On Thursday, January 24, 2013 7:24:49 PM UTC-6, Tara wrote:
> On Thu, 24 Jan 2013 12:31:29 -0800, Kalmia wrote:
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> > One of the best I ever made for a potluck had a few pinches of cocoa
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> > powder in it. No one could really identify it, but remarked that it
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> > tasted pretty good.
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> One of the best chilis I ever tasted had a dash of cinnamon added. I try
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> to remember to add a dash to mine -- not enough to taste of cinnamon,
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> just to add a little something.
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> >
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> > When I am famished, rushed and not home, Wendy's ain't half bad.
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> You can do worse than a Wendy's baked potato topped with chili, hot
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> sauce, and sour cream. You can do better, but you can do much worse!
>
Every chili entered in the contest I helped judge tonight was worse than
Wendy's. If you're ever in a town that has Steak'n Shake, their chili is
really good. The dark red kidney beans are cooked buttery tender, and the
beef is a nice texture. The taste is also far better than at any other
fast food chain.
>
> The best chili tip I ever learned -- brown the chili powder along with
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> the meat. This releases a lot of flavor.
>
I always brown the cumin. I cook the beef until done, but not very
browned, then add the cumin and brown like you said. I'd like to
experiment with using vodka to bring out the flavor in the seasonings
like with vodka sauce. There are three chili powders I like, Penzey's,
Williams and Gebhardt's, but I'd add cumin to all of them.

Next year I am going to enter the chili contest instead of judge. All
of the other entrants are trying to win because the winner gets one
month free tuition. If I were to win, I would have two options, either
give the prize to the runner up, or just let the school keep the tuition.
I'd base my decision on whether I thought the second place entry was worthy.

>
> Tara

--Bryan