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The Water Cooler
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Venison Chili
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<blockquote data-quote="dennishoddy" data-source="post: 3044283" data-attributes="member: 5412"><p>My Chili that made 5th place in the State Championship of Ok used Masa flour as a thickener. It's a unique flavor lots of judges haven't tasted. </p><p></p><p>Venison with pork liver fat added for the protein. </p><p>I've added some beer on occasion to enhance the flavor to a different level.</p><p>The lime mentioned above, will be in the next version to try, that could be an interesting add on. </p><p></p><p>Hint....if your competing in a chili contest, and the judges are not C.A.S.I certified, but local celebs for judges, add plenty of salt, and run the beans through a blender adding in small amounts to the chile for added flavor levels. The locals typically eat theirs that way, and you have to cook for the judges.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3044283, member: 5412"] My Chili that made 5th place in the State Championship of Ok used Masa flour as a thickener. It's a unique flavor lots of judges haven't tasted. Venison with pork liver fat added for the protein. I've added some beer on occasion to enhance the flavor to a different level. The lime mentioned above, will be in the next version to try, that could be an interesting add on. Hint....if your competing in a chili contest, and the judges are not C.A.S.I certified, but local celebs for judges, add plenty of salt, and run the beans through a blender adding in small amounts to the chile for added flavor levels. The locals typically eat theirs that way, and you have to cook for the judges. [/QUOTE]
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