Chili Contest at the Texas State Fair

[Woodpecker]

As some of you know, I am a consultant in the food industry and work primarily in developing flavor systems for Fortune 500 food/beverage companies... this recipe is more of a traditional "Texas" style - my recipe contains black beans (which some purists consider a "no-no")... so if we want to debate this point, just leave them out. Also notice that I start with dried Chile pods (not powders) and there are no tomatoes - the red comes from the Chile puree. Chile pods can be ordered off of Amazon or through Penzy's...


For 4 lbs of Trimmed Meat:

(Great meat for this recipe - boneless leg of lamb, cut into 1/4 inch dice)


-4 oz. dried chilies

(3:2 ratio: Ancho / Pasilla : New Mexican)


-4 Tbl H2O

-1.5 teaspooon Baking Soda

-1 Tbl Salt


-1 T Ground Cumin


-3/4 Cup Finely Chopped Onion

-6 cloves Minced Garlic

-4 Chipolte Peppers (w/ adobo sauce), seeded, minced….


-4 Cups of Beef Stock (or mix with Chili Steeping liquid)


-3 cans drained Black beans


****************************


-2 T Brown Sugar


-3 T White Vinegar


****************************

-Additional Salt / Cumin / Minced Chipoltes



Procedure:


1) Toss meat with H20, baking soda, & Salt. Let rest for 20 minutes


2) Stem and split chilies. Seed. Toast Chile’s in 275’F oven – 4 to 6 minutes (until fragrant). Cover with very hot water and steep 30-45 minutes. Drain, but reserve water. Place Chile’s in blender, add cumin (S&P to taste). Blend with approx. ½ cup steeping water (more if needed) to make chile paste. Set aside


3) Brown meat – med- high heat, in batches. Add oil as needed. Brown first batch as brown as possible. Transfer to a bowl. Repeat until all meat is browned. Do not clean pot.


4) Brown onions / Garlic in oil until well sweated. Add Stock (or stock / steep water). Deglaze pan. Add chili paste and meat. Bring to simmer over high heat, then cut heat to maintain slight simmer. Simmer (2 hours). Let cool if possible to allow meat to absorb sauce.


5) 1st adjustment - Add beans – but do not cook more than 30 minutes. Let cool if possible to absorb chile gravy. Stir in stock/chile water if too dry…. If loose simmer a tad more – do not over stir. Check Chile paste/spice level.


6) Before serving. Bring back to gentle simmer. Adjust Cumin, Chipolte level, Salt levels, vinegar, sugar before final serving.

So no tomatoes or tomato sauce?

 

[dshumbero]

So no tomatoes or tomato sauce?

Real Texas chili contains no beans. Just steak, GB, onions, chiles, other spices. But no fart beans.

 

[Woodpecker]

Real Texas chili contains no beans. Just steak, GB, onions, chiles, other spices. But no fart beans.

Yes, I know. My question referred to tomatoes.

 

[dshumbero]

Yes, I know. My question referred to tomatoes.

They are used, usually whole.

 

[LionJim]

You're welcome nits, happy I gave you some relief from reality. Sometimes life can have so many twists & turns and can be difficult. The other phrase for this, "Life can be a ....", I appreciate woman, and prefere not to use.

You rock. For the glory, buddy.

 

[step.eng69]

You rock. For the glory, buddy.

.......of Old State" LionJ

 

[dshumbero]

http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

 

[Woodpecker]

http://www.seriouseats.com/recipes/2011/11/real-texas-chili-con-carne.html

I guess that I'm being obtuse; I apologize - I don't mean to be. Regardless, I still don't see them in the recipe you linked.

 

[RTLH]

My brother-in-law (Tommy) brought deer meat to my wife the other night, and my wife was to make chili for him. Later, my wife told me that Tommy was going to enter the chili in a contest, upon which I remembered I had a “chili contest” filed away in my black book of worthless information that I would like to share with you.

Chili Contest:
These are notes from an inexperienced chili taster named FRANK, who was visiting Texas from New Jersey... "Recently I was lucky enough to be the 10,000th attendee at the State Fair in Texas and was asked to fill in to be a judge at a chili cook-off.
Apparently the original Judge #3 called in sick at the last moment and I happened to be standing there when the call came in and was assured by the other two Judges (Native Texans) that it would be a fun event and a true taste of Texas hospitality. They assured me that the chili wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted.
Here are the scorecards from the event."

Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy shit, what the hell is this stuff? You could remove dried paint from your driveway with it took me two beers to put the flames out. Hope that's the worst one. These Texans are crazy.

Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky, with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to walkie-talkie in 3 extra beers when they saw the look on my face.

Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.
JUDGE TWO: A beanless chili, a bit salty, good use of red peppers.
FRANK: Call the EPA, I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting shit-faced.

Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills, that 300 lb bitch is starting to look HOT, just like this nuclear-waste I'm eating.

Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick.Very impressive.
JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing and I can no longer focus my eyes. I farted and four people behind me burst into flames. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks!

Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. An aggressive use of peppers, onions and garlic. Superb.
FRANK: My intestine’s are now a straight pipe filled with gaseous, sulphuric flames. No one seems inclined to stand behind me except that slut Sally. I need to wipe my ass with a snow cone!

Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: “Ho hum”, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge Number 3. He appears to be in a bit of distress as he is cursing uncontrollably.
FRANK: You could put a grenade in my mouth, pull the pin and I wouldn't feel a damn thing. I've lost the sight in one eye and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like shit to match my damn shirt. At least during the autopsy they'll know what killed me. I've decided too stop breathing, it's too painful. Screw it,I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4inch hole in my stomach.

Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: A perfect ending... this is a nice blend chili, safe for all, not too bold but spicy enough to declare its existence.
JUDGE TWO: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell and pulled the chili pot on top of himself. Not sure if he's going to make it. Poor Yank.
FRANK: --------------(editor's note: Judge #3 was unable to report)

How many gas masks?

 

[dshumbero]

I guess that I'm being obtuse; I apologize - I don't mean to be. Regardless, I still don't see them in the recipe you linked.

Depends on the recipe. Tomatoes or tomato paste.

 

[supermatt24]

Thanks for posting that, I was laughing hard! I am going to edit it to remove the derogatory stuff about the waitress (i don't find that funny) and forward it along to some of my friends. Thanks again!!

 

[flavorguy]

So no tomatoes or tomato sauce?

If you use the recipe I supplied - no tomatoes - the ancho/pasilla chilies supply the color...

 

[senatedon]

.

 

[Victor E. Bell]

Wanted to let you know it's awesome!! Made it this morning and it stayed in the slow cooker all day.
Good going.

Great! Glad you enjoyed it.

 

[jim cummings]

Wanted to let you know it's awesome!! Made it this morning and it stayed in the slow cooker all day.
Good going.

Great! Glad you enjoyed it.

I just polished off the pot yesterday. Some things...
The end results from the chili were surprisingly mild. Partly why I felt safe to eat it ALL week. Yes it's all I ate all week. Ready for something else now.
Next time around I would probably lose my additions and knock the seasonings down just a tad. Maybe add a diced jalapeño.
I want to use the beer rather than bourbon though the bourbon wasn't bad.
I will keep corn in it just to sweeten it up.
Overall I think it was very good, especially with cheese and sour cream. Definitely needed chives but can't complain. Will crock pot it as well.

 

[MtNittany]

I do a lot of chili but don't really follow any recipe. I like to use 1/2 ground chuck and 1/2 sirloin or even stew meat that I grind in the food processor to the right chunkiness.

From there, it's browning and into the crock pot (with all the fat). I'm not a chunky tomato guy, so it's always tomato sauce & tomato paste, chicken broth, lots of pureed roasted peppers (anything hot from Japs to Ghost), a big chopped Vidalia onion, maybe some bell peppers.

As far as spices - lots of chili powder, habanero powder, cayenne, white pepper, black pepper, pepper flakes, Accent (MSG!!), hot mustard powder, and anything else that feels good. A bay leaf or two during the cooking doesn't hurt either.

Beans: I buy bush's chili beans when they're bogo. Don't ever strain them. The juice is gold.

Sometimes I need to thicken it and crumbled up nacho chips are perfect. Adding a small jar of Herlocher's is a twist that I like as well.

Has to be served w/ melted cheddar and saltines. HAS TO!

 

[Victor E. Bell]

I was fortunate to be given a good number of garden chiles by a neighbor and roasted them and ground them up with some salt and vinegar to make a kind of relish (I asked about ideas for making a hot sauce on this board at the time and got a lot of good ideas.) That stuff is pretty hot so I throw a Tbl. of that in when I make chili but I'm almost out of it. The basic recipe is pretty mild, as JC noted. Not everybody likes heat, so like I said tweak it how you like. It's great if you have some habaneros to cut up and put in there. Love 'em. Going to try to grow some chiles of my own this year.