Here's some CASI World Champion Competition Recipes.

https://www.casichili.net/recipes.html

First Mix of Spices:
2 tsp Fiesta Onion Granules
1 tsp Fiesta Garlic Minced
1 tbsp Dixon Medium Hot (Mild Bills)
1 tbsp Stockyards Special (Mild Bills)
1 tbsp San Antonio Original (Mild Bills)
1 tbsp Beef Bouillon Granules
1 tsp Chicken Bouillon Granules
tsp Salt
Second Mix of Spices:
2 tbsp San Antonio Original (Mild Bills)
1 tbsp Stockyards Special (Mild Bills)
tsp Cayenne (Fiesta)
tsp White Pepper (Mild Bills)
tsp Hot Stuff (Mild Bills)
1 tbsp Cumin (Fiesta)
1 pkg Sazon Goya
Other Ingredients:
2 lbs. 80/20 hamburger meat (HEB)
One can each of Swanson beef and chicken broth
One small can of Hunts tomato sauce
Directions:
1) Brown the 2 lbs. of meat, drain the grease, and return to pan.
2) Add the beef and chicken stock along with the tomato sauce and bring back to a boil.
3) Once boiling, add the 1st dump and let it simmer for 18-20 minutes.
4) Turn off the fire, and let it rest for about 45 minutes.
5) Turn the heat back on, add the 2nd dump and bring to a boil for 20 minutes.
6) Salt to taste

AggieRoofer14 said:

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competition cooking is always the most subjective thing you can ever compete in, nobody's taste are the same.

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^ this.

I've participated in chili cookoffs at work, cooking and judging. Its crazy how different people's taste can be.

One time, the group that won (international company with a VERY diverse nationality) were a group of Indian women that googled the best chili and tweaked it after watching YouTube. It was a blind taste test and it was my favorite.

I really like brisket in chili and I try to make it before and give it a day or two in the fridge to let the flavors really meld then put it on a burner at the event and stir, stir, stir.

When I make my chili paste from dried peppers I blend them well, then press the liquid through a fine mesh strainer with a silicone spatula. I typically also steam a few cloves of garlic and a bit of sweet onion and add to the blender with a pinch of salt and some of the liquid that I steamed them with.