Super Chili-Bowl Weekend

For those mayonnaise eatin sissies out there . Here's Franks Recipe from the DMN.>>> (Dallas Moaning News)

2 ounces beef suet (may substitute vegetable oil)
3 pounds lean beef, preferably stewing meat
3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tablespoons chili powder or ground chile)
1 teaspoon oregano
1 tablespoon crushed cumin seed
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce
2 to 4 minced garlic cloves, to taste
2 to 4 extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired
2 tablespoons masa harina or cornmeal

Directions

Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for lower cholesterol, less grease.)

Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).

Bring to boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.

Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender. Makes 6 to 8 servings.

Note: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet, and he added 15 ounces of tomato sauce. He never served chili the day it was made, but kept it refrigerated overnight and skimmed off grease the next day, then added masa harina upon heating the chili if it was too thin. Wick Fowler's 2-Alarm Chili Kit is sold in most supermarkets.

Comment by regis101 on December 3, 2013 at 8:25pm: All that with a scoop of VWCF Super Chili-Bowl world class chili. Yummy

Comment by Cane Rattler on December 4, 2013 at 11:44am: Fer that true chilihead tastin experience gitchaself over to yer local thrift shop and bag an aluminum or steel muffin pan. Judgin is easy. Mark the muffing places with the number of the chili. Easy as droppin burgers on yer feet. For the really good chili, a plastic spoon won't do. Likely won't survive and lord knows what the red will leach out of the plastic. Not a good thought. Leached plastic. HGH, BFD, BST, who knows? So bring a durable metal or wood spoon. Bring along yer own PoochPouches to haul back some of the leavings. Roll Linen. Suitable A-tire. If'n y'all don't know the drill fetch up a copy of Francis X Tolbert's "Bowl of Red" from your local community library and soak yer head in the history and such of Chili. Oh yeah those fire-proof compartments in the muffing thingy keep competing chilis from fightin it out in yer lap. Join CASI or ICS if you really get addicted.

Comment by Cane Rattler on December 4, 2013 at 11:59am: For those mayonnaise eatin sissies out there . Here's Franks Recipe from the DMN.>>> (Dallas Moaning News)

Published: 28 November 2010 11:33 PM

Updated: 15 December 2010 02:20 PM

Ingredients

2 ounces beef suet (may substitute vegetable oil)
3 pounds lean beef, preferably stewing meat
3 to 6 ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tablespoons chili powder or ground chile)
1 teaspoon oregano
1 tablespoon crushed cumin seed
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon Tabasco sauce
2 to 4 minced garlic cloves, to taste
2 to 4 extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired
2 tablespoons masa harina or cornmeal

Directions

Cook suet until fat is rendered. Remove suet. Sear meat in fat in 2 or 3 batches. (Use oil for lower cholesterol, less grease.)

Place meat in large pot with ancho chile pepper pods and as much pepper liquid as needed to keep meat from burning (about 2 inches of water above the meat).

Bring to boil, then simmer for 30 minutes. Add remaining ingredients except masa and extra anchos. Simmer 45 minutes more, covered. Stir only occasionally. Skim off grease.

Taste and adjust seasonings. If not hot enough to suit you, add extra ancho pods that have been stemmed and seeded but not chopped. Add masa harina to thicken liquid. Simmer another 30 minutes until meat is tender. Makes 6 to 8 servings.

Note: Wick Fowler made his prize-winning chili basically the same way, but he did not use suet, and he added 15 ounces of tomato sauce. He never served chili the day it was made, but kept it refrigerated overnight and skimmed off grease the next day, then added masa harina upon heating the chili if it was too thin. Wick Fowler's 2-Alarm Chili Kit is sold in most supermarkets.

Nutritional Facts Per Serving

Calories: 212.00, Total fat: 9.00g, Calories from Fat: 38.00%, Sodium: 979.00mg, Cholesterol: 68.00mg, Fiber: 2.00g, Carbohydrate: 5.00g, Protein: 28.00g, Saturated Fat: 2.00g

Based on recipe from A Bowl of Red by Frank X. Tolbert

Published in The Dallas Morning News on 2008-07-16

br/>For them just startin out and who caint find the readin weapons you kin BUY a bag of Carroll Shelby's Chili Fixins complete with the how-to right on the organic brown bag. Buy two...

Comment by Philip & Diana Harvey on December 4, 2013 at 3:06pm: Man, after all this chili talkin', I'm gonna bring a (big ass) Costco size bottle of "Tums" to share with all, along with corn corn bread to help absorp all the yummy juices :) D

Comment by regis101 on December 4, 2013 at 4:37pm: Could end up being an all day eating frenzy?

Comment by Bruce on December 4, 2013 at 5:26pm: Is there another campground near by I can camp at... upwind?

Comment by regis101 on December 4, 2013 at 5:31pm: well, yeah. Brannan. There was talk earlier as a possible location. We need a scouting party to give report. Maybe the March Spring equinox GTG can be there.

Discuss. Oh, shiza. I just hijacked the thread. Sorry.

Let's talk chili.

Beans or no beans?

Comment by Philip & Diana Harvey on December 4, 2013 at 5:37pm: For crying out loud, it's a chili cook off, not a chili & beans cook off, that eliminates the need for any alternative camp grounds just alternative consciousness and that can be had with " perhaps a little wine"
PH

Comment by regis101 on December 4, 2013 at 5:39pm: Well, maybe a lot of wine. Can I have beans with that?

Comment by westywoman (Melissa) on December 4, 2013 at 6:38pm: I do not think that, in the history of the Gold Country Camper group, I have EVER seen this much pre-event chatter a full two months before the event. You guys are on pace to a record.

BTW: I thought Cane Rattler's suggestion of a muffin baking pan for a cook-off tasting was brilliant! I may hit a thrift store just for that purpose. If I see a bargain, I'll buy more than one. That is only if it becomes an actual competition. This could devolve into simply a food fest. Which is fine with me.

Super Chili-Bowl Weekend

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