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Old 08-30-2007, 10:57 AM   #11
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Quote:
Originally Posted by chave982 View Post
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.
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Old 08-30-2007, 10:59 AM   #12
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Like Jeekinz - adding a lot of these spices to the meat as it cooks helps flavor the meat.
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Old 08-30-2007, 11:10 AM   #13
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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. :)
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Old 08-30-2007, 11:30 AM   #14
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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!
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Old 08-30-2007, 11:37 AM   #15
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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.
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Old 08-30-2007, 12:47 PM   #16
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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.
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Old 08-30-2007, 02:24 PM   #17
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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!
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Old 08-30-2007, 03:17 PM   #18
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Find a Latino or Pilipino meat market. They can't live without goat. A Middle Eastern meat market should carry it also.
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Old 08-30-2007, 03:27 PM   #19
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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
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Old 08-30-2007, 07:37 PM   #20
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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.
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