Well, I joined the International Chili Society earlier this week, so I guess that means I’m committed – I’m going to enter my first-ever sanctioned chili cookoff next month in Shelbyville.
Some special spices I had ordered last week arrived on Monday, and today, our local Piggly Wiggly store started a special “truckload sale” on meat, including the cut of meat which one of our local competitive chili experts had advised me to use. Even though it hasn’t exactly been chili weather, I was itching to make my first test batch, fine-tuning a combination of various recipes and techniques I’ve stumbled across over the years. I stopped by Piggly Wiggly on the way home and bought the roast.
The chili had been on the stove for maybe half an hour, 45 minutes when the power went out – for an hour and 15 minutes. I have resumed cooking. I don’t think it will affect the flavor that much – it might affect the way the meat cooks, but who knows?
At some point, probably after I get back from my trip with the youth next weekend, I will go ahead and borrow the Coleman stove that I will be using at the cookoff and make another test batch that way (incorporating any changes in the recipe that I decide on after tonight).
I don’t know what my chances are, but it’s something I’ve always wanted to do. I hope this isn’t an omen.