Tips For Great Chili from Chilly Willie Competitors

Chili takes many different forms.

There’s red, green, with beans, without, that weird pungent type they put on spaghetti in parts of Ohio and bury in cheese.

Some make theirs with beef. Others use pork, chicken, turkey, wild boar or venison. And we haven’t even talked about spices.

With all these different worldwide variations on one of the greatest comfort foods of all time, Patch decided to let the experts share their own advice on cooking superb chili.

We asked participants in Orland Park’s upcoming Chilly Willie Chili Challenge to share their knowledge about competition chili.

On Saturday, you can taste these chefs’ skills in action starting at 2 p.m. at the Orland Park Civic Center, 14750 Ravinia Ave. Cost is $5.   

-Bill Pierson, CASI Regional Referee, Chillini Pod Treasurer/Membership

“Never underestimate the power of salt. People will tell you they don't like salty chili, but they do. They really do. Especially if it's hot and humid and the judges have been drinking beer.

“A certain amount of grease is good. It makes the gravy nice and smooth and carries the flavor. Beginners tend to think they need expensive, lean meat. Not true, it makes the chili too dry. “

-Jose Torres, Executive Chef at Rock Bottom Brewery

“Make the chili flavorful and not overly spicy. If you get it too spicy it's going be a turn off for the judges. Anyone can make spicy chili but getting good chili flavor is the key to winning.

“You want to have a balance of heat and flavor.”

(Editor’s note: Torres won the People’s Choice award at last year’s Chilly Willie. He also won the first chili cook off he ever entered In Dixon in 1980.)

-Patrick Gustafson, the Not Quite Freemasons of Chicago

“The one main thing that applies to both (competition and everyday chili), although many many chili cooks will (cheaply) disagree, is that you need to start with a good quality meat.

“The spices can vary depending on who you are cooking for, but the meat quality is always constant. It doesn't matter if you cut your own meat or use ground beef, it must be good quality.”

-Jim Filgut, a.k.a. Dr. Feelgood

“Be extremely nice to the event organizers and thank them personally for their efforts! Have fun and make friends. Make the most delicious chili you can.”

Look at the attached document for competition rules and more tips.