Post by Wayne Copeland on Feb 15, 2009 23:11:36 GMT -5
One thing I would highly recommend for better final product is to use fresh seasonings. I never really gave it much thought before, but after I started cooking competition chili, I soon learned that the seasonings all had a somewhat short shelf life. It seems that all the chili heads ordered their seasonings directly from the various seasoning dealers instead of buying them from the local supermarket...and the difference is significant. They also refridgerate their chil seasonings to keep them even fresher and replace them after 6-8 months. Try it if you really want your seasoning to help your meat out.