Based on years of experience we offer the following tips for success at Chili Cookoffs:
1. Don't be late, you only have four hours to cook.You can startsetting up as early as you want, you just can't start cooking 'til the official start time.
2. Chili Fields can be some hot in the summer, unless you are a real hard leather cow hand a sunsheild or tarp of some sort is a good idea. Plus if a little rain squall passes through you have some backup there as well.
3. Every one likes a good flavorful chili, some people like hot chili. The hottest chili rarely is the number one chili. Treat them pods with respect otherwise they bite ya while your not looking. Keep in mind too, some chili takes a while to cook out the hot, give it a chance to simmer. Big tip; the hottest and most bitter part of the pod is the seeds. The wise cook is real careful with seeds.
4. Speaking of chopping chilis, especially fresh ones; be super careful where your fingers go while chopping fresh and after. Chili oil can blind you with pain and make the process of relieving your self the gift that keeps on giving. Be sure to wash your hands very thoroughly with soap and hot water after chopping peppers.
5. Chili cookoffs require sharing with a lot of people. Make sure you make enough to win the popular vote.
6. Cooking over a flame for four hours requires care and an excellent pot. Burned chilis never win! Make sure you have a heavy bottomed pot and or a heavy steel plate to protect your batch.
7. A two burner stove is a good idea, you can be sauteing in a skillet while you are starting to simmer in your main pot.
8. Do some test batches, especially if you are not used to cooking large batches of food. Some things are just harder to do in a large batch.
9. Beans, a sensitive subject, make sure you know the rules and your public.
10. An exciting booth design will help you market your chili and assure success.
PS Don't forget bug spray
Eric Cunningham