The Great American Chili Cook Off

Merriam-Webster says "chili" is:
1 a : a hot pepper of any of a group of cultivars (Capsicum annuum annuum group longum) noted for their pungency -- called also chili pepper b usually chilli plural chillies also chil·lis chiefly British : a pepper whether hot or sweet
2 a : a thick sauce of meat and chilies b : CHILI CON CARNE

Bob says "chili" is:
1 a : a hot red or green pepper, coveted for its' flavor and color in cooking.
2 a : a concoction of meats, herbs, spices, liquids, sweets, veggies and various other edible items that when combined and cooked properly, form a 'stew like' sauce product, generally suitable for human consumption b : chili and chili verde

A
s the name implies, a chili cook off is a gathering of like minded chili makin' fanatics (also known as chiliheads) who come together to cook their secret recipes on site as a recognized social event, in order to be taste-tested and judged for a possible prize, or more notably, for the recognition of winning or placing in the ranks of excellent cooks, having excellent recipes.

The bottom line is, a good chili recipe that has placed well in a sanctioned cook off gives one tremendous Braggin' Rights, not to mention the opportunity to participate in bigger cook offs at the state, regional or world level.

You might not realize it but chili cook offs are a big business, and chiliheads take their craft and presentation very seriously.

Chili cook offs generally come in two flavors, the informal cook off and the sanctioned competition cook off.

Sanctioned or sponsored chili cook offs have specific rules that one must follow in order to participate.

There are two well known non-profit organizations that oversee and promote competition chili cook offs and each organization sanctions competition cook offs throughout the U.S. and neighboring countries. These are the International Chili Society (ICS) and The Chili Appreciation Society International, Inc. (CASI).

To participate in a sanctioned competition chili cook off you must be a member of one of these organizations. Membership qualifies you for possible prize winnings provided your recipe is selected to advance into district or regional competitions with the best of the best being invited to participate in world champion cook offs held in the fall of each year.

ICS holds its' world championship cook off in a different city each year, whereas the CASI holds its' international chili champion cook off each year in Terlingua Texas, the grandpappy of all chili cook offs.

T
he first documented chili cook off took place in 1967 in Terlingua Texas, a remote ghost town in Big Bend country.

What first began as a gag between two Texans back in the late 1960's, the idea of a competitive chili cook off to define a good 'bowl of Texas Red' spread like good gossip, and since that time, communities all over the country have been hosting annual competition cook offs to determine who makes the best bowl of chili.

Now thousands of chili enthusiasts converge on this tiny town the first of each November to cook and present their chili recipes for judging and for fun. RVs, tents and booths form a sprawling community for several days in an otherwise remote, desolate area of far west Texas, near the Mexican border.

I have been to Terlingua, if only by accident. On the way to visit the Big Bend National Park one year, I noticed a road sign pointing off to nowhere. "Terlingua 5 Mi.", it read. So, I drove the dusty miles only to find a remote little spot in the desert with a few scattered buildings and a graveyard.

This wasn't cook off time so the place was virtually tourist free. I imagined thousands of chiliheads milling around having the time of their lives and decided that the old graveyard probably served as a final resting place for a few who found the chili (and the area) much to hot.

It really is a great place to visit. Very picturesque, very beautiful.

For more information about the Terlingua chili cook off click here.

For more information about the beautiful Big Bend Country click here.

T
he International Chili Society(ICS) "is a non-profit organization that sanctions chili cook offs with judging and cooking rules & regulations. These events are world wide and benefit charities or non-profit organizations. All winners of ICS sanctioned cook offs qualify to compete for cash prizes and awards at the World's Championship Chili Cook off held each year in October. The ICS is the largest food contest, festival organization in the world."

For more information about ICS and membership or to find an ICS sanctioned chili cook off in your area click here.

T
he CASI mission is "to promote chili and raise money for charity. Each year, nearly ten thousand cooks share their chili fun and good deeds with each other, public, and sponsors at 600 CASI cook offs, throughout the U.S. and neighboring countries. These CASI-sanctioned events raise over a million dollars, annually, for local charities and provide a chance for cooks to qualify for the Terlingua International Chili Championship."

For more information about CASI and membership or to find a CASI sponsored chili cook off in your area click here.

T
here is no equal to Caroline's Texas Chili Seasoning Mix when it comes to flavor, freshness, and most importantly, authenticity of ingredients. We hand-blend premium quality peppers and spices in small batches to the exact specifications of our time-tested family recipe, so you can count on making a perfect pot of authentic "Texas Red" each and every time. There is enough mix in each bag for two full batches!

"My homemade chili con queso was good, but I always felt it was missing something. But not since I started making it using your Texas Chili Seasoning - it is the perfect chili powder for all of my Mexican dishes!!"
-P. Montero; Phoenix, AZ.

Ingredients: chili peppers, cumin, oregano, dehydrated garlic. SALT FREE!

Caroline's Chili Seasoning.

I
t is important to note that chili containing any kind of bean or pasta is not allowed in competition chili.

Real (competition) chili contains no beans and is made from a combination of chopped or ground meats, liquids, herbs and spices including red chili peppers, otherwise known as traditional red chili or Texas red chili.

Personally, I like beans in my chili and when I cook a batch for my family I always include a can of pinto beans or kidney beans.

D
ana Plocheck from Houston, Texas won the 2006 Terlingua CASI International Chili Championship Cook Off with this awesome recipe.

(Who says cookin' chili is just for the guys?)

In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt's no-salt tomato sauce

Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1

Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder

Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.

Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr's beef bullion
½ cube Knorr's chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya

Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.

Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt

Leave covered and simmer for additional 15 minutes and serve

This recipe is easy to make and it is very tasty.

(HINT: Make some Jiffys Corn Bread to go along with this meal)

Ingredients:
2 strips bacon, fried
2 lbs boneless stew meat cut into 1/2 cubes
(HINT: meat substitutes include hamburger, turkey burger, venison, armadillo or rattlesnake)
1 large onion, chopped
1 clove garlic, chopped
1-2 fresh jalapeno peppers, diced without seeds
2 14.5 ounce can stewed tomatoes
1 14.5 ounce can tomato sauce
2 tablespoons New Mexico Red Chili
1 tablespoon hot sauce (I like Texas Pete's)
1 teaspoon cumin
1 teaspoon masa
2 cans pinto beans (gasp!)
Salt to taste

In a large pot fry the bacon. Remove the bacon and saute the onions and garlic in the bacon drippings. Remove the onions and garlic and brown the meat. Drain any fat and add the onions and garlic to the meat. Add the jalapenos, undrained tomatoes, tomato sauce and seasonings. Drain and add the pinto beans and bring the entire mixture to a boil, stirring well. Reduce heat and simmer for an hour or until all ingredients are well blended and forms a nice thick sauce. Serves about 8.

We've received the following in an email awhile back and couldn't stop laughing. This is an actual account as relayed to paramedics at a chili cook-off in Texas .

***The Email***

Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio City Park . Judge #3 was an inexperienced Chili taster named Frank, who was visiting from Springfield , IL .

Frank: 'Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer! during the tasting, so I accepted and became Judge 3.'

Here are the scorecard notes from the event:

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN 'S AFTERBURNER CHILI
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI
Judge # 1 -- Excellent firehouse chili. Great kick.
Judge # 2 -- A bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. woman is starting to look HOT ... just like this nuclear waste I'm eating! Is chili an aphrodisiac?

CHILI # 5 - LISA'S LEGAL LIP REMOVER
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really ticks me off that the other judges asked me to stop screaming. Screw them.

CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone.

CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about judge number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor feller, wonder how he'd have reacted to really hot chili?
Judge # 3 - No Report

I
have been to many chili cook offs over the years and I have learned a thing or two about the culture.

First a chili cook off can be as small as a bunch of friends and neighbors coming together for a day to cook chili, hang together, shoot the breeze and have some weekend fun.

Secondly a larger, say city or state sponsored chili cook off can be more of a 'carnival-like' event with participating chili teams dressing up in theme-based attire, putting on shows, doing demonstrations, selling wares and milling with fans.

Thirdly I have learned that most chili cook offs are also a good excuse to come together and drink lots of beer.

Speaking of beer, I participated in a sponsored chili cook off years back in Dallas, TX and there must of been at least 200 team entries for this Saturday event.

About mid afternoon with chili pots percolating, and the aroma of some awesome recipes filling the air, out came the beer. Of course, beer is usually a standard ingredient in any good chili recipe.

My teammate and I cracked a brew in honor of the cook off and poured some of it into our chili pot. It was then I noticed that other teams around us were dippin' in their ice chests as well.

The problem was none of us were quite sure that alcohol was allowed at this particular cook off.

At about the same time, all of a sudden we heard the sound of a helicopter approaching overhead. We finally saw the craft hovering above the tree line and lo and behold, it was a Dallas police department helicopter and it seemed to be getting ready to land smack dab in the middle of our chili cook off.

Needless to say, we all panicked a bit and hid what remained of any open beer cans.

Out of the helicopter crawled 4 or 5 men in civilian dress who immediately began milling around some of the teams.

The next thing I know, some of these guys were relaxing with a beer in hand, so we decided that yes, beer WAS allowed at the event, if off duty police officers were so inclined to partake.

It turns out they pulled the helicopter stunt to draw more public attention to the cook off, since all proceeds went to charity.

So we all settled back down, grateful that we weren't in trouble with the law yet feeling a bit foolish for not completely checking the rules for the event.

I might add, those Dallas police officers were some pretty cool dudes ;)

S
ooo, why not start your very own chili cook off?

Do some planning, invite your friends, neighbors, family and any Squidoo Lensemasters you might know...

Advertise in the local paper, hand out flyers, get the word out and plan a day of some chili makin' history in your back yard or at the local park.

Many now famous chili cook offs started exactly the same way...a few people get together and make their specialties and before long its a yearly tradition.

A chili cook off in a can?

Yep, it even includes the corn bread mix.

Over two pounds of ingredients. Includes the chili and fixins, hell fire and damnation sauce, and Momma's Corn Bread Mix. This shiny silver paint can has everything you need for a down-home cook off.

El Paso Chile Company Chili Cookoff in a Can

HINT: When you are finished making this great chili meal, use the paint can to make a homemade charcoal chimney fire starter for your barbecue grill. See how at my Barbecue and Charcoal Grilling site listed below.

T
he AeroGarden is the world's first indoor smart garden - It's so easy to use that anyone, with or without gardening experience can grow lush, beautiful gardens right in their homes.

The computerized AeroGarden tells you to add water and nutrients. The micro-processor automatically adjusts nutrient delivery and water flow, and even turns grow lights on and off to simulate the sun.

* Plants grow in air and water
* No dirt, no weeds, no mess
* 100% germination guaranteed

Get started growing delicious herbs or chili peppers indoors by clicking below.

AeroGarden With Herb Seed Kit

I
f you have enjoyed this lens, why not leave some feedback. I welcome comments and suggestions.

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Also, if you liked this lens, you might be interested in another one of my lens creations called Barbecue And Charcoal Grilling.

In the mean time, make a pot of chili and have a bowl for me!