PA STATE CHILI COOKOFF

[Golddollar]

I just got back from the official PA State Chili Cookoff held under the auspices of the International Chili Society. For many years when I competed in it myself it was held up in Harrisburg but it has been moved to just a few miles from where I live. It was a beautiful day today and enough breeze to keep the temperature pleasant. For the price of admission the public could go around and taste the chili provided by the competitors. I went because it was close by and I was hoping to see some of the people that I knew from the days I was competing. It is always interesting to taste the different nuances of flavor in all the different chilis. I did manage to find a few people I was competing against 30 years ago when I was competing in Harrisburg. It was always a lot of fun and it was suggested to me that I should see about become a judge at some point.

The picture is from back when I was competing.

 

[paplinker]

Do any of the competitors sell any of their chili?
Sounds like a lot of fun but I want at least a cup or a chili dog of each


I assume any recipes are closely guarded.

People have asked for my wife's sugar cookie recipe and she just grins a little.

 

[Golddollar]

Do any of the competitors sell any of their chili?
Sounds like a lot of fun but I want at least a cup or a chili dog of each

The cooks give out samples in little souflee cups. Get enough of those and you have a bowl full.

 

[lihpster]

The cooks give out samples in little souflee cups. Get enough of those and you have a bowel full.

Bowel? Or bowl? Either one works!


By the way, if you have the time, why not be a judge? I think you'd be a good one.

 

[Erich]

Get enough of those and you have a bowel full.

Not for long!

 

[kmyers]

Both Wendy and I say we never met a bowl of chili regardless of whatever critter is cooked, that we did not like.

 

[Bekeart]

Start with GREATmeat

The picture is from back when I was competing.

That looks like you were starting with a fine brisket.

Bekeart

 

[Golddollar]

That looks like you were starting with a fine brisket.

Bekeart

I would start with nice roasts and cube them up. With my #14 Griswold cast iron skillet I could brown up all of my meat, peppers and onions at the same time. I found that it was easier to cube my meat if it was partially frozen.

 

[Ματθιας]

You should come to ABQ for the Fiery Food Show. I think you'd enjoy it!

National Fiery Foods & BBQ Show - Albuquerque, NM

There's some good stuff!!!

Maybe, one of these days, I'll post one of my dad's recipes for you all! He was a great cook!

 

[Rudi]

Looking forward to some game day chili coming up.

 

[old bear]

G.D., glad you went and had a good time. Now a serious question; does anyone like to add a TBS. or two (2) of brown sugar during The last minutes of cooking?