I'm going to a chili cook-off next month and I'm looking for some ideas that'll set mine apart. I've only made chili a couple times and both times they were pretty traditional - ground beef, chili powder, canned tomatoes etc. One idea I had was to do a mix of meats - some ground chuck, and also braise some whole beef short ribs on the bone in the chili and shred the meat at the end. I'm not sure how this would work texture-wise in a chili so I'd be curious to find out if someone else has tried this. My other idea was to add in some veal demiglace at the end, just to up the meaty factor a little bit more.
Any other chili tips?