Posting for December 4, 2009
I keep trying to get back around to that cheesecake recipe, now that we’ve talked a bit about the crust and the pan, but I keep getting distracted. There is a bit of snow in the air here (and boy is that unusual in Houston). When the weather turns cold in Texas, a young man’s heart turns to …. Chili!!!!
This is the height of culinary controversy in Texas (and a few other places as well). Where did it come from? Beans or no beans? What differentiates chili from goulash or spaghetti sauce? Can you put corn and things in the chili?
It’s hard to be neutral on Chili, when it’s the State food of your home state. I grew up on this stuff and everyone I know did as well (that grew up down here). I lean to the rules of the International Chili Society, which is the governing body for the World Championships that are most accepted. They give away a $25,000 grand prize, which helps with the credibility!
I really enjoy all the banter and good nature play about chili. It is a part of our culture that allows anyone that would care to participate creative cooking outlet and a bully pulpit from which to preach the gospel of their concoction. Aside from being just good food, it’s a heck of a lot of fun as well!
Take a look a the rules and fire up a good big pot of your favorite blend this evening. I’ll be posting a recipe for a World Championship Chili over the weekend.
Here are the International Chili Society Competition Rules from their site www.chilicookoff.com:
| ICS Official Contestant Rules & Regulations The following rules and regulations for cooks at the World’s Championship, State, Regional and District Cookoffs are as follows:
1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
3. Salsa: there are no rules as to the ingredients or how to prepare your Salsa.It may be prepared at home and brought to the site that day, or it may be store bought and brought to the site, or it may be prepared at the Cookoff.
4. No ingredient may be pre-cooked in any way prior to the commencement of the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.
5. You must be an ACTIVE ICS member to compete in any ICS competition including Traditional Red Chili, Chili Verde, and Salsa. You must be at least 18 years old.
6. The cooking period will be a minimum of 3 hours and a maximum of 4 hours. The exact starting and ending of the cooking period is to be announced by each local sponsoring organization. Cooking during entire cooking period is at the sole discretion of the contestant.
7. A representative of the sponsoring organization shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior to the official starting time of the cookoff.
8. Contestants are responsible for supplying all of their own cooking utensils, etc. The sponsors of the cookoff will provide an area for each contestant and in some instances stoves and/or electrical outlets.
9. Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging.
10. Contestants will be permitted to sell or participate in People’s Choice Chili with the approval of the cookoff chairperson and in compliance with State and local agencies. It is at the discretion of each contestant if he or she wants to participate in People’s Choice, unless the sponsoring organization requires People’s Choice Chili in lieu of the entry fee (2 gal maximum) or in addition to the entry fee (1 gal maximum) may be required, but cooks should not be limited to a specific amount. Contestants may elect to pay a cash entry fee rather than provide People’s Choice Chili. PEOPLES CHOICE CHILI MUST HAVE BEANS OR PASTA.
11. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official 32 oz. ICS judging cup. Each contestant should verify that the number on the bottom of their cup is the same as their assigned contestant number. Each contestant is responsible to deliver their cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.
12. Judges will be told they should vote for the chili they like best based on the following major considerations: good flavor, texture of the meat, consistency, blend of spices, aroma, and color.
13. The decisions of the Chief Judge shall be final. |
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