The chili cook off season is almost upon us. I'm taking this season off from competing, but will be traveling with Hubby to all the cook offs. They will be a nice break from the TTC.
One question we often get at the competitions from the crowds is "Is your chili hot?" Umm, yes? There is supposed to be a spicy element when you make green and red chili. The more appropriate question would be "On a scale of one to ten with ten being call the fire department, how hot is your chili?" Of course, my ranking of seven could be your ranking of three, if you're wimpy.
We also make salsa for these competitions. It takes a lot of money, time and effort to put together a good salsa. One suggestion if I may, if you are standing at a booth to taste the salsa (which is usually in a serving bowl with chips in another basket), take one chip, dip it once, then back away from the booth! Don't shove it in your mouth to have it dribble back into the bowl. And for Pete's sake, don't double dip! Some people truly forget their manners (this of course assumes they have manners to begin with).
If you're out and about this summer and want to check out a chili cook off, please click on the International Chili Society's website to find out dates and locations. These cook offs are all over the United States, and some even down in Mexico. You'll not only have lots of fun, but you'll sample some pretty amazing chili and salsa too!
