SheikYerbuti Posted February 12, 2008 Share Posted February 12, 2008 So I'm entering a chili cookoff this Sunday and I'm having some thoughts. I can't think of a better place to bounce around ideas than here. Feel free to comment on any of the following points: First of all, the broad strokes of the recipe I'm going to use are: Chuck Roast that I'll put into the smoker for half a day with hickory wood Crushed tomato and Carroll Shelby's as the base (I think CS's is a very good, accessible base. . .I've never served it to anyone that disliked it) Mirepoix Home grown long hot peppers (seeded to keep the heat somewhat under control) Chipotle peppers with a little bit of adobo sauce from the can 1. There are 2 categories - Best Overall and Hottest But Still Edible. I think the competition will be much softer in the hottest category, and quite frankly I like my chili hot anyway. So, I could either try to keep the heat under control and go for Best in Show, or just crank it up and go for the hottest. . .can't decide 2. I'm worried that the heat of the long peppers and adobo will overwhelm the smoke flavor of the steak. So, I'm not sure if 5 hours of time and effort in the smoker is just a waste. 3. I'm thinking of making it at least a day before and letting it chill overnight. I always find chili to be better the 2nd day. The flavors really come together overnight. I ain't going there for 2nd place. . .I came to WIN. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted February 12, 2008 Share Posted February 12, 2008 if you are going for the hot portion of the contest--I actually found that putting a little cinnamon gives it a little sweet taste before the fire sets in without taking away any of the flavors of the meat Quote Link to comment Share on other sites More sharing options...
darin3 Posted February 12, 2008 Share Posted February 12, 2008 I was considering posting up regarding chili today. I heated up a can of good ole Wolf Chili for lunch today. Had some wheat crackers with a little bit of cream cheese on the side. Absolutely delicious. As for your chili conundrum: 1. I don't know, I'd be prouder of the Best in Show rather than just hottest. Up to you, of course... I think it'd take a bit more creativity to get it tasting absolutely stellar rather than just blazin'. 2. I'm no beef expert but I could see how the overwhelming taste of the "hot" elements could negate the quality taste of the meat. Careful. 3. I can see how that would be a good thing. Good luck, and keep us posted. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 12, 2008 Share Posted February 12, 2008 if you are going for the hot portion of the contest--I actually found that putting a little cinnamon gives it a little sweet taste before the fire sets in without taking away any of the flavors of the meat yep. cinnamon or cocoa Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted February 12, 2008 Share Posted February 12, 2008 I assume you know the rules already, but at every chili cookoff I have entered, everything had to be prepared on site. If you have n't checked the rules, make sure you can cook ahead of time. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 12, 2008 Author Share Posted February 12, 2008 I assume you know the rules already, but at every chili cookoff I have entered, everything had to be prepared on site. If you have n't checked the rules, make sure you can cook ahead of time. Wow. . .who has a kitchen that big?? We're allowed to bring pre-made. I don't think anyone's cooking on site. Quote Link to comment Share on other sites More sharing options...
detlef Posted February 12, 2008 Share Posted February 12, 2008 (edited) I always remember a quote from this old guy who won the Texas Chili Cookoff a bunch of years in a row. "You make your chili better by taking things out, not by putting more things in" Frankly, you can aptly apply that to a ton of dishes. However, with that regard, you seem to be on the right track. Here's the thing though, I'm not so sure I'm down with smoking the meat first. The chipotle is going to bring some of that as it is. Does it have to be beef? Can you get your hands on some beef cheek? I know of now part of the cow that braises as moist and tender as the cheek and I'd think that could put you over the top. For me, I like the combination of hot, smoky dried red and fresh acrid green peppers, so would angle towards something like poblanos and the aforementioned chipotle (certainly with some of the adobo liquor). Plenty of onions and garlic, stock, and little else. Perhaps some tomato product to round it out. Garnished with lime and cilantro and that baby gonna be good. BTW, head for the barrio to get some beef cheek. Mexicans love that stuff. Edited February 12, 2008 by detlef Quote Link to comment Share on other sites More sharing options...
driveby Posted February 12, 2008 Share Posted February 12, 2008 no beans Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted February 12, 2008 Author Share Posted February 12, 2008 (edited) Great post Det. . .thanks for it I always remember a quote from this old guy who won the Texas Chili Cookoff a bunch of years in a row."You make your chili better by taking things out, not by putting more things in" I agree with this philosophy 100%. I've already ruled out beans, beer, bell peppers, salsa, and multiple meats. Here's the thing though, I'm not so sure I'm down with smoking the meat first. The chipotle is going to bring some of that as it is. Does it have to be beef? Can you get your hands on some beef cheek? I know of now part of the cow that braises as moist and tender as the cheek and I'd think that could put you over the top. I'm not sure about smoking the chuck either. Thing is, last 3 times I've made pork ribs I smoked 2 of them and did the other without smoke. I've decided I'm never eating ribs again unless they're smoked. . .I friggin LOVE smoked flavor. Don't know how that translates from pork ribs to beef chili, I just know I like smokey flavor. Does it have to be beef? No. However, the host of the cookoff is doing a pork chili, the Shiekette is doing turkey and one of the other entries is doing a vegetarian, so I'm pretty sure bringing a beef chili won't make me one in a crowd. And besides, I've had a 3 pound chuck steak in the freezer that I've been trying to find a use for. It's huge. I don't think I can find beef cheek anywhere around here, but I'm not sure. I don't have Andrew Zimmern on my speed dial or I'd find out for sure. For me, I like the combination of hot, smoky dried red and fresh acrid green peppers, so would angle towards something like poblanos and the aforementioned chipotle (certainly with some of the adobo liquor). Plenty of onions and garlic, stock, and little else. Perhaps some tomato product to round it out. Garnished with lime and cilantro and that baby gonna be good. I'm really proud of the hot peppers I grow in my garden, so I'm adding them for sure. Not sure what strain they are, but they look exactly like THIS. I dry them and keep them in olive oil for the winter. As far as the stock, I'm worried about the chuck steak and beef broth giving it too much of an "iron"y kinda flavor. . If I do stock and tomato for the base, maybe I should use chicken stock? Lime garnish is a nice idea. . .gotta remember that. OH YEAH, and I gotta come up with a name for the chili. . it must be submitted by name only, no cook's names allowed. I'm thinking of calling it "RESISTANCE IS FUTILE". Any other ideas? Edited February 12, 2008 by SheikYerbuti Quote Link to comment Share on other sites More sharing options...
Sturphy Posted February 13, 2008 Share Posted February 13, 2008 My favorite chili ingredient these days is raisins. They offset the heat nicely. Difference maker in the hottest but still edible dept? And I always include beans. Chili without beans is sauce. Quote Link to comment Share on other sites More sharing options...
untateve Posted February 13, 2008 Share Posted February 13, 2008 No beans. But I always throw in a couple of squares of baker's chocolate. I also agree about letting it sit overnight. Chili is always better the second day. Quote Link to comment Share on other sites More sharing options...
Sturphy Posted February 13, 2008 Share Posted February 13, 2008 But I always throw in a couple of squares of baker's chocolate. Nice one. Quote Link to comment Share on other sites More sharing options...
driveby Posted February 13, 2008 Share Posted February 13, 2008 My favorite chili ingredient these days is raisins. They offset the heat nicely. Difference maker in the hottest but still edible dept? And I always include beans. Chili without beans is sauce. You're from LA so I'll let that pass. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted February 13, 2008 Share Posted February 13, 2008 But I always throw in a couple of squares of baker's chocolate. I also agree about letting it sit overnight. Chili is always better the second day. Wurd & Wurd. Quote Link to comment Share on other sites More sharing options...
Sturphy Posted February 13, 2008 Share Posted February 13, 2008 You're from LA so I'll let that pass. No way no city dude know nothin bout no chili. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted February 13, 2008 Share Posted February 13, 2008 Sheik, I don't have a lot of experience making chili (Carrol Shelby's is about it). However, I think your idea of smoking the meat is an interesting one. It will either put you over the top or be a disaster. No balls; no gems. Are the judges traditional about the taste of chili or is it more of an Iron Chef America panel where you will be rewarded for inventiveness? One last thought, is it OK to use Shelby's as part of the seasoning in a contest? Quote Link to comment Share on other sites More sharing options...
driveby Posted February 13, 2008 Share Posted February 13, 2008 No way no city dude know nothin bout no chili. I'm about as city as Yukon is sophisticated. Real chili, re: Texas chili, does not have beans. If you entered a chili cookoff anywhere in the southwest, beans would get you disqualified. Now they're just fine for grandmas recipe and women though. Quote Link to comment Share on other sites More sharing options...
untateve Posted February 13, 2008 Share Posted February 13, 2008 I'm about as city as Yukon is sophisticated. Real chili, re: Texas chili, does not have beans. If you entered a chili cookoff anywhere in the southwest, beans would get you disqualified. Now they're just fine for grandmas recipe and women though. Good point. My wife prefers chili with beans. I like her despite this personality flaw. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted February 13, 2008 Share Posted February 13, 2008 One of the things I've noticed people going to as far as meat choice is concerned is tri-tip. I have to say that it has worked out well for me. I think Shelby's is ok but I don't think it will be the difference maker. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted February 13, 2008 Share Posted February 13, 2008 I agree with Det on the tomato product to round it out... I usually squeeze fresh tomato's (juice only) into the stock for any additional liquid that I need, it gives the chili a nice dimension. A can of beer doesn't hurt either. Quote Link to comment Share on other sites More sharing options...
Sturphy Posted February 13, 2008 Share Posted February 13, 2008 I'm about as city as Yukon is sophisticated. Real chili, re: Texas chili, does not have beans. If you entered a chili cookoff anywhere in the southwest, beans would get you disqualified. Now they're just fine for grandmas recipe and women though. I meant me being city. And I'm partial to most things Texas. Married to a Longhorn. I didn't realize that having beans in your chili made you female. I'll bet there are people near me here in Hollywood who'd be very excited to hear that they could become women by eating chili with beans. I just found untateve's chili recipe over here.. Fascinating. Gonna give it a whirl. Quote Link to comment Share on other sites More sharing options...
driveby Posted February 13, 2008 Share Posted February 13, 2008 I meant me being city. And I'm partial to most things Texas. Married to a Longhorn. I didn't realize that having beans in your chili made you female. I'll bet there are people near me here in Hollywood who'd be very excited to hear that they could become women by eating chili with beans. I just found untateve's chili recipe over here.. Fascinating. Gonna give it a whirl. I stand corrected. Not that putting beans in your chili makes you into a woman, just that women prefer beans in their chili. Like detlef said, less is better. Beef, a few spices, and enough broth to hold it together. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 13, 2008 Share Posted February 13, 2008 I meant me being city. And I'm partial to most things Texas. Married to a Longhorn. I didn't realize that having beans in your chili made you female. I'll bet there are people near me here in Hollywood who'd be very excited to hear that they could become women by eating chili with beans. I just found untateve's chili recipe over here.. Fascinating. Gonna give it a whirl. I stand corrected. Not that putting beans in your chili makes you into a woman, just that women prefer beans in their chili. Like detlef said, less is better. Beef, a few spices, and enough broth to hold it together. isnt this a nice little packer homo fest... Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted February 13, 2008 Share Posted February 13, 2008 One of the things I've noticed people going to as far as meat choice is concerned is tri-tip. I have to say that it has worked out well for me. I think Shelby's is ok but I don't think it will be the difference maker. deer/ turkey/bear/moose/goat/ all make great chili Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted February 13, 2008 Share Posted February 13, 2008 Good Lean Beef No Beans Sun Dried Tomatoes Pinch of Cinnamon Quote Link to comment Share on other sites More sharing options...
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