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Last night, here at Del Webb Seniors Ghetto, we attended the 4th annual Chili competition among our neighbors. There were 16 entries, and my wife and I kept a little score sheet (5=tops, 1=lowest) as we went from crock pot to crock pot.

The problem was that while no entry was "bad", I could have had any as a meal, no entry was outstanding either. Mostly 3's, and a few 2's and 4's. I've definitely had better chili. So I am determined to enter next year with a "good" recipe, and win.

Therefore, I am looking for a "contest winner" recipe. Any recipe suggestions will be gratefully accepted. Do any of you have a contest winner to suggest?

Hi Art!

Hell, I'd love a nice pot of chili, but it's flippin' 74 degrees here. Certainly not chili weather.

My favorite ingredient in chili is CUMIN SEEDS. Lots and lots of CUMIN SEEDS! (do our chili over mashed potatoes).

Happy New Year, friend!

I make a Thai Red Curry Beef Chili, but never write down what I use. For optional toppings: cilantro, red onions, shredded cheese, and plain yogurt or sour cream. Ande served with a Spanish Priorat.
I'm sure you could find a beef chili recipe and add some thai red curry sauce to give it some kick. When I cook red curries, I add cardamom, cumin, ginger, garlic, red curry paste, and/or sweet red chili sauce. You can buy the cubed red meat and cut them into smaller bites to give it a better consistency. You can also cut some potatoes into very small pieces and add to the curry while it's cooking. The potatoes will disintegrate and make the chili or curry smoother.
Wish I could be more specific, but everything I cook is to taste and not always to a recipe.
Hope this is a winner!

Thanks. Your list of ingredients is just the kind of thing I need. Generally, when I cook, I'll look at other recipes and then come up with my own version.

My main comment on those chili's last night was that no one went for "taste", but rather settled for "bland".

just noticed that there is a recipe on the label of the jar of red curry paste for
Thai Chili Beef. though it is to be served with rice, you could use this as a base for a chili recipe and add a can of coconut milk, can of tomato paste and cans of stewed tomatoes until you get to the desired consistency of chili.

Ooooh you've inspired me to make a pot this weekend. Last time I made chili, I used my Cuisinart to coarsely grind a chuck roast. The texture really made for a great bowl of chili. I always toast and soak dried pasilla and ancho chilis to make my own chili base (plus jalapenos, onions, garlic, oregano, cumin, bittersweet chocolate, bay leaf, pinch of cinnamon, salt and pepper.)