MikeRLynch

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Well, Saturday I'll be entering my first Official ICS Chili Competition in CT, and I've got 5 gallons of freshly brewed hefeweizen to help me along Any of you guys do the ICS comps? They're real technical (no beans, must prepare everything on the grounds, etc) but its a nationwide organization, so it's kind of kool to cook with people who fly in from all over to compete. Any tips for a first timer?

mike

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Lost Elm Brewing Co.
Stafford Springs, CT

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Rick_R

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Never been involved or been to one, but good luck in the competition.

Rick

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*Any advice above comes from a beginner*

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Stratotankard

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Chili without beans???? Blasphemy!!!

As far a the cookoff goes, I haven't dealt with ICS, but I have been in a few local chili competitions. If the rules allow, bring your ingredients already chopped. it's not a big thing, but it gives you that little extra time for the flavors to mingle in the pot. I like mine very hot with serrano and habeneros, but most people don't care for it that way. If I'm making it for the judges I tone it down a bit than if it were just for my own taste buds. Also try to make your chili memorable in some way, something that will make it stand out from the masses. I know somebody who puts a little banana puree in their chili...not exactly my taste, but it does make the judges do a double take.
It probably goes without saying but keep your area clean.

Good Luck and let us know how it goes!

Cheers

Terje

PS: It never hurts to ply the judges with some of that hefeweizen.

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Primary: Burned Mead
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Melana

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So... how did you do?????

c.n.budz

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DAMMIT!!! I found this thread too late.... I woulda been all over that sh!t. Where did they have it? How did you do?

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Jared311

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I love making chili, but I am all about the beans. I usually put 3-4 types of beans alone. I usually load mine with tons of fresh veges as well. One of my strange ingredients that actually tastes great is broccoli. It softens up and absorbs a ton of flavor. I am making a huge batch tomorrow, cant wait.

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Jared311

MikeRLynch

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Hey all,

Did fairly well, got a good amount of votes for the Peoples Choice, but I didn't place in the actual competition. (Big surprise). They actually had my booth next to the World Champion, so no pressure. I got 5 gallons of chili with beans for the masses done, and good responces from everyone. (secret ingredients: maple syrup and a dusting of cinnamon, along with diced premium chuck, no ground beef here!) All in all I had a great time, and I know what to change for next time. Any award winning recipes out there? I'll post mine at some point.

mike

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Lost Elm Brewing Co.
Stafford Springs, CT

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FatDuc

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+1 to that...

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Reverend JC

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Most chili competitions have a no bean rule. I do as well, but unfortunately my wife does not have that rule.

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paulthenurse

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I was schooled in the Doug Vaughn, USCG, shrine to chili. Dougies first rule was "Only a barbarian puts beans in chili." It was good enough for Dougie, it's been good enough for me for the past 25 years. My secret ingrediants are beer and tequila, both in the pot and in the cook.

Gee, now I'm hungry.

PTN