CHILI COOK-OFF WINNER SHARES SECRETS
The Terlingua Texas Chili Festival is sometimes called the “Super Bowl” of chili cook-offs. If that is the case, then Larry Walton, who recently won this year’s fierce competition, must be the MVP.
After narrowing down thousands of chili enthusiasts in hundreds of cook-offs around the country, Walton, of Robinson, Texas, was in front of around 10,000 chili lovers, hoisting the Terlingua Trophy, after beating out a whopping 306 finalists in a grueling seven-hour cook-down at the 44th annual event.
It was only four years ago that Walton, who works as a supervisor for Coca-Cola in Waco, stirred his very first pot of beef, spices and, of course, chili peppers. His secret recipe can be found at www.ChiliCookoffWinner.com.
As Jim Ezell, an executive of the Chili Appreciation Society International (CASI), the non-profit group that organizes the cook-off explains, “This is where the going gets tough.”
“There were 306 finalists this year,” Ezell adds. “There were a half-dozen ‘flights’ in which the contest was finally narrowed down to the finalists.” Ezell continues, “The competition was conducted as a ‘blind tasting’ with points awarded in different categories, such as taste and texture.”
CASI donates over a million dollars to various charities each year.
Walton shares his secrets to making an award-winning chili below.
Larry Walton’s
Top 5 Ways to Make an Incredible Chili
1. Chili Powder- Using the right chili powder in your chili recipe makes all the difference in the world in the chili flavor profile. My #1 suggestion for chili powder would be to use Mexene. Its well-rounded and balanced chili flavor profile will insure you have a winning recipe.
2. Meat- The next step in making a great chili is, of course, meat. Premium quality ground beef, with a little fat, is a great addition to making a great chili.
3. Browning- Once you have your pan or skillet nice and hot, the key is to make sure you have browned your meat properly. The meat should turn a nice light, golden-brown color in the pan.
4. Spices- In making a great chili, the spices are a main ingredient for bringing out all the flavors. It is best to use spices or powders in making a great chili. Powders are more pungent, which allows the chili to be fully rounded with flavor.
5. Secret Ingredient/ Booster- Adding your secret ingredient or booster to your chili right at the end is a great way to wow the official judges or just your family and friends with your wonderful chili, whether using a smoked paprika, chili powder, cocoa, a few dashes of Louisiana Hot Sauce, or whatever you desire.
It is Wednesday and here are the CCOs scheduled for this weekend. It is chili cooking weather, so enjoy a day of "Chili, Charity, and Fun!" This is a really slow CCO weekend, but if you can get to Bastrop, you are in lucky for participating in a sanctioned CCO. If you are not close to Bastrop, there will be a lot more CCOs later this month!
Jan 7, 2012-001 - Bastrop, TX CASI. American Legion Aux 533 CCO. Held at 3003 Loop 150 East. Entry fee $20 turn-in 2 PM. Benefits Girl State/Scholarship. Make check payable to ALA 533. Contact Crystal Dear 512-844-6668. CHILI GRIND ONLY. See Cookoff next day.
Jan 8, 2012-001 - Bastrop, TX CASI. American Legion Aux 533 Sunday CCO. Held at 3003 Loop 150 East. Entry fee $18, turn-in 1 PM. CHILI GRIND ONLY. Charity TBA. Contact Crystal Dear 512-844-6668. Make check payable to ALA 533.
