Cook-off help [Archive] - The Hot Pepper

Hillbilly Chili

09-13-2006, 11:04 AM

Hi Folks, New to sanctioned cook-off's and looking for a little help in the "Red" department. Our local cook-off (3rd year) has become CASI sanctioned this year. I Have not entered Red before
and after some web searching it appears that beans in "Red" chili is taboo? Do I just keep it simple with beef and tomatoe base with a few spices? Any input would appreciated. My "Green" (people choice 2 years running) rocks, but it doesnt seem to be as appreciated in the big TX cook-offs as the "Red". Is that right? I know I'm showing my rookie colors here so I would appreciate a little advice from you chili pro's. Thank:?:

bubbaschili

09-13-2006, 02:11 PM

howdy hillbilly chili from bubba's chili..i will try and help as much as possible. CASI or Texas style chili is meat and gravy only...got a quick question for ya...what is the meat cut for the cook off is it cooks choice or chili grind only.....answer that for me and ill post some more info for ya.....bubba out

thehotpepper.com

09-13-2006, 02:19 PM

Welcome Hillbilly Chili... the right man is on the job.

Hillbilly Chili

09-13-2006, 02:27 PM

Thanks Bubba, I had not read anything regarding a chili grind or cooks choice. The High Country Chili Cookoff in Monument CO is on the CASI & Colorado Chili Pods website, but I didnt see the meat type specified in the rules. Do you think it would be cook's choice since not specified? Thanks for your help Bro!

Hillbilly Chili

09-13-2006, 02:30 PM

I kinda gathered that hotpepper.
hey how to I increase my "Mild bottle" rating to a much cooler (err hotter) one like yours?

thehotpepper.com

09-13-2006, 02:47 PM

Keep posting ;)

imaguitargod

09-13-2006, 03:53 PM

Welcome the board Hillbilly, love the name btw.

Hillbilly Chili

09-13-2006, 04:10 PM

Thanks imguitargod.Same to ya on the handle.
I didnt last a day on here without signing up on DEFCON's mailing list. That Zero creation looks awesome! I cant wait to try some of the sauces. checked out you site too btw, nice mullet. be chattin at ya.

imaguitargod

09-13-2006, 04:15 PM

checked out you site too btw, nice mullet. be chattin at ya.

lol, thanks. Just an fyi though, it's been cut, but I still like to keep the "mullet" nickname for old times sake.

marcosauces

09-13-2006, 04:17 PM

Welcome...

Hillbilly Chili

09-13-2006, 04:42 PM

Hillbilly Chili

09-13-2006, 04:45 PM

imaguitargod......cut mine off too, been there done that. For the record.....I play a really BAD banjo, really BAD

thehotpepper.com

09-13-2006, 04:48 PM

lol, thanks. Just an fyi though, it's been cut, but I still like to keep the "mullet" nickname for old times sake.
I thought you were gonna say you kept the mullet hairs, lol.

imaguitargod

09-13-2006, 04:50 PM

imaguitargod......cut mine off too, been there done that. For the record.....I play a really BAD banjo, really BAD
Fellow former Mulletiers, UNITE! So, should we call you imabadbanjoer? ;)

Hillbilly Chili

09-13-2006, 05:35 PM

Mulletiers.....Too frickin funny dude. :lol:
imabadbanjoer's kinda got a ring to it but...I better stick with hillbilly.
You really didnt mean that you kept the hair did ya?:shocked:

imaguitargod

09-13-2006, 05:38 PM

You really didnt mean that you kept the hair did ya?:shocked:
No no no...well....I might have it back in Cleveland in my desk...but I can't remember... :shocked:

thehotpepper.com

09-13-2006, 08:41 PM

It's in his new sauce called imahairgod.

marcosauces

09-13-2006, 08:48 PM

:lol: Thanks Marco. I just ordered a few of your salsa's and am anxious to try them. I Love a good Salsa. I also make a Mango salsa, with crab too. I'm not usually one that appreciates fruit in salsa but my wife introduced me to the crab mango and it has become a huge hit as a side dish giveaway at the chili cookoffs. My vegi salsa took the blue ribbon at the El Paso county fair, it rocks! If I might brag.:lol:

Hillbilly Chili...Crab/Mango salsa sounds kind of good..I need to try to make it, and thanks..you wont be disappointed in the salsas. Fruit in salsa is very good IF you do not make it too sweet.

imaguitargod

09-13-2006, 08:50 PM

It's in his new sauce called imahairgod.
http://bestsmileys.com/lol/1.gif

marcosauces

09-13-2006, 08:54 PM

It's in his new sauce called imahairgod.

thats a good one hotpepper..hahaha

Hillbilly Chili

09-13-2006, 09:20 PM

you guys are too cool.
Marco, I will email you the recipe if you like.
guitargod/hairgod/lackofmulletgod, you rock man.
hotpepper, way too funny.
Bubba, still seeking help bro.
thanks for all!!!

bubbaschili

09-13-2006, 09:24 PM

i got a copy of the terlingua trails here at my house what is the date of the cook off and ill look up the meat cut

bubbaschili

09-13-2006, 09:31 PM

ahhhhh gotta love google found it
Sep 16, 2006-007 - Monument CO CASI. 3rd Annual High Country Chili Competitions include CASI Red and Green. Held at 243 Washington Street, in front of High Country Home and Garden Center. Turn-in 1:30 PM. Entry fee is $15 for either red or green or $20 to cook both. Send entry fees to Colorado Chili Pod, c/o John Montgomery, 1670 Broadway, Suite 3000, Denver, CO 80202. Benefits Tri-Lakes Cares Food Bank. Contact Lyman Wilkinson chililyman@aol.com 970-669-1573.

wow this is intresting there is a red and a green division.
well like you said nothing was mentioned in the ad about meat so its cooks choice in my mind. might want to give a buzz to the number given for sits and giggles....hmmmm let me go back and read your original post and answer your questions as best as i can.

bubbaschili

09-13-2006, 09:52 PM

well let me be honest with ya..never cooked or tasted green chili...would love to but never have..... ok answer to question number one.....no beans in casi chili or texas style. if you have a freestyle catagory thats where beans go. if you got a good green recipe heck 20 bucks do both. now for my favorite the bowl of red...cooks choice meat is either cut meat or chili grind...chili grind to me is a coarser cut of meat not realy loose but chunky. cut meat you take the meat your gonna cook with and dice them into little cubes. and basicaly its meat and gravy no fillers. there are a cpl of rules you need to follow like cook on site the day of the event and no pre packaged mixes. also you are not allowed to let anyone "sample" your chili until after turn in.
but the main thing is to drink beer and have a load of fun and the best of luck to ya....ill monitor this thread for a cpl of days any questions come up give me a hollar.
bubba out

Hillbilly Chili

09-14-2006, 12:18 AM

Brother Bubba,
Heap big thanks for the advice. Like I said....I,ve never cooked "red" but I'm gonna give er hell this weekend. I'll keep it simple and of course drink massive quantities of brew. The proceeds go to a well worthy cause and its a great excuse to get out of work around the house.
I think I will ask the butcher for a course grind of beef, should it be lean or does the fat add a litle? Also I'm kind into bell peppers....would this be crazy if added early and marinated well into the chili?
Wow dude I cant believe a chili pro like yourself has not gone a little green yet. I guess it shows the different taste across this great nation. Green is the s it out here in CO. I make a mean batch, has been known to "make your tongue slap your brains out" Would be happy to send the recipe if you like.
In the mean time...I'll hit the grocery store tomorrow so any advice or last minute input would be appreciated.
Thanks again!!

thehotpepper.com

09-14-2006, 01:06 AM

so any advice or last minute input would be appreciated.
Thanks again!!
Keep it simple, cook it nice and slow, keep all chopped ingredients the same size, and don't let one flavor take over your whole dish. Oh, and have fun!

marcosauces

09-14-2006, 04:23 AM

Can you mix deer meat with regular meat in this competitions..?

bubbaschili

09-14-2006, 07:47 AM

Can you mix deer meat with regular meat in this competitions..?

that question has come up several times to me and i have never found out the answer...i will put my sherlock holmes hat on and let you know.

hillbilly my freestyle or throwdown i love green peppers so to answer your question if you want to put them in and then take them out at the end...the main rule of CASI red is meat and gravy no fillers no beans no big chunks of veggies just meat and gravy.

now about fat...id go kinda lean and this is just me but imagine if your cup sits for a cpl of min on the judging table and then they open it up and the top 3 inches of the cup is grease??? might turn off a judge.

bubbaschili

09-14-2006, 07:48 AM

oh i jus thought of another kinda neat little rule..lets say a area ref or a casi offical comes by and says i want you to taste some of your own chili from you cup and you refuse to do it your disqualified....another little weird rule.

Hillbilly Chili

09-14-2006, 08:44 AM

Not sure Marco, The wife and I eat quite a bit of buffalo. Taste like beef to me and i guess (according to the misses) its has health benefits. Its a pretty lean meat.....dont know how it would go in a batch of red. I know in my green, I dont want my pork too lean.
Hey I was back in your neck of the woods last weekend. 4 days 3 buschels of Maryland best blue crab and .....well i lost count of the 30 packs of adult beverage's. Conowingo.
Hotpepper--- I will take you advice and KISS, thanks

Cap'n Bones

09-14-2006, 08:48 AM

http://bestsmileys.com/lol/1.gif

Hey isn't that Chuk in Austin after ingesting extract? :onfire:

Welcome Mr. Hillbilly!!

Hillbilly Chili

09-14-2006, 09:21 AM

Thanks Bubba, I will head your advice regarding the floating grease. although my Maw (God rest her soul) used to say. " honey you aint eatin beans unless ya got grease on your elbows" wow I can still picture her there sopping the grease out of a bowl of green beans with those "handsquashed buttermilk biscuits" I grew up believing grease was "the nectar of the Gods";)
Sorry guess I got off track there....back to the red.
One thing that kinda confuses me is the fact the most of the judges are local yokels from the Monument area. These folks have no idea about the Texas style Red. A bunch of folks that have cooked in the past are not cooking this year due to the cooking guidelines of a sanctioned cookoff. Monument is a mid to upperclass area and those folks come up with some pretty elaborate dishes, which I'm sure you would not consider chili. My green has not placed according to the judges the past two years. The judges seem to reward the most unique,decorative
eliquintley garnished bowl of whatever they call it. I do however take pride in my two "People choice awards" To me...thats where to rubber hits the road. Its the chili people actually want to eat.
Wow sorry to go on ramblin here. I guess my point is that there will be alot of the same judges as in the past and I'm trying to cook up a good traditional red that will also appeal to the local judges.
I checked out your site btw....very cool. I'm sure you are appreciated in your community.

Hillbilly Chili

09-14-2006, 09:22 AM

Thanks Cap'n

marcosauces

09-14-2006, 10:02 AM

well i lost count of the 30 packs of adult beverage's. Conowingo.

Don't we all... :lol:

bubbaschili

09-14-2006, 10:44 AM

the site for the pod i cook for (side note next chili year i will be the great pepper or president of our club) is
www.ncchili.com

and please ramble you have no idea how much i am enjoying this.

my throw down chili one cook off i had a friend helping me and when it got time to drain off the grease im like.......nooo way to me it adds flavor....to me i try to get into the minds of what a judge would want...i know it imposible but i try...for example if im at a cook off where beer flows like the colorodo river...i go a little hotter...if its is a event where beer is not sold....kinda tame it down a hair.
looking forward to how you do
oh and i agree 100percent i have seval peoples choice number 1 awards and to me thats a special award.

Hillbilly Chili

09-14-2006, 11:15 AM

cool site, looks like the state cham cookoff was fun. how did you place there partner? Congrats on the Great Pepper nomination.
Hell just yesterday I had a guy call me a great big pepper...err wait I think he said "pecker" or dick or something. :P
I had a friend of mine come over for a good country breakfast once and in passing thru the kitchen while the wife was preparing gravy he felt in neccessary to....for some unknown reason.... put a paper towel on the plate that my wife was placing the bacon on.:shocked: under the bacon, What the heck:!: She ran him out of the kitchen quick style:!: My wife wont let me have him back over. I tried to calm her down since he WAS the best man at our wedding, but she's not bending on this one at all. I miss and all but when I think about it my wife was right. What ever happened to your friend?
good advice on heat content, my prob is that the brew is always flowing in my tent so I have a tendency to spice it up to my taste.

bubbaschili

09-14-2006, 12:06 PM

last year i placed 3rd in the state which was a automatic qualifier for terlingua(international championship) this year i droped down to like 5th or 6th i placed 2nd in showmanship and 2nd in freestyle.
only other peice of advise is take a horse shoe and shove it where the sun don't shine when the cups go to the judging its a gamble...judging is so weird
ive always belived that if you take the same chili and the same judges and run the same table the next day you will have a different result.
anywho looking forward to hearing how you do....wish i would have picked the right numbers for the lotto i would fly out there and help you out.

Hillbilly Chili

09-14-2006, 01:38 PM

Thanks bubba, Still gotta couple of days to pick the right lotto#s. I'll pick ya up at the airport. Hey bro I just tried to send you an e-mail and it wouldnt go thru. You still using the mwilliams adress?

bubbaschili

09-14-2006, 02:08 PM

bubba@ncchili.com
or
mwill64@yadtel.net
or
greatpepper@ncchili.com

thehotpepper.com

09-14-2006, 02:26 PM

Hey isn't that Chuk in Austin after ingesting extract? :onfire:

Welcome Mr. Hillbilly!!

LOL that's a good one.

Hillbilly Chili

09-14-2006, 07:08 PM

Thanks hotpepper, very cool site here.

Hillbilly Chili

09-14-2006, 11:01 PM

ok folks, I started stressin about the upcoming cookoff wondering how to satisfy the judges while meeting the requirements of the sanctioning body and it hit me like a ton of bricks...........its not so much about the chili ,whether it be red, green , texas style, to bean or not to bean, is not the question....... Its about a bunch of pretty good ole boys (and gals)who in the name of a competition and braggin rights are blessed enough to get out there and have a good time around a pot of (whatever) while supporting a cause for those less fortunate. That being said.........................
I'm gonna mix this stuff together and see what the weekend holds.
b blessed folks.

POTAWIE

09-15-2006, 05:38 AM

Hillbilly Chili

09-15-2006, 07:03 AM

right on. Thanks potawie

bubbaschili

09-15-2006, 07:49 AM

i know it sounds corney but end of the cook off win place show or not even top 10 it makes ya feel good to help others. you know alot of orginizations that you try and do for its like a job..yea there is some work to it and effort but the fun outweights that by a long shot.

Hillbilly Chili

09-15-2006, 08:15 AM

I'm pickin up what your layin down Bubba, Thanks.
I drove to pueblo (Musso Farms) to have some chili's roasted and pick up an assortment of fresh peppers for my salsa's and when I got home I realized that I left the bag with all those peppers beside that counter:( I'm bummin. Its only 40 miles away but I'm kinda running out of time with other prep projects.

bubbaschili

09-15-2006, 08:40 AM

focus grasshoper....wax on wax off.....sand the floor....paint the fence...crane technique
and anything else you can think of to inspire you.

Hillbilly Chili

09-15-2006, 09:03 AM

anything else.......short of post padding right.:-)

Hillbilly Chili

09-16-2006, 08:36 PM

I was soooooooo close to 35th....oh well. good time was had by all!!!

DevilDuck

09-16-2006, 09:09 PM

A top 40 finish? I'd like to be so lucky!

Hillbilly Chili

09-17-2006, 07:26 AM

Thanks DevilDuck,
It was a pretty small cookoff though, I knew it was bad....I was still adding spices, garlic, chili's right up to turn in time. there was just no saving it. I think my biggest problem was the beef. I had heard about a chili grind, so I went to the butcher and picked up 6 lbs of coarse grind (1st time though) beef. the consistancy was bad even after a few hours cookin. oh well.
My Green took second, so that makes me feel a little better.
My salsa's were a huge hit, no competition for salsa in this cookoff. I just make em for the crowd.
I see from your profile that you are into sauce's. How is that going for you?

POTAWIE

09-17-2006, 08:00 AM

36th place and 36 posts. Freaky

marcosauces

09-17-2006, 08:03 AM

keep on trying..you'll make it to # 1 soon....

bubbaschili

09-17-2006, 11:39 AM

when i first stared they had a award.......dead ass last....got plenty of those on the tropy shelf.
like you said i would like to come in last and have fun than first and be misserable.

thehotpepper.com

09-17-2006, 12:08 PM

This thread is in Chili Chat now, since it's mostly about your chili, and not the event. PS - I merged your two threads. ;)

Hillbilly Chili

09-17-2006, 02:11 PM

Thanks HotPepper, I'll get the hang of it eventually.
Hey Bubba, Thanks dude, I feel better now. (and not just because #48 is behind the wall:) )
So whats up with chili grind? I'm sure thats where I went wrong. That once thru ground beef just wasnt happening.
The folks from the Colorado Chili Pod are Great. I learned alot from some of the pro's. I will be entering the Sundance Bluegrass Festival cookoff on Oct 14th.
Here's a question....does the green also have to be cooked on site? My sister and I were working like dogs to prepare our chili's, and it seemed that most of the folks just had a little pot of chili and were kicking back, suckin down suds. We made close to 5 gallons of each and we were beat. We did manage to consume massive quantities of brew however.
There was one dude out there, Steve Hill he is something else. took 1st in the green yesterday and after tasting it,well I didnt mind finishing 2nd to it. He runs chilicookin.com.
I was checking out his past awards, wow!! Check it out if you get a chance

tinner666

09-20-2006, 06:57 PM

Can you use ground pork?? I've done it and it doesn't take much to add a little zip tang or whatever to the flavor. At WTR, my pot was always emptied by the guests.:)

Hillbilly Chili

09-20-2006, 07:29 PM

Howdy tinner,
there was no specs on the type of meat. The folks next to me were using beef and buffalo. The pork would be a great addition. When I make it at home I use beef, buffalo and or pork, of course I'm also a fan of beans so I use plenty at home. If I'm not mistakin tho...I think beans are outlawed in Texas, at least is the CASI Red. They will not only disqualify you but they will hurl you out of Texas:)

bubbaschili

09-20-2006, 08:22 PM

meeeting i had this weekend there was no meat limitations.
armidillo to zebra////a to z

Hillbilly Chili

09-20-2006, 09:40 PM

Bubbs, Is your next cookoff this weekend?
where ya been bro? I'm gonna head up to Fort Colling in October, I think I'm hooked. Have you heard of that Steve Hill dude? HIs last cookoff he was 1st red,1stgreen, 1st wings, 1st jambalayaa\(sp?)
and 1st showmanship........oh and his daughter was 1st junior red.

marcosauces

09-21-2006, 05:44 AM

My boss uses both ground pork and deer meat and it is a killer chili, the best of all is that he tops it off with orange habaneros..!!, but he won't give me the recipe :D

bubbaschili

09-21-2006, 07:51 AM

wow 1st place in almost every catagory?? yea this weekend is tanglewood near winston salem...if i can bring first place home i would be able to die a happy man....

Hillbilly Chili

09-21-2006, 05:49 PM

I'm sure you will do just fine Bubba. Here, I will pass on some of my green chili mojo >>>>>>>:fire:
You'll be ok now.
Yeah that dude runs a webite at http://www.chilicookin.com
check it out if you get a chance. He's gotta a couple of pix of my sis and I at the Monument cookoff. yeah I said sis.......whats a Hillbilly without a sis?:lol: