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Chili Cook-off advice needed


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Chili Cook-off advice needed

GDSinPA | Jan 22, 2009 08:48 AM

I'm entering a Chili cook-off at work and would like some advice. Although I've never entered it in competition, I have a recipe that people love and I've made maybe 50 times for my family, friends, and lots of pot-luck/party type occasions.

This does not seem to be a "foodie" type contest as it is amongst colleagues, so it will be fun and casual. That said, we have 600 employees, so I suspect there are some good chili cooks. Since there are prizes, I'd like to try and win!

Here's some of the criteria for the contest:
Each entry will be assigned a number card. The card will indicate if your chili is mild, hot or dangerous. We will ask the judges to consider:
a) Color
b) Aroma
c) Consistency
d) Taste
e) Aftertaste

What I make is an extremely spicy recipe that contains lots of habaneros, but can be toned down by reducing them or replacing them with milder chilis. When I make the super-hot version, people who can handle it love it, but a fair number of people cannot handle it.

So, finally - to my questions. Should I tone it down, or stick with the super-hot version? Also, any advice on this in general would be greatly appreciated.

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