Chili competition judging standards

quote:

Originally posted by Sundancer7

Bushie: what is a chili grind and how does it differ from hamburger. I have enjoyed this thread and obviously there are some really chili experts that know how to do it.

Mr. Sundance, a "chili grind" is just hamburger ground "courser".

Think about a meat grinder with the end plate sqeezing meat out with maybe a 1/8 inch hole. A chili grind would have the end plate holes at about 1/4 inch. Simplistic explanation, but that's the way it is.

Have you guys ever trued the grinder attachment that goes with the Kitchenaid mixer?

quote:

Originally posted by EliseT

Have you guys ever trued the grinder attachment that goes with the Kitchenaid mixer?

I haven't, but I think it would work great.

I hope so. I tried using my new food processor for the onions and peppers...does not work at all!

quote:

Originally posted by clothier

I use the grinder all the time. Chopped liver, gefilte fish, works great. Never thought of grinding my own beef though.

On a related note, I made chili over the weekend, and as I was giving it the final taste test, I realized something. I don't put beans in my chili. Ever. Never really gave it much thought before.

Does that make me some sort of honorary texan?

Lone Star will love ya for it! Do you know the difference between Sconces and Scones?

I DO !! I DO!!!

quote:

Originally posted by EliseT

There was some discussion on another thread regarding benas in chili contests. I was watching one of those food shows and a judge was explaining his scoring standards, "If there is any grease floating on top, if it is too thin, or if it just tastes bad".

Do you know what the real judging criteria are? Do they have checklists for ratios of ingredients, color, etc?

Do you think the judging is too subjective or pretty accurate??

To Elise T- Chili John's in Burbank was not started by "those Green Bay Guys" in the fifties. It's the oldest continuously operating restaurant in Burbank, CA. Read the articles on the wall next time you're there.
-Scott Lindgren lindgren1@mindspring.com

Bushie said it.

Sorry to Elise T if Bushie made the statement about Chili John's in Burbank, CA. But for anyone in the Burbank area, try it. It's really finely minced beef, order it hot. Burbank Blvd, about a mile west of the Golden State Freeway, south side of street.
salindgren lindgren1@mindspring.com

quote:

Originally posted by salindgren

To Elise T- Chili John's in Burbank was not started by "those Green Bay Guys" in the fifties. It's the oldest continuously operating restaurant in Burbank, CA. Read the articles on the wall next time you're there.
-Scott Lindgren lindgren1@mindspring.com

Well you are half right and half wrong.
The reason for this is that the current owner of Chili John's in Green Bay is a few generations removed from John. The Burbank Chili John's was started by John's son, moved on to a newphew and was later sold to outside the family. So it's sort of right but not if you count the original owners in Green Bay as being closer to John than the son was.

I probably confused you even more but that's the truth.

I had to post again because I forgot to subscribe to the topic. Forgive me, I'm new to this forum.

I'm cooking chili tonight. I started a couple of days ago and plan to be finished about 2 AM tonight.

Now that's dedication!

quote:

Originally posted by Bushie

Just the prelims, Sundance. I've cooked at a bunch of them over the years, and I usually always volunteer to judge. All just for fun. Good excuse to drink beer...

Which area of the country is your "home base" for cook offs?