I make exactly 1 pot of Chili each year. I make it for a fund raiser Chili Cook off for the local Sea Scout orginization annual fund raiser. I am the returning Champion this year. My prize winner 2 years ago (China Virus hiatus last year) featured no canned spices, no canned tomatoes, no canned beans. I soaked the dried beans, par boiled and peeled the tomatoes and bought every pepper the grocer had on the shelf. Anahiem, Poblano, cayenne, red, green, yellow, habenero, jalapeno, cabenera and ground black peppercorn. I cleaned the peppers of seeds and added lots of the milder and few of the hotter. Ground beef and ground pork was the meat. I did buy already made broth. I try to make a Chili that is more flavor than hot. I serve a little square of corn bread with the chili sample and I rush to get a position as close to "just to the right of the entrance" as possible (You want judges to taste your chili before the later hot ones burn their taste buds). I just found a really good deal on Pork Loin Tips so they are in the freezer for the chili next month. Does anybody have a good idea for a pork loin tip chili? And no, I don't scratch my ball when making chili.
