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In Reply to: Re: Chili - beans or no beans posted by Homebrew on June 06, 2011 at 14:10:38:
Since this is not a standard KCBS category it'll be a real puzzle as to what the judges might like.
I'd shoot for a smooth consistency with very tender meat and interesting (but not hot) spicing. Leave the beans or any other large veggie bits out and read up on Texas Red.
Once the meat is tender, "tighten" the soupyness with masa flour until you get a pleasant mouth feel. Regardless of contents, nobody likes watery or greasy chili and that's what tightening takes care of.
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