19.3 – Chili Cookoff!
This week’s challenge is to have your team make a slowcooker-style Chili! This can be one person, or the entire team can help create the winning chili. Note: it must be a chili that can only be made in a slow cooker.
Here are the rules for the Chili itself:
You must use a CrockPot slowcooker or similar style device only. No pans or baking or frying. These must be Traditional Red Chili recipes. This is any kind of meat/combination of meats cooked with red chili peppers/powders, various spices and other ingredients. Any non-meat fillers are not allowed, including beans. Preference is not given to either cut meat or ground meat. It must be Whole30 Compliant. Garnishes must not be used for any category.; if an ingredient found on the top layer of an entry bowl cannot also be found mixed throughout the entire bowl, it is a garnish and is not permitted. If a bowl is delivered for judging with a garnish, the bowl will be disqualified. The chef for the team must do the following: Take a picture of every ingredient in the chili (quantities not required) and create a graphic showing each one in one picture (collage). “Publicly” tag @BadgerCrossFit on IG or FB, and include the hashtags #Week3 #ChiliCookoff #AffiliateCup #InTheOpen #YourTeamName.
JUDGING CRITERIA: Chili should LOOK GOOD, SMELL GOOD AND TASTE GOOD!
COLOR: Chili should look good (appearance). Some leeway when evaluating color. For example, “red” chili may range from reddish to reddish-brown or brown. Not so good are shades of gray, black, yellow, pink, or camouflage. Excessive grease also mars appearance. Lighting conditions vary which can affect color and appearance evaluation.
AROMA: Chili should smell good. A good aroma is a tipoff to good taste. Beware of foreign aromas or just plain bad smells.
CONSISTENCY: Chili should be a good meat and gravy combination. Chili should not be dry, watery, grainy, lumpy, or greasy, but just good and smooth. Meat should be tender but not broken down.
TASTE: Chili should taste good above all else. Although individual opinions will vary, a really good taste will stand out.
AFTERTASTE: Residual taste should be pleasant (not bitter, metallic, or foul). Also present may be afterbite, which is that glow that develops in the mouth (front bite) and throat (back bite) that says this is chili rather than soup or stew. The absence, presence, or level of bite is a matter of personal preference.