comp chili ?

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danger831
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comp chili ?

Postby danger831 » Wed Nov 28, 2012 9:42 pm

Im cooking in a small chili comp soon and my recipe calls for diced onion and diced tomato i am to understand that in comp they dont want pieces of onion or tomato in the chili so in place of 2 diced onion how much onion powder should i use and should i just blend the diced tomato or use suce instead? Thanks
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Re: comp chili ?

Postby Jarhead » Wed Nov 28, 2012 11:38 pm

I've never done a chili comp before, but I think I would use the fresh ingredients and liquify them in the blender.
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Re: comp chili ?

Postby BluDawg » Thu Nov 29, 2012 8:22 am

I never cook a comp either but I agree with the Gunny! Puree it in the blender with a little Tequila.
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Re: comp chili ?

Postby BAR "G" BBQ » Thu Nov 29, 2012 1:06 pm

What Jar and Blu said
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danger831
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Re: comp chili ?

Postby danger831 » Sat Dec 01, 2012 11:51 pm

4th out of 15
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Re: comp chili ?

Postby Jarhead » Sun Dec 02, 2012 8:10 am

danger831 wrote:4th out of 15

Congratulations.
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Re: comp chili ?

Postby Swamp Donkeyz BBQ » Sun Dec 02, 2012 9:00 am

Great job!
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Re: comp chili ?

Postby BluDawg » Sun Dec 02, 2012 10:07 am

Good job!
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tex_toby
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Re: comp chili ?

Postby tex_toby » Mon Dec 03, 2012 3:18 pm

I find that the tomatoes and onions cook down and you don't even know they are there (visually).
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Re: comp chili ?

Postby JMoney7269 » Tue Aug 27, 2013 7:10 pm

tex_toby wrote:I find that the tomatoes and onions cook down and you don't even know they are there (visually).

Yeah they literally do, but liquifying them assures you won't get dq'd. When comps say nothing bigger than a bean, they mean it. When they say no onions or tomato chunks they mean it. If they see just one piece your dq'd.
I will tell ya a little comp secret in chili. Sprinkle a little bbq rub into the cup when it's just about full, then stir it. I have been doing this since I saw my buddy do it one time and win 1st. He says that judges usually like something a little saltier and savory.
I sprinkle in some REO fancy BBQ seasoning or swamp venom by dizzy pig.
Also some other things you can look into putting the pot in the smoker for a hr or so because liquid really absorbs smoke better than meat. One more little tid bit, MSG and to round it out, a few pinches of brown sugar, bout 1/2 tsp
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