Does anyone know what the underlying philosophies are of the spice drops used by competitive chili cooks?
It seems that they have an initial drop after the chili first hits a boil, the heat is turned down and then there are drops every 30 minutes or so for roughly 2 hours.
Anyone familiar with this? Is the first drop the basics (salt, pepper, etc), the second mild spices and the last serious spices? Is there a method to the layering?