I made 7 (seven) gallons of this amazing chili for a cook-off yesterday. (28 Jan. 2012). I was competing for our Humane Society, and was up against chefs from some of the best restaurants in town. It was my chili vs. experienced chefs' chili. It was a hit and I took 2nd place! (out of over 20 entries). I made a few adjustments because I was making such a huge amount. I omitted the fresh cilantro, and used dried parsley instead of fresh. I grated carrots into the chili instead of chunks. The carrots cut the acidity of the tomatoes nicely. I used more wine than suggested. (some for me, some for chili). I also opted for fire roasted, jalapeno diced tomatoes and gave it more "heat" by adding pepper sauce with the pepper flakes. I put in celery salt, replacing the celery. I added garlic powder and used a lot of ground chuck. (chili should be extra meaty for competitions). I put the packet of chili seasoning directly into chili instead of with the meat. This is a wonderful chili recipe & I recommend chili lovers to make it.
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I made 7 (seven) gallons of this amazing chili for a cook-off yesterday. (28 Jan. 2012). I...