How Top Chili Champions and a Judge Unveil the Secrets to Creating the Perfect Bowl of Chili
Chili is mostly a state of mind," wrote Bill Bridges in The Fantastic USA Chili Cookbook This statement holds particularly true in the fiery realm of chili cook-offs, where a winner’s mentality – coupled with an excellent recipe and exceptional culinary abilities – can result in recognition, prestige, and maybe even a monetary reward.
As the inaugural documented chili cook-off took place at the 1952 Texas State Fair, with Mrs. F.G. Ventura from Dallas emerging as the victor. recipe is here ), significant occurrences such as the World Championship Chili Cook-Off and the Terlingua International Chili Championship have expanded in both size and scale, drawing participants and spectators from across the globe. Although Texas remains the heartland of chili enthusiasm and tradition, chili cook-offs can be found in every state practically anytime throughout the year.
If you're preparing for an upcoming chili cook-off—regardless of whether it’s big or just casual—it makes sense to take cues from those who have excelled before you. To gather some insights, we spoke with multiple recent victors as well as a seasoned judge. They shared their top tips for standing out among competitors and achieving cooking success at these events.
Discover a recipe and list of ingredients that suit your preferences.
If you're intrigued by a traditional method, begin with iconic cookbooks such as " The All-American Chili Cookbook ,” published by the International Chili Society , featuring numerous victorious recipes, starting from the inaugural championship in 1967. Alternatively, think about influential books such as “ A Bowl of Red by Frank X. Tolbert and Hallie Crawford Stillwell, or With or Without Beans: A Casual Biography of Chili by Joe E. Cooper.
I'm usually all for taking chances with food, but perhaps we should avoid attempting to turn 'dessert chili' into something trendy. Peppermint definitely doesn’t belong as a chili component. Rachael Narins
Winning recipes from cooking competitions can readily be discovered online as well; begin by looking at a simple version that appeals to you, then think about how you might modify it according to your preferences. When attending such an event, keep in mind which flavors perform exceptionally well in that particular area. As noted by Kathryn Williams Cavender, recipe led her to be named the 2019 Terlingua International Chili Champion An experienced contestant in cooking competitions, she adapts recipes according to the area where she’s participating.
“Illinois prefers a sweeter chili, so perhaps I’ll go for grape jelly,” she mentioned. “Meanwhile, Dallas enjoys spicier versions of chili, whereas central Texas leans towards a more mild variety. In Arkansas, however, they prefer their chili topped with ketchup.”
Jennifer Billock is a journalist and writer who has also participated in competitions as an athlete Medinah, Illinois, Shriners Her team had been winning the yearly chili cook-off for three consecutive years, securing even a People’s Choice award. She mentioned, "Actually, we didn't follow any specific recipe." According to her, they named their creation 'Garden Chili' and added an abundance of vegetables into it without sticking strictly to traditional methods. "Don't let chili enthusiasts know this," she chuckled, "but our secret includes using canned beans as well as some of the liquid from those cans." The inclusion of these elements was essential since they contributed significantly towards giving the dish its rich earthiness. Additionally, she confessed that adding cocoa lent complexity and smoothness to the final outcome of her chili concoction.
Moreover, there are certain components that top contenders simply refuse to use. Tom Dozier He has claimed victory in over ten significant chili cooking competitions and has emerged as a champion twice in prestigious events such as the Terlingua International, the U.S. National Open, and the State Fair of Texas. "I refrain from using oregano because it gives off a taste reminiscent of spaghetti sauce," he explained. "Additionally, I steer clear of cinnamon, as it can overpower the flavors of other spices, and I strictly adhere to not adding beans, considering that my specialty is Texas-style chili."
Pay attention to technique
Billock advocates for regular tasting sessions throughout the preparation phase of the cooking competition: "My main rule is to keep sampling," she stated. "Sample it initially once you mix all the components, and afterward, allow it to cook for some time before trying it again."
Extra technique advice originates from Terlingua International Chili Champion Lisa Stone . “For my winning recipe I use scissors to chop the meat," she explained. "This stops it from becoming too soft and allows me to have more precise control over the piece sizes." Additionally, she enforces a strict 'sealed lid' rule. "I avoid lifting the lid off my pot throughout the cooking process and keep it closed almost entirely. This helps prevent the broth from reducing and keeps everything moist.
Gene Moffett’s 48 Volt Maxdale Special chili earned him The First Terlingua Chili Cook-Off In 2021, the title read: "Stay Consistent," he advised. "It’s best for me not to deviate too much from the standard procedure. Over time, I discovered that saving my first cold beer of the day until near the end of cooking helps keep me concentrated."
Timing is everything
Numerous winners assert that achieving victory isn’t solely about having the correct components in the proper amounts; it’s equally important how and when these elements are incorporated into the mix. In chili contests, a common term heard is "dumps," referring to pre-blended seasoning blends that must be introduced at specific times during preparation.
Certain cooking competition squads transform those gatherings into team-building opportunities. Becky Allen In 2021, the Terlingua International Chili Champion stated: "The females on my team We have a custom known as the Dump Dance. Everyone comes together in a circle, each holding a tiny plastic cup filled with their chosen spices, and performs an up-and-down, side-to-side motion with the cups. Afterward, we share hugs and extend best wishes for success. It might seem odd, but it’s our ritual, and I believe it brings us fortune. Of course, downing a shot of Fireball also helps set things right before submitting our entries."
Allen’s recipe requests two distinct pour-offs; one right when the blend reaches boiling point, followed by another after letting it sit for sixty minutes. This "rest period" holds significant importance according to numerous skilled chefs. Dozier, a prominent advocate of this method, asserts, "The flavor of chili improves as it cools down away from direct heat rather than through extended simmering," adding, "Allowing the chili to rest helps integrate all the flavors."
Sam Merritt, who runs a food blog for Sugar Spun Run has reported that the readers have utilized her recipe To triumph in over 100 chili cook-offs (with many still ahead). "What brings me joy is receiving pictures from them showcasing their earned trophies or ribbons," she mentioned. Timing plays a crucial role for her. "I make sure to incorporate the seasonings at the beginning stages, prior to the meat achieving full browning," she explained. "Doing so enables the beef to soak up copious amounts of flavor and aids in intensifying the aroma of the spices."
Cindy Reed Wilkins has won numerous chili cook-offs, tied with Bobby Flay on " Throwdown With Bobby Flay: The Chili Showdown and claiming consecutive Terlingua International Chili Championships titles. Cin Chili Produced in three distinct batches and later mixed together, this process has become legendary. According to her, one of its secrets lies in "timing when the spices are incorporated." She possesses a minuscule Tupperware container, which was initially a keychain, for adding what she calls her “kick,” the final component put into the cup prior to submission. “This gives me good fortune," she explained.
Is bacon the ultimate hidden gem?
Ed Goldfinger has claimed victory in multiple local contests (and he mentions that numerous participants have noted bringing home the blue ribbon from the chili competitions they joined). His recipe, Eddie’s Award-Winning Chili , requests include chopped Chuck Meat, Italian Pork Sausage, and Ground Beef, as well as Poblano, Anaheim, and Jalapeño Peppers. To elevate the dish to exceptional status, Goldfinger introduces bacon into the mix. "From sampling various chilies at different competitions, I learned that the overall sensation of eating chili hinges on balancing flavors, spiciness, and textures," he explained. "The bacon significantly enhances both taste and consistency here. Plus, let's face it—bacon makes everything better."
Merritt concurred that regardless of the challenge in the cooking competition, bacon would always be the solution. "It might seem a bit out-of-the-ordinary, but after tasting it, you won’t want to do without," she stated. "Initially, I fry up some bacon directly in the pot before proceeding with the preparation of the chili using part of the leftover bacon drippings. This foundation built upon bacon fat truly transforms everything and introduces an entirely fresh dimension of flavor into the dish."
Playing to the judges
Rachael Narins serves as a chef-instructor, is a New York Times bestselling cookbook writer and established the founder of Chicks with Knives She runs a culinary consulting firm and has served as a judge at numerous food contests, such as the Beverly Hills Chili Cook-Off. "These events are incredibly enjoyable gatherings that foster community spirit and provide an excellent opportunity for everyone to have a great time," she commented.
As she pointed out, just like competitors have their hidden techniques, judges do too. "A humorous yet accurate tip for being a chili judge is to allow another judge to sample it initially and assess the spiciness level, helping you get ready mentally. Personally, I try to avoid anything labeled 'five-alarm' until absolutely necessary. Additionally, I ensure I always have some crackers, water, or milk nearby to prevent overwhelming my sense of taste."
She definitely revels in this role. "The participants invest significant time and energy into their dishes, so it's important to respect that," she explained. "Occasionally, you get recipes that turn out incredibly tasty, and sometimes they result in an impressively unconventional combination of ingredients, often causing quite a bit of laughter."
Her recommendation is to maintain simplicity and manage the temperature well. "The most common error people make is attempting to include every possible ingredient," she stated. "Additionally, making the chili excessively hot isn’t a smart move either. The aim should be to savor the flavors of the meal rather than burning your palate."
She assesses entries using multiple standards: "I always factor in the amount of work put into each dish, the caliber of the ingredients used, and naturally, how good it tastes," she explained. "While the visual appeal is appreciated by us judges, it doesn't affect the scoring. Additionally, bonus items such as side dishes, cornbread, or pasta are welcomed; however, these elements aren't considered during evaluation." Regarding displays of excitement, her heart warms to added zeal. "Competitors who fully commit and adorn themselves with outfits never fail to brighten my day," she shared. "The spirit should be jovial, so embrace every opportunity to have fun."
She also commented on some of the more unusual recipes she has attempted: "I always appreciate taking chances with food, but perhaps we should avoid making 'dessert chili' trendy. Let's leave peppermint for other uses." not a chili ingredient.”
Bring the right attitude
Dozier maintains his composure: "No matter if I'm preparing chili for a competition or just whipping up some at home, my aim is always to create delicious chili. While successes and failures may fluctuate, ultimately, there’s nothing quite like enjoying a great bowl of 'Texas Red.'"
In case you become overly engrossed in the competitive element, keep Wilkins' wise counsel in mind: "It's all about friendly rivalry within a group of individuals who are enthusiastic about enjoying themselves, fundraising for a good cause, and having the chance to triumph in the major event."
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