Subj : Re: Line Camp Chili
To   : Ben Collver
From : Dave Drum
Date : Tue Mar 18 2025 10:18:00

-=> Ben Collver wrote to Dave Drum <=-

DD> That would not fly in any sanctioned cook-off ... The ICS defines
DD> raditional Red Chili as "any kind of meat, or combination of meats,
DD> cooked with red chili peppers, various spices, and other ingredients.
DD> Beans and non-vegetable fillers such as rice and pasta are not allowed."
DD> OFFICAL CASI RULES:

BC> I suppose when there are tens of thousands of dollars of prize money at
BC> stake and large groups of people with travel expenses, it is important
BC> to have serious rules about cooking beans (or no beans).

It's mostly so that contestants know what the playing field consists of.
And it make the judges lives easier. Not counting transportation to and
from it still costs a fair whack of treasure to enter a chilli cook-off.

Ground beef (the most common meat) is $4 or more per pound and a cook-off
batch will require 3 pounds minimum. Then you factor in the chilli spice
mix, vegetables, herbs, etc and add the entry fee, propane for the Colman
stove, washing up supplies and you're looking at sixty to seventy dollars
to make a pot of red to give away.

And if you're from ot of town transport and lodging add to that bite from
your budget.

I've quit cooking in competitions. Being a judge lets you hang with a big
herd of chilli folks, lets you try some really good (and some "spiters")
bowls of chilli without sending you to the poor house.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shotgun Willie Chilli
Categories: Chilli, Stews, Beef, Chilies
     Yield: 12 Servings

     6 lb Prime Beef; cubed or coarse
          - ground
     4 md Onions; fine diced
    15 oz Can tomato Sauce
     6 lg New Mexico dried chile pods
     6 lg Pasilla dried chile pods
     4 c  Beef broth
     2 tb Vinegar
     1 ts Tabasco
    16 tb Gebhardt Chilli Powder
     2 tb Ground cumin
     1 ts Cayenne pepper
     1 tb MSG
   1/2 ts Sugar
    14 cl Garlic; crushed
     1 c  Water
 1 1/2 tb Oregano leaves
     2 tb (to 3 tb) Wesson Oil
          Salt & black pepper

 Remove stems and seeds from pepper pods and boil chile
 peppers in water for approximately one hour until pulp
 separates from skin. Scrape pulp from skin, mash into a
 paste. Use 1 1/2 cups of this paste in recipe.

 In the 1 cup of water, bring the 1 1/2 tablespoons oregano
 leaves to boil, steep like tea. Strain, add the strained
 liquid to chilli mixture.

 Brown beef, a small batch at a time in hot oil adding onions
 and black pepper to each batch. Remove meat to chili pot as
 it browns. Add remaining ingredients, blend well. Cover and
 simmer 2 hours, stirring occasionally.

 1985 ICS World Championship recipe

 FROM: Carol Hancock, winner 1985

 From: http://www.chilicookoff.com/Winner/wc_1985

 Uncle Dirty Dave's Archives

MMMMM

... Israel says Heinz doesn't contain enough tomato to be called ketchup
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