Chili cookoff recipe needed


 
K

Kyle H.

TVWBB Fan
I am hosting a chili cookoff this weekend and am looking for a new recipe to try. I have done the research on this and many other sites and, while I've come close, I have yet to find a chili recipe I like more than the one I currently use. What I am looking for is a flavor that will stand out among many other chili recipes. I want the judges to be surprised when they taste my chili.

My current recipe is this. Don't get me wrong, I love the recipe, but I'm just looking to try something new. I've made this recipe for most of the attendees before and am looking to try something else to not appear one-dimensional. Help me out!
 
Hey Kyle, did you look in the Beef Recipes and Side Dishes forums?

Here is a thread with a number of recipes and links.

Try using advanced search, hit the recipes section for chili chilli

I'll even plug my own Chuck Chili recipe, I really like it, there are no beans, and the texture is really different.
 
Thanks Shawn. I remember seeing that thread a while back but was unable to locate it when I needed it.

My problems for using a really in-depth are the fact that I live in Anytown, USA and the only access I have to most dried chilies is the internet. Also, I don't think I have the knife skills to be cubing meat just yet. But I shall peruse this thread and see what I can come up with. Thanks again!
 
I don't have one, this is a great book on chili
Has lots of info. The secret is using good ingredients and chili's. I found the book in my local library, but amazon has it. I love the NY chili recipe in it.
Here it is in Amazon. It is currently out of print.

All American Chili Cookbook
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the only access I have to most dried chilies is the internet. </div></BLOCKQUOTE>

Most Wal-Mart's around here carry dried peppers.

From what I've seen and read, lots of competitive cookers like to layer their herbs & spices in different stages. Mentioned something about dumping them in right at the end so you can taste em.

Lots of folks use chocolate and/or cocoa powder for a distinctive flavor.

Regarding cubing meat. Partially freezing the roast helps it hold its shape (just don't freeze it completely or you'll never be able to slice it).
 
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