An ENORMOUS thank you to everyone who came out and made this an awesome event! Especially to our 5 judges, Chef, April, Matt, Aaron, and Maggie. Two of the judges have 50+ years of culinary experience combined and the other 3 judges were normal people just like you and I. They had the hardest task…tasting and judging 12 chili’s! We had 12 chili entries (we had a few back out but that was expected). In the end the 3 top chili’s were all different in their own way. I was really surprised how different all of the chili’s were. Some contained chocolate and some had game meats rather than beef, in the end not one chili tasted quite like another.
Here’s a summary of our top 3 chili’s entered.
Liz’s chili was made with a combination of ground lamb, venison, and bacon. A multitude of peppers and veggies were hand roasted over an open fire, and the chili was cooked overnight, she put a lot of love into this recipe and it shows.
I used ground bison, fresh veggies, and some common spices like chili powder and cumin and some not so common spices that shall remain a secret 🙂 All simmered together for the better part of a day. This is my Dad’s recipe base that I have tweaked through the years of making it on my own.
Applewood smoked bacon grease was used to brown meat. Then cooked whole pieces of same bacon placed in crock-pot while simmered and removed before tasting. This gave it a sweet, smokey finish. 🙂