Just an update on the chili thread for those that enjoyed it.

Found out that the bitterness in my batch that I fought with for the better part of four hours was most likely due to a bad batch of powder. I didn't know this, but when you purchase chili powder from a grocery store they generally grind up the chilis as is... so it's stems, seeds, skin and all.

That appalls me. I'll be buying a batch of poblanos, drying them and making my own chili powder from now on. I'm going to experiment a little bit with the heat.

Was checking in a couple of sources online, and cooks illustrated has given me some ideas for some really interesting addatives. Blackstrap mollases and high quality cocoa powder to be precise. The molasses brings smoke and sweetness without getting too sweet and the cocoa powder brings complex flvour along the lines of mole.

Should be good, can't wait to try it.

Gonna change up the meat too. Ground beef is out, despite the fact that I liked the texture. Got way more compliments on the 'little pieces of steak in my chili'. I'll probably go up to five pounds of meat, I'm not sure what cut yet.

final note, both myself and the guy that competed against each other both noticed the award the boss gave out for the event has 'Annual' on it. So I'm coming back with a vengeance next year.