On Apr 12, 10:46*am, "modom (palindrome guy)" >
wrote:
>
> I should have tasted the Georgia chili, but I didn't. *No telling what
> they put in it.
>
If you don't taste the winning entry, how can you find out what the
judges seem to be looking for? Or are the judges different every
time?

In any case, chili still eludes me. I'm sure I have carefully
followed dozens of recipes and haven't come close to the layers of
flavor I like when others make it. There's some basic idea I'm not
grasping .... I need a really simple starting recipe, one that
includes exactly how to treat exactly which chiles, and then guidance
as to how to enhance it from there. -aem