what i do is take beef roast, use a meat syringe and inject it with a bunch of spices and mixtures.

ground fresh basil, paprika, chili peppers, chili pepper, black pepper, salt, garlic, sundried tomato paste, cummin, brown sugar, worcestire sauce, touch of vinegar, and some extras wisked together with water and olive oil.

everything together injected into the roast and cooked in a crock pot till fully cooked ( slow 8 hours ) then i put it thru a meat grinder ( mincer ) with some cooked lamb and pork.

for vegetables i bbq corn while on the cob till its charred a bit then removed and added to the chili. fresh onion and chives with a can of heinz bean medley mitxure, red kidney beans and then add fresh sweet peppers and capers put into a crock pot on low for 6 hours then served the next day.

I usually win the contest but hard to compete against really spicy chili with chunks of pineapple to offset the hot spice.

i prefer mine as original and hold the extra spices as a secret, but do you know of anything else that can be done to put my chili over the top to win my upcoming contest on july20th/07 as would like the bragging right again.

thanks,

cheers, Brad ( hopefully #1 chili man again )