Finding That Award Winning Chili Recipe

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

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Winning Chili Recipes - Easy & Quick To Prepare!

These winning chili recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some winning chili recipes:

>> $20,000 Prize Winning Chili

1 cn budweiser beer (12 oz.)

1 c finely chopped onion

1 c water

1 lb lean ground pork

1 ts flour

1 ts cornmeal

1 tb warm water

1 ts unsweetened cocoa

1/2 ts ground coriander

1/2 ts louisiana hot sauce, to taste

2 1/2 lb lean ground chuck

2 ts sugar

2 ts oregano leaves

2 tb ground cumin

2 tb wyler's beef flavor instant bouillon (or 6 cubes)

2 ts paprika

3 tb chili powder

4 garlic cloves; finely chopped.

8 oz hunt's tomato sauce

In large saucepan or dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well.

Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

>> Fred Drexel's 1981 Winning Chili Recipe

1 1/4 cups water

1 beef bouillon cube

1 large chopped onion

1 pound ground lean pork

1 pinch oregano

1/8 teaspoon brown sugar

1/8 teaspoon dry mustard

12 ounces beer

2 1/2 tablespoons ground cumin

2 1/2 pounds beef brisket cut into 1inch cubes

2 tablespoons diced green chilies

2 tablespoons wesson oil salt to taste pepper to taste

3 minced garlic cloves

4 tablespoons chili powder

8 ounces tomato sauce

In a large kettle or dutch oven, brown the beef, pork and onions in hot wesson oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

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