Post by justmeandmydog on Oct 31, 2014 8:04:10 GMT -5
I use my mom's recipe which includes bacon, it's delicious! I don't typically use cumin or coriander though, I use chili powder,paprika & worcheshire sauce(auto correct changed it to witches tire sauce haha) & hot sauce.
Post by CajunShrimp on Oct 31, 2014 8:38:05 GMT -5
Mmm that looks good. I would not double the bacon, and leave the onions alone. If they are cut up small enough, he won't even notice. And keep the spices - they look good the way they are. Cumin is great in chlli. I would only swap black beans for kidney or pinto, because I like them better.
Post by jennistarr1 on Oct 31, 2014 9:06:22 GMT -5
I think I know why he wants to double the bacon...because in a chili cookoff you want something a little different to stand out amongst the others...for that reason I support it.
I have won several amateur chili contests. Several years ago I read an article about the secret to winning these cooking contests - it's all in the name. Recipes that have fashionable names with words like: artisan, heirloom tomato, chipotle, infused, etc. often win. It's a mind game, the judges believe it's better because it sounds fancy.
Try it - it's worked for me every time. (That being said, I often add pumpkin puree to my chili, it adds a creamier texture and flavor, but no one can place exactly what it is. It doesn't taste pumpkin-y.)
I have won several amateur chili contests. Several years ago I read an article about the secret to winning these cooking contests - it's all in the name. Recipes that have fashionable names with words like: artisan, heirloom tomato, chipotle, infused, etc. often win. It's a mind game, the judges believe it's better because it sounds fancy.
Try it - it's worked for me every time. (That being said, I often add pumpkin puree to my chili, it adds a creamier texture and flavor, but no one can place exactly what it is. It doesn't taste pumpkin-y.)
There will be no names Once all the chilis are brought in, the guests go downstairs and the host will divide the chilis into Dixie cups and place each batch by a number. I won't even know what number is my own.
I love the idea of smoked paprika, it's my favorite spice!
I'd replace the ground beef with finely cubed chuck, throw in a couple f either jalapeƱos, serranos (or both) and a bottle of beer.
The chuck gives it more texture, the fresh peppers add spiciness not associated with dry spices and the beer adds depth to the broth. I also throw a can of beef broth in it, along with the beer to simmer awhile to let the beef break down before I start tossing in veggies.
I'm making chili today in my crock pot. It's the perfect weather for it, all stormy and gloomy.
I agree with crisping the bacon and using as a topping. Maybe pour the bacon drippings into the chili to add some smoked flavor. I've never used coriander in chili before so I don't know about that but everything else about the recipe sounds spot on.