You call that chili?
By NATALIE MIKLES World Scene Writer - 10/14/2009
A lot of cooks think they make good chili. And by most standards, they're probably right.
But most chili — even that made by great home cooks — wouldn't even make it past the first round in an International Chili Society-sanctioned event.
That doesn't mean it isn't good. It's just that the majority of people don't want to cut a 3-pound tri-tip roast into a quarter-inch dice or puree whole spices in small batches with a coffee grinder.
We set out to find the secrets of competition chili, letting Tulsa World readers in on the tips that could turn their chili from good to grand. But it didn't take long before we knew most people just wouldn't go to the trouble — not for a bowl to feed friends and family on a cold night or game day.
That doesn't mean we can't learn from the pros. Just using one or two tips from competition chili makers can give new life to your old bowl.
10 tips for blue-ribbon worthy chili
1. The Williams seasoning packet is good, but consider mixing your own. If you’re up to it, grind whole spices. If not, use the freshest ground spices you can find.
2. Divide your spices into three portions. Add the first portion at the beginning of the cooking time, the second in the middle and the third at the end. Competition cooks say this adds depth to the chili.
3. If your normal chili recipe calls for water, skip it in favor of beef broth.
4. Add your seasonings after cooking the beef and before adding any liquid. Let the seasonings cook with the meat for added flavor. Adding seasonings to the liquid seasons the broth not the meat.
5. Replace one or both of the cans of tomato sauce you might be using with tomato paste.
6. Add a little cumin for a savory taste.
7. Use lean meat to eliminate the grease. That layer of grease that can sit on the top of a pot of chili won’t win points with the judges or your family. Start lean and you won’t have to skim the pot.
8. Lean ground beef is fine, but a lean beef roast is even better. If you have the time, cut it into small pieces and let it cook down in its own fat until tender.
9. Spend a little extra time making sure your meat is finely ground to eliminate big chunks of meat. A uniform, small-dice chili makes a good chili.
10. Don’t rush the process. Chili making is best reserved for the weekend when you can put on a pot in the morning and let it cook until mid-afternoon.
Natalie Mikles 581-8486
natalie.mikles@tulsaworld.com
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Tulsa World Reader Comments
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owl, Tulsa (10/14/2009 3:36:57 PM)
a touch of cinnamon - not enough to be identifiable as such - adds depth and dimension.
TOF, Tulsa (10/14/2009 7:35:57 PM)
sounds like beef with ketchup on it, where are the beans? Chili isn't chili without beans.
psychedelikrelik, Tulsa (10/14/2009 12:06:25 PM)
I entered a chili contest once and won Best Traditional Chili and the highly coveted (LOL) People's Choice Award. RE: #3, adding beef broth makes chili taste like stew. Don't. #4, add your spices to the meat as it's browning. #6, add LOTS of cumin.
Centrist, the burbs (10/16/2009 12:42:21 AM)
Two Cents:Yes I remember many fried bologna sandwiches myself as well as cold bologna sandwhiches growing up in OK. Okie Ridgerunner: Did they use jalepeno's in the New Mexico chili or another type of chili?
JLB, Tulsa (10/14/2009 11:59:36 AM)
Also, note nowhere was beans mentioned. Being a Texas I was raised on chili made with small chunks of meat and spices. Then people started using lean ground beef which is okay too. Deep red and spicy is what chili is all about but after moving to Tulsa and tasting Ike's I have come to like it also. Not as spicy and a different kind of flavor. I still don't eat mine with beans and was shocked the first time I ever saw chili over spaghetti but now I like it. We ate our chili over rice back in Texas. Kind of like barbequed bologna. Shocking! But I like it. You won't find it south of the Red River, at least I never have but it's good, if you like bologna.
okie ridgerunner, Small Country Town State Line (10/15/2009 12:18:55 AM)
I once owned a mexican american cafe in new mexico.It was in operation when i bought it and i kept the help and the cook. I learned about real mexican chili.it was nothing like our gringo chili.I could not eat it I would break out in a sweat.but i sold a huge amout every day.people there even spread it on their eggs for breakfast. I thought i could go back to tulsa and it would be a big hit.but i was wrong.wrong part of the country. just like new mexico i tried some country cooking. again wrong part of the country.
okie ridgerunner, Small Country Town State Line (10/15/2009 12:24:11 AM)
Oh yes in new mexico i sold a huge pot of beans every day. but there you had to cook them in a pressure cooker for about a hour to a hour and half or they would never get done.the food and the cooking was nothing like here.i learned a lot but nothing that would really help me back here at home.
okie ridgerunner, Small Country Town State Line (10/20/2009 2:16:21 AM)
Centrist They did not call them jalepeno`s there but we might here. they just said red or green chilis which was long strings of chili peppers.we would grind them up and cook them in a big pot. the green was the real hot one that would set me on fire. the red had tomatos in it and was not quite so hot but would still set me on fire.we added cubed beef steak to it only when it was ordered along with beans if wanted.
Arbythree, Tulsa (10/14/2009 2:24:43 PM)
I love chili!!
chilijohn, Owasso (10/14/2009 6:29:50 PM)
COME TO OWASSO ON THE 24TH and decide if your taste buds are up to the CHILI CHALLENGE. For more info use your search engine and dial up Owasso Chili Festival. We now have the 2004 International Chili Society chili verde champion coming to compete. Owasso calls itself "The City of Character" and there is no other dish that has as much "character" as chili. Remember, it was Will Rogers himself who said "Any man who likes chili can't be all bad." 'nough said..ChiliJohn
soonerterry56, (10/15/2009 3:21:36 PM)
Does anyone know where I can find "Chili Bowl Chili Seasoning", can,t find it at grocery store.
Tulsa World Staff Writer Natalie Mikles, (10/21/2009 1:52:16 PM)
soonerterry56: I know you can find Chili Bowl seasoning at Warehouse Market stores. That's where I buy it.
Two Cents, (10/15/2009 9:58:24 AM)
JLB..Nothing better than BBQ bologna or a fried bologna sandwich! A good old-time Okie favorite.
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