's the effect of the celery? I might try that. I'm a big fan of toasting the cumin seeds.
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Re: Local Chili Competitions & Secret Ingredients

Postby anaranjado » Tue Jan 07, 2014 7:24 am

The celery has a big impact because there are 6 stalks in the recipe. I think it just adds a nice vegetable flavor to contrast with the chili powder and tomato flavors.
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Re: Local Chili Competitions & Secret Ingredients

Postby Ducatista » Tue Jan 07, 2014 11:01 am

anaranjado, love that!

I've changed up my standard recipe over the years. The mods:

local chuck (tastier, fattier)
more celery
more chipotle peppers, plus a glob or two of the sauce
fewer tomatoes, 2-3 cans
just 1 small can chili beans, as an offering to the ancestors
no tomato sauce

It's a little brighter and a little deeper at the same time. I still make the original recipe sometimes, too.
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Re: Local Chili Competitions & Secret Ingredients

Postby fennel » Sun Jan 12, 2014 5:38 pm

I made a version that had kidney beans (well-soaked, separately cooked, then rinsed), onions, and celery, chipotles, etc. Replaced the meat with mahi-mahi — added toward the end — and added 2 tbs cocoa powder early on. Dane County tomatoes from the cellar.

Mighty fine.
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Re: Local Chili Competitions & Secret Ingredients

Postby Mad Howler » Mon Jan 13, 2014 12:18 am

fennel wrote:I made a version that had kidney beans (well-soaked, separately cooked, then rinsed), onions, and celery, chipotles, etc. Replaced the meat with mahi-mahi — added toward the end — and added 2 tbs cocoa powder early on. Dane County tomatoes from the cellar.

Mighty fine.

Brilliant!
Although you did leave out the macaroni ... right?
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Re: Local Chili Competitions & Secret Ingredients

Postby Slick Willy » Mon Jan 13, 2014 2:40 am

I'm by no means a chili purist, but once macaroni is added, it becomes goulash, and goulash is good, but it's not synonymous with chili. It's like adding macaroni to chicken stock and still calling it just stock. Nope, at that point it becomes soup.
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Re: Local Chili Competitions & Secret Ingredients

Postby hellogoodbye » Mon Jan 13, 2014 2:41 am

made 2 changes to my regular recipe and thought they were right on the mark. added mexican (not greek/italian) oregano and ground coriander. kids even ate it up.
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Re: Local Chili Competitions & Secret Ingredients

Postby john_titor » Mon Jan 13, 2014 6:01 pm

Mad Howler wrote:I remembered that the principal ingredient of that concoction was black tea.
About a 1/2 of a bag of Tazo Awake Black Tea,
Ground with a mortar and pestle,
Made a big impact to an apx. 2 quart batch.


I really want to do that. Back when I made soups a lot I was on a hunt to make a soup that was dirt, all in a good way. I never did find it, but I thought I was getting there with Horn of Africa country cuisine.

Does the tea make it bitter? And back to baking soda.
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Re: Local Chili Competitions & Secret Ingredients

Postby Mad Howler » Thu Jan 23, 2014 1:42 am

Not bitter, but I think I was also wrestling with the acidity of some cheap tin of chopped tomatoes.
I suspect your suggestion of Na bicarbonate, might have helped.
Black tea in your favorite chili recipe, is worth exploring.
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Re: Local Chili Competitions & Secret Ingredients

Postby Mad Howler » Thu Feb 20, 2014 12:44 am

I am reaching globally - cardamon.
Has anyone tried this?
At least a little bit?
I would start with a little bit of ground pod.
I will report results when I have a chance to try.
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