Please critique this recipe!

[kitchenelf]

Originally Posted by chave982

Hmm...will maybe give it a try, then. But it's only calling for 6 oz. of sausage for 3 lbs. of beef...so I figured it wouldn't be really adding that much anyways.

I would add at least 1/2 of it. It will still add a layer of flavor that I think you need.

[kitchenelf]

Like Jeekinz - adding a lot of these spices to the meat as it cooks helps flavor the meat.

[GrillingFool]

I would exchange one of the stocks for a bottle of beer. Probably
a nice Saranac Black and Tan or other dark beer. I am a fan of
beer in chili. :)

[vagriller]

Originally Posted by Jeekinz

I like to add my spices to the meat before I add the liquids.

YES! This is a must. Adding spices after you add the liquids in a chili is like seasoning food after it's done cooking imo. But then again, the highest I've ever placed in a chili competition is 3rd overall. I expect to do better next time though, as my chili cooking is ever improving as I learn.

Also, this is personal preference but I like beans in my chili. Flame away!

[chave982]

Originally Posted by vagriller

YES! This is a must. Adding spices after you add the liquids in a chili is like seasoning food after it's done cooking imo. But then again, the highest I've ever placed in a chili competition is 3rd overall. I expect to do better next time though, as my chili cooking is ever improving as I learn.

Also, this is personal preference but I like beans in my chili. Flame away!

Surprisingly, this chili cook-off, along with most others (including the International Chili Cook-Off, does not allow beans in the chili.

[Caine]

I'd use New Mexico for the hot chili powder, and ancho for the mild. I'd also add an amount of sweet paprika equal to the cumin, and I would use at least three, perhaps four, different kinds of meat: Beef, pork, veal, lamb, and maybe goat. Buy whole roasts and cut them up into small cubes. I'd use 1 lb beef, and 1/2 pounds of the pork, veal, lamb, and goat, or 1-1/2 lb beef, and 1/2 lb of the pork, veal, and lamb, if you're gonna leave out the goat. Too bad you're in Pennsylvania. Armadillo meat makes for a first prize winner every time! Snake is also popular in the southwest, but it's an acquired taste.

[kitchenelf]

chave - as you can see we've got plenty of ideas!

If you take the suggestions that come up most often I think you have your answers as to how to improve the flavor.

Caine - goat is so tender, I wish I could get it here! I LOVE curried goat!

[Caine]

Find a Latino or Pilipino meat market. They can't live without goat. A Middle Eastern meat market should carry it also.

[GotGarlic]

I don't particularly like chili (sorry), but it seems to me that using the different types of chili powder can only make for a more nuanced flavor.

Sometimes a small amount of something (like the sausage) goes a very long way. People can just barely taste it and may not be able to identify it, and that makes them go Hmmmm. Which makes your dish memorable

[vagriller]

Originally Posted by chave982

Surprisingly, this chili cook-off, along with most others (including the International Chili Cook-Off, does not allow beans in the chili.

Yeah, I guess I've never been in a serious contest like that. Mine are more for fun. But I am serious about my chili nonetheless. I'll have to try a batch without beans sometime.