Chili Contest

[BFlynn]

Whelp - Ive gone and run my mouth and am now committed to a chili cook off this Saturday

Pretty informal but big time bragging rights.

I'm fairly confident in the rest of my recipe but trying to decide between using a chuck roast, or short ribs for the meat.

Thoughts??

[STEbbq]

Both?

[BFlynn]

I somehow knew that would be a suggestion

[TripleB]

Been a judge at a chili competition once and also sat next to a chili world champion while judging a BBQ competition (and got his recipe from him). The world champ and others I spoke to at the chili competition use Tri-Tip as the meat in their chili's.

FWIW.....

[TripleB]

BFlynn With the world champ I got his recipe from, the TT is ground and then browned in the Dutch oven. I did not ask the competitors at the chili competition how they prepared their TT. I just assumed it was ground/browned. And I can't say every competitor used TT in their chili, but it seemed to be the overall favorite.

[TripleB]

Jerod Broussard That is true. Texas has its brisket, Louisiana its gumbo, Memphis its ribs. California its tri-tip.

[BFlynn]

I do like tri - tip but I've only ever reverse seared it

[Jerod Broussard]

Use a well-fatted up chuck roast. It's all beef. I'd worry more about the other crap.

[texastweeter]

this is the way.

[BFlynn]

I've got the other parts figured out. This has come out pretty great with just ground meat, but I think pulled/braised chuckie will do the trick

[wrgilb]

@BFlynn This is from my recent first chili cook-off ever. We used some 90/10 ground beef, spicy Italian sausage and prime tri-tip that I smoked and seared the day before and then chopped it up.

I'm the guy on the right.

[TomfromtheSoo]

The Champions; This is a really cool photo!

[TripleB]

All hail the Champs!!! Congrats!

[drobinson]

Either will work---just make sure you use prime!!