Any tips on making chili?

[Lard Almighty]

I entered into my company's chili cook-off, and I need to come up with a recipe by next week. Does anyone have any pointers for making really kick-ass chili? Not looking for whole recipes, just some tips to give me an edge. This chili is going to be served to a large group, so I can't make it too spicy. As far as I know, there are no ingredient restrictions.

[tropics]

Originally Posted by Lard Almighty

I entered into my company's chili cook-off, and I need to come up with a recipe by next week. Does anyone have any pointers for making really kick-ass chili? Not looking for whole recipes, just some tips to give me an edge. This chili is going to be served to a large group, so I can't make it too spicy. As far as I know, there are no ingredient restrictions.

A tip from a friend who one a lot of contest, after browning the meat. Use freshly ground black pepper it gives a lot of heat, without over doing it.

[LeftyReeler]

I like adding green bell peppers and corn for additional taste, and cut the onions into nice size wedges so they dont dilute to nothing once the chili is done. Consistency and Texture on top flavor are also counted in a good competition. Using a few cans of whole peeled tomatoes instead of just crushed ones is another nice compliment. You can mash them with a fork a bit or cut them into chunky bits, they hold the flavor of the heat well.

Had a friend add green olives to his once and I must say was quite a unique twist and taste.

[NJ Dave]

Lightly brown up garlic and chunked onions, chop meat and chunked meat cubes and in some olive oil.
Add fresh tomatoes, canned chunked tomatoes and I add a jar or two of SALSA. Your choice med, hot, ect. The salsa has a good blend of spices and seasoned veggies.
Season to taste (I find the Old El Passo taco mix or chili seasoning pre mixed packets the easiest and they give you a good blend of spices).
Throw in a few chopped Japelano pepers (jarred ones are fine).
Add beans. I find a mix of 3 -4 drained cans of different beans is a good blend.
Add water or beef broth to get your desired thickness.
Simmer for an hour or two.
Serve topped with some shredded chedar or mexi mix cheese and you are set.
My friends love my chili.
ENJOY!

[joeya78]

add some of the vegetasbles in the begining and some half way through so they dont all break down.

[Phish On]

Use a nice, dark beer. Adds a nice flavoer. Also, if it gets too thin, you can always add tomatoe paste to thicken.

[Jerseydix]

Throw in a couple packs of Goya Sazon (the orange packet). You'll be surprised what a big difference those little packets can make. Also if your chilli has beans try substituting a can of kidney's with Goya's Red Beans con quisada (with sauce). It's the Red or orange can as opposed to the regular blue cans. Fresh chopped cilantro at the very end also adds a nice flavor without being too over powering.

[The Hunter]

A good dark beer for starters. Use both ground meat and cubes so you have a change in consistency. A good corn bread on the side and grated cheddar to throw on top of each bowl as it is served. Good Luck

[Stumpy]

Originally Posted by The Hunter

A good dark beer for starters. Use both ground meat and cubes so you have a change in consistency. A good corn bread on the side and grated cheddar to throw on top of each bowl as it is served. Good Luck

Add a few jalapeno slices on top of the cheese for added eye appeal.

[june181901]

One teaspoon of ground cumin for each pound of meat.

When almost done a couple of tablespoons of cocoa powder.