Thinking about entering a chili contest

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Discussion Overview

The discussion revolves around participants sharing their chili recipes and preferences in the context of an office chili cook-off. The conversation explores various ingredients, traditional versus modern interpretations of chili, and personal anecdotes related to chili preparation.

Discussion Character

  • Debate/contested
  • Exploratory
  • Technical explanation

Main Points Raised

  • Some participants assert that real chili should not be soupy or contain bell peppers, sugar, or bottled salsa.
  • One participant shares a detailed chili recipe that includes ingredients like beer, coffee, and cocoa powder, emphasizing that traditional chili does not include beans.
  • Another participant expresses a preference for adding bell peppers and homemade salsa, arguing for their inclusion in chili.
  • Several participants mention the contentious nature of beans in chili, with some stating that beans are unacceptable in traditional Texas chili.
  • There are differing opinions on the use of tomatoes, with some participants claiming that original chili recipes did not include them.
  • One participant humorously lists unconventional ingredients, questioning what constitutes chili without beans or tomatoes.
  • Another participant reflects on the idea of a chili contest, questioning the value of a competition if all entries adhere strictly to traditional recipes.

Areas of Agreement / Disagreement

Participants exhibit a range of opinions on what constitutes "real" chili, with no consensus reached. Disagreements persist regarding the inclusion of beans, tomatoes, and various spices, indicating a lively debate on personal and regional preferences.

Contextual Notes

Participants reference traditional chili recipes and regional variations, highlighting the cultural significance of chili in different contexts, particularly in Texas. The discussion reflects a variety of culinary traditions and personal tastes.

  • #31
Echo 6 Sierra said:
Chili cookoff news for y'all.
http://www.statesman.com/search/content/news/stories/local/09/05/5kelso.html

Well, I guess it's OK for Evo to cook some chili. Specially since she's from Texas and all. Aaaaaand she has to be extremely pompous when she presents her dish, as if to show complete disdain for all other entries. Dallas big hair and make up wouldn't hurt either.
Of course it's OK for Evo to cook Chili. It's in her blood! She's a native born Texan.

I fixed the link too. That's pretty funny. :smile:
 
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  • #32
Evo said:
That's beef stew.
I'd hate to find out what your beef stew includes. Mine is beef cubes (browned), broth, very little tomato, potato, carrots, celery, bay leaves, garlic, onion, and seasoning. Nothing at all like chili. My chili is pretty similar to what turbo described, except I like a little celery flavor (though, it's okay without when I don't have the celery).
 
  • #33
Moonbear said:
My chili is pretty similar to what turbo described, except I like a little celery flavor (though, it's okay without when I don't have the celery).
My chili gets really thick after it sits overnight, and though it tastes great re-warmed, it's also a wonderful cold dip - especially with the aforementioned garlic-flavored baked flour tortilla wedges. It's also a great appetizer when spooned into hollowed out baked potato skins, topped with cheeses and broiled. If I make these for a get-together, they disappear as fast as people can wolf them down. My neices look forward to visiting because they know there'll be great food. Of course, I hope when they say "I love you!" and give me hugs, they're not just trying to get a couple of extra marinaded BBQ-d shrimp. :rolleyes:
 
  • #34
Astronuc said:
Of course it's OK for Evo to cook Chili. It's in her blood! She's a native born Texan.

I fixed the link too. That's pretty funny. :smile:
Thanks for fixing it. Now if we could only get Evo to change her name to Lerlene, Nadine, or something in the *.ene family.
 
  • #35
Now here's a guy who at least knows how to start chili (recipe at bottom of the page), but he hasn't yet figured out that if you use small amounts of lots of different types peppers, you get a more complex flavor and a better burn. This is the type of chili that Moonbear and I favor, though. We don' need no steenkin' beanless chili full of broths, boullions and packaged seasonings.

http://www.chilicookoff.com/History/History_Started.asp
 
  • #36
My chili is thick and consists only of

beef stew meat cut in small cubes
onion,
garlic,
salt,
chili powder,
HOT paprika,
ground cumin,
cayenne pepper,
oregano,
beer,
1 bay leaf,
Hunt's tomato sauce
a combination of finely chopped hot peppers of your choice

That's it. The trick is in the quantities and brands. No broth, no weird stuff, no salsa :bugeye: no corn or beans :eek: no tofu or Campbells tomato soup.

I *love* stuffed bell peppers, but won't eat them in chili, it changes the taste too drastically. In chli you should taste the meat and the spices. Done right, it's a truly rewarding experience.
 
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  • #37
Evo said:
My chili is thick and consists only of

beef stew meat cut in small cubes
onion,
garlic,
salt,
chili powder,
HOT paprika,
ground cumin,
cayenne pepper,
oregano,
beer,
1 bay leaf,
Hunt's tomato sauce
a combination of finely chopped hot peppers of your choice

That's it. The trick is in the quantities and brands. No broth, no weird stuff, no salsa :bugeye: no corn or beans :eek: no tofu or Campbells tomato soup.

I *love* stuffed bell peppers, but won't eat them in chili, it changes the taste too drastically. In chli you should taste the meat and the spices. Done right, it's a truly rewarding experience.

I thought you said no tomato! :devil:
 
  • #38
no she said no tomato in YOURS.
actually I've never seen such a hard headed Evo. She's usually so open minded, but not when it comes to chili. So take your chocolate and celery and follow THE recipie.
 
  • #39
tribdog said:
no she said no tomato in YOURS.
Oh, I see, she wanted the tomato all for herself!

actually I've never seen such a hard headed Evo. She's usually so open minded, but not when it comes to chili. So take your chocolate and celery and follow THE recipie.
I don't ruin good chocolate by adding chili to it! That's those weirdos in Cincinnati (I'm so glad I don't live there any more!)
 
  • #40
Moonbear said:
I thought you said no tomato! :devil:
No, I said that the original chili had no tomatoes in it, mine does.

Evo said:
The original chili didn't even have tomatoes, but I like a bit of tomato in my chili, but I still hold very true to the simple original recipes. The simpler, the better for chili.

Adding chocolate makes it mole (pronounced MO lay). Although a Mexican girl I worked with made a chicken mole with peanut butter that was out of this world. And when her grandma stewed a pig's head for homemade tamales, I was first in line to buy my batch. But her migas for breakfast were sooooo yummy. It's a soft flour tortilla filled with scrambled eggs, potatoes (boiled, cubed, then sauteed), chorizo, green chiles, and cheese. :!) :!) :!)

My muse at work announced today that he was going to enter his chili and would win - no contest. He's a former professional chef and his shrimp gumbo is the BEST IN THE WORLD. I thought mine was until I tried his. Mine is now second best.:frown:

So, battle lines have been drawn, it will be a fight to the death. I thought this was a slam dunk, but now I have REAL competition. He won't tell me what is in his chili. DAMN.

The spawn and child of Evo will be eating nothing but chili for the next few weeks, I need to perfect my recipe.
 
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  • #41
My mom tried putting chocolate in chili once and it was so disgusting...never again.
 
  • #42
Evo said:
... I need to perfect my recipe.

Why not add some sun dried tomatoes.
 
  • #43
Evo said:
No, I said that the original chili had no tomatoes in it, mine does.

Oh, I see. Well, we can forgive them; they didn't know any better way back then. :biggrin:
 
  • #44
My plans for today were scrapped...sooooooo I'm makeing chili !
 
  • #45
don't forget the celery
 
  • #46
tribdog said:
don't forget the celery
and carrots.
 

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