I did not win the Chili Cookoff

VitaminJVitaminJ
in General

I like my recipe but after tasting all of the others I can see that to win a cook-off you have to have something extra to stand out. My secret ingredients in my ground beef chili are cumin, tri color peppers and fire-roasted tomatoes…anybody else have an amazing chili recipe or secret ingredient? I think the winner of yesterday‘s competition actually had some beef brisket mixed in and a little sugar.

Comments

  • disneysamuraidisneysamurai

    Reminds me of the Simpsons episode where Homer ate candle wax to try chief wigham’s atomic spicy chili and he started hallucinating after

  • lovingspoonfulllovingspoonfull

    There’s all sorts of ways to make chili.

    One way I kick up the flavor is I take dried red peppers, like guajillo and ancho, and make a red sauce with them. The sauce usually has oregano, garlic, and a little salt. Sometimes beer as a base.

    I use this to thicken the chili and boost flavor.

    It does so much better than dried chili powder.

  • IronicMaidenIronicMaiden

    It's been a while since I've made chili. But when I did make it, I would include a diced apple (peeled, of course).

  • VitaminJVitaminJ

    Mmm yes beer and ground chiles sounds amazing and also the apple idea might give it that sweetness or at least cut the acidity of all the tomatoes

  • lovingspoonfulllovingspoonfull

    @VitaminJ i guess more generally, for me it’s not just key ingredients; the approach I take to boosting food flavor and quality is tiered. Sorry if this comes off as obvious or pedantic but not sure where you’re starting from. 😊

    1. Start with high quality food. Sets the potential before you even start.
    2. Ingredient prep matters. Sometimes a lot. For example, meat should always be browned for the Maillard reaction. Not gray. Browned. Beef for chili should be visibly browned without being burned. This adds massive flavor. Onions can be caramelized for added depth and sweetness. Peppers can be roasted, etc.
    3. Herb/spice choices matter. Are you looking for intensity? Dried is better. For smell/aromatics? Fresh is superior. Or do both. 😇
    4. Taste as you go. Ingredients always vary so tasting and establishing the flavor profile to your palate makes good things much better.
    5. Don’t rely on salt for flavor. Salt should only enhance the final product once the ingredients, prep, and spices set the tone.

    Hope this helps! 😎

  • Carrie_AnneCarrie_Anne

    @VitaminJ
    I’m truly sorry that your chili didn’t win but it sounds like you have a fair response and probably some good ideas for the next one.

    We used to have them at work and one of the managers brought a crockpot of chili that all the tasters thought was best. He won. He later confessed and showed proof that he used Wolf Brand and maybe Hormel? Some combination and added seasoning. Anyway a lot of people were unhappy with the outcome.

  • sr182sr182

    I have no secret chilli thing. But I’ll love to meet up and cuddle! Hahah!

  • [Deleted User]Michael4050 (deleted user)

    It's because you added beans to your chili. No self respecting chili connoisseur puts beans in the chili 😉.
    On a more serious note, I heard people add chocolate to chili.

  • Carrie_AnneCarrie_Anne

    @Michael4050
    Maybe mole? Or actual dark chocolate?

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