How To Make The Best Chili, According To Chili Cook-Off Winners (And A Judge)

HuffPo ^ | 10/14/2022 | Julie Kendrick

[simpson96]

If you’re traveling to a cook-off, be aware of the flavor profiles that work best in that region.(snip)

“Florida likes a sweet chili, so I might use grape jelly,” she said. “Dallas likes spicy chili, but central Texas likes a milder chili. And in Arkansas, they like chili with ketchup.”

Jennifer Billock is a journalist and author who has competed in the Medinah, Illinois, Shriners’ annual chili cook-off. “My team won three years in a row, including a People’s Choice award,” she said. “I don’t have a recipe,” she said. “We called it Garden Chili and threw in a ton of veggies. Don’t tell chili purists, but it included canned beans, along with the liquid from the can,” she said. “The beans give the chili a really earthy flavor. There’s also chocolate in my chili, because I find it makes the finished product taste both more robust and smoother.”

And then there are some ingredients that champions just won’t consider. Tom Dozier has won more than 10 major chili cook-offs, (snip) “I don’t use oregano, because it imparts a spaghetti sauce flavor,” he said. “I also avoid cinnamon, which tends to overshadow all of the other spices, and I follow a strict ‘no beans’ policy, since I make Texas chili.”(snip)

Sam Merritt, a food blogger for Sugar Spun Run, reported that readers have used her recipe to win more than 100 chili cook-offs (and counting). “I’m especially thrilled when they send me photos of the trophies or ribbons they’ve won,” she said. For her, timing is critical. “I always add spices early, before the meat is fully browned,” she said. “This allows the beef to absorb a ton of flavor and helps the spices really bloom.”

[FamiliarFace]

I absolutely certain that’s true.

[FamiliarFace]

I’m

[Albion Wilde]

I like spicy chili, but I add about a tablespoon of sour cream or greek yogurt to my bowl before eating. Mellows it out.

[Albion Wilde]

That really made me laugh!

[Albion Wilde]

It wasn’t me. :)

He who smelt it, dealt it.

[Albion Wilde]

I like it with beans best. The farting afterwards is part of the experience

Supposedly the cilantro is to help neutralize the gas; but I concur -- where's the fun in that?

[Fuzz]

Best chili recipe I’ve ever made was Paul Prudhomme’s Texas Red from his book Seasoned America.

[Sequoyah101]

We’ll spot you a mulligan since it is Texas and that is just the way you were raised.

You’ve got to be taught right and some people just don’t get that opportunity.

Bless your heart.

Poor soul.

[mfish13]

I will try it out in December. Thanks for the info.

[mfish13]

I will try it out in December. Thanks for the info.

[bleach]

I like them all. Skyline, Camp Washington, Empress, Gold Star and the few of the many neighborhood parlors I have tried. Dixie’s parlors are south of the river, worth the drive.

[logi_cal869]

Try this sometime (serves 3-4 in under an hour):

1 pound Ground Beef, extra lean
4 strips Bacon, thick cut, uncooked/chopped
1¼ cup Beef Broth
14½oz can Diced Fire Roasted Tomatoes, undrained
7oz can Fire Roasted Green Chilis
1 Yellow Onion (lg), diced
1 Red Pepper, diced
3 cloves Garlic, minced or finely chopped
½ Tablespoon Granulated Garlic
1 Tablespoon Brown Sugar
1 Tablespoon Chili Powder
1 Tablespoon Ancho Chili powder
1 Tablespoon Cocoa Powder
1½ teaspoons Smoked Paprika
1 teaspoon Cumin
1 teaspoon Onion Powder
¾ teaspoon Black Pepper
½ teaspoon Salt
⅛ teaspoon Cayenne Pepper (use 90k if you like heat)
¼ cup Tomato Paste
1 Tablespoon Worcestershire sauce

Cook chopped bacon in large pot (2-4 qt) until crisp (med heat), remove bacon, lightly cook onions, pepper & garlic in 2 Tablespoons of the bacon grease, add beef, cook till browned, add the rest (and bacon), bring to boil, reduce heat and simmer 30 minutes.

Add the following if you’re inclined before bringing to a boil:
15oz can red kidney beans (lightly rinsed and drained)
15oz can black beans (lightly rinsed and drained)

I like the heat & flavor of diced fresh jalapenos with seeds added to the browning ground beef, but it’s not for everyone.

This is a great, quick, small batch recipe I enjoy when I’m not brewing up my 11-quart batch of smoked ground beef chili which takes about 6 hours (after smoking the ground beef well done). Labor of love...

[Poser]

I make chili without beans and almost no tomatoes. I like a mix of New Mexico red and California dark powdered chili peppers. I buy 1 pound bags of cumin from Pendery’s plus some cumin seed that I smoke. Coffee, Guinness and dark chocolate are all good in moderation. Try some Mexican oregano. It is interesting and doesn't taste like pizza. Smoked paprika adds a nice touch.

I also make a stew with the basic chili mixture and add corn, black beans, mushrooms and diced tomatoes. It is also good, especially topped with sharp cheddar and chopped onions. Butt... (points at butt) I don't call it chili. I call it chili stew.

Jalepeno corn bread is the best side and Guinness Stout is my favorite accompanying beverage.

[mfish13]

Camp Washington has been there forever. Skyline’s first was in Price Hill and that was a treat. Empress was around when I was growing up, and ate there the most. It is now around in several taverns. And one was White Oak Chili. It was good but is no longer there. Can’t wait to get back to Cincinnati for Christmas Time.

[Eepsy]

Leftover chargrilled steak is my go-to ingredient, too. Ground beef slow cooked with all the spices, then a good rare steak diced up and added at the last minute.

Not going to mention any of the other things I put in, lest the purists have a myocardial infarction.

[Jamestown1630]

Yes, we use Mexican Oregano, and it is different from that in Italian foods.

[married21]

Yeah, better keep those non-kosher ingredients out of the discussion. I may already have triggered heart issues with my list.

[minnesota_bound]

#5 My secret to homemade chili is to cheat and put a canned chili in it.

I do that with chicken soup. Take a $3 can and make enough that the cost is reduced and the soup ends better tasting.

I add 1 can of either Campbells Chunky chicken or Progresso soup in a big stew pot then pad it by adding 2 boxes of 32oz chicken broth and of course extra chicken I cook up by coating it with “Good Seasons Italian Dressing & Recipe Mix” (may add egg coating) and keep the lid on the frying pan (no oil, stainless steel pan) to keep the chicken from drying out then add carrots and celery to the big pot, noodles at the end. I thicken the soup with potato flakes. I have enough for 5 days of a big bowl of soup. My sister says she freezes extra but I have not done so.
........................

For a Big Stew Pot - Chili Lite

1) Celery - three or four stalks

2) Medium onion or onion powder

3) Progressive Creamy Tomato with Basil
1 to 2 cans - can add sugar to soften taste

4) Hunts Diced Tomatoes – 1 can

5) Chicken gumbo soup - two or three cans
That’s what give’s it the flavor

6) Jasmine Rice – cooked seperate
One and a half cups rice
Two and a half cups of water

7) Red Kidney beans - One can. Drained

8) Salt & Pepper

9) 1 1/2 lbs. of fresh hamburger
Or 2 large patties

If out of rice this dish make a good bowl.
Like a lite chili. Add chili powder if you like.

[Sooner Gal]

Sounds great- Thanks!

[MikelTackNailer]

This is important. First, you don't want to run out of beer.