Texas Chili Cookoff - Fun

NOTE: For those of you who have lived in Texas, you know how true this is. They actually have a chili cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the San Antonio city park. The notes are from an inexperienced chili taster named Frank, who was visiting from Springfield, Illinois.

Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) 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: (Frank is Judge #3)

Chili # 1 Eddie’s Maniac Monster Chili…

Judge # 1 – A little too heavy on the tomato. Amusing kick.
Judge # 2 – Nice, smooth tomato flavor. Very mild.
Judge # 3 – (Frank) What the hell is this stuff?! You could remove Dried paint from your driveway. Took me two beers to put out the flames. I hope that’s the worst one. These Texans are crazy!

Chili # 2 Austin’s Afterburner Chili…

Judge # 1 – Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 – Exciting BBQ flavor; needs more peppers to be taken seriously.
Judge # 3 – Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver They had to rush in more beer when they saw the look on my face.

Chili # 3 Ronny’s Famous Burn Down the Barn Chili…

Judge # 1 – Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 – A beanless chili, a bit salty, good use of peppers.
Judge # 3 – Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting pie-eyed from all of the beer…

Chili # 4 Dave’s Black Magic…

Judge # 1 – Black bean chili with almost no spice. Disappointing.
Judge # 2 – Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.
Judge # 3 – I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT…just like this nuclear waste I’m eating! Is chili an aphrodisiac?

Chili # 5 Lisa’s Legal Lip Remover…

Judge # 1 – Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 – Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 – My ears are ringing, sweat is pouring off my forehead, and can no longer focus my eyes. I farted and four people behind me needed paramedics. 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 the pitcher. I wonder if I’m burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Pam’s Very Vegetarian Variety…

Judge # 1 – Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 – The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 – My intestines are now a straight pipe filled with gaseous, sulfuric flames. I pooped on myself when I farted and I’m worried it will eat through the chair! No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my butt with a snow cone.

Chili # 7 Carla’s Screaming Sensation Chili…

Judge # 1 – A mediocre chili with too much reliance on canned peppers.
Judge # 2 – Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.
Judge # 3 – You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost 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 to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to 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 4-inch hole in my stomach.

Chili # 8 Karen’s Toenail Curling Chili…

Judge # 1 – The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.
Judge # 2 – This final entry is a good, balanced chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor fella, wonder how he’d have reacted to really hot chili?

The problem as I see it is that the “chili taster” is from Illinois. What the hell can anyone from Illinois know about chili ?? It’s kinda’ like the New York City salsa…

In Texas (take your hat off when you say that) there are no beans in chili. Beans is beans and chili is chili.

Now in other states this is not always the case. In fact, here in Kentucky you can get (ready for this) Elbow Macaroni in chili if you don’t watch out.

Having spent 7 years in the Republic of Texas just north of Dallas, I grew very fond of real Texas Chili and now the only place I can get it is here in my own kitchen.


Clint

I feel closer to HIM when I’m fishing.

How about posting some recipes? -Migs

I mwas stationed on TDY at Ft. Hood Texas ( my hat is off) a “few” years ago and I had the misfortune of attending a chili cook-off in Lampassas (sp). I had only 4 alarm outta a choice of up to 10 alarm and scarred my vocal chords. My voice changed THAT day. Vast quantities of Lone Star ( hat’s off again)were consumed that day to no avail. Funny thing though, I’d give up my best fly-rod to relive those days.
Never a truer truth “Beans is beans and chili is chili” .

Mark


I’d rather be in Wyoming!

I lived in Houston for 4 1/2 years. In the chili cookoff one year, I think the top chili was “Dog’s Breath Chili”. I’ve forgotten the ingredients that led it to be called that.

And it is definitely is true that no true Texan likes beans in their chili.

True Texans also like their steaks burnt (some call that well-done). I think it has something to do with trying to make a Texas Longhorn steak edible.

LoL, I agree with BlueGill Bud, there’s no telling what you’ll find in your chili here in KY.

I was born and raised in the Great State of Texas. In high school my partner (Joanna Craig ~~ now that girl could cook) and I won a local chili cook off with our Space Shuttle Fuel Brand Chili. I didn’t think it was that hot ~~ but others did.

And the gentleman was right ~~ there are no beans in chili.

I too am a hot food person. In Bolivia we eat Locotos, which are hot green chilis with everything. We also serve Llajua with most foods. Llajua is a a mix of spices, tomatoes and chili peppers ground on a stone mortar. Outstanding! Closest US thing is HOT salsa! Some day I’ll take a few cans with me to the US and send them to JC and you all-Migs

The hottest food I have ever eaten was in a little cafe in Santa Cruz, Bolivia. I had some type of fish. I think the translation was “the devil’s fish”. I washed it down with a cold Inca Cola.

Regarding the “take your hat off” comment. Of course, in Texas you take off your hat when you’re inside.

But, in Mississippi, you wear your hat inside. So if you go into a fancy restaurant in Jackson, everybody’s wearing their cowboy hats.

NOW for ALL who think an Illinois resident don’t know CHILI I WILL have you know your wrong.BIG time. AS a former judge of chili cook offs I outta know.
No proper chili only has beans when
A:Ya poor and run outta meat
B:yous a wanna be TEXAN
C:yous be IGNORANT

Actually was a Judge many moons ago.Yes I actually do know Chili and yes I do live in Illinois but I was RAISED in TEXAS!!!

Ya gotta love it nottin like ulcer cotterizing,tail burning,flame throwing,5 beer CHILLLLLLLLLIIIIIIIII!
Gotta go get my cast iron cook pot out and get the cornbread started cold weathers a coming and its CHILLLLLLLLLLIIIIIIIII tiiiiimmmmmme!!!

And for those that ain’t never cooked no for
real chilli, it don’t start with hamburger!
Warm regards, Jim

I’m from Brooklyn, the “show me” place, so a good recipe is…

jed

Jed,
OMG! Brooklyn’s in Missouri!!!

Migs…I was in tears! This post is hilarious!

Folks…The ONLY time I insert beans in chili is for my “Deans List Student”, “morally perfect”, “personality plus”, “Future Special Ed Teacher” and “BEAUTIFUL” youngest child Maggie!..Maggie WANTS beans, Maggie GETS beans!

All…I have MANY chili cookbooks/recipes…speak & ye may borrow!!!
Mike

Ohiotuber, bein’ a nice Irishman and all, I presume that you NEVER omit the potatoes from your chili.
EdD, the “D” stands for “Dillon”

You know you guys and gals are welcome at my house right? I’ll cook up a storm for days on end! By the end we will all be eating yoghurt to quench the fire! I’ll buy enough hose to connect to our backsides and run them out the house a fair distance! -Migs

Hey there Teasels,
I really not sure, by your comment, which side of the meat/beans issue you espouse but IMHO the “average” chili consumer expects beans. Yes, beans are/were used to" S T R E T C H" the stew and are even used in Texas as a matter of personal preference. Beans also act as a thickening agent. Texas chilis’ thickening agent is the quanity of meat ( 1/2 inch cubes of sirloin etc.)Texas chili also tends to be a bit soupier than it’s beans included alternative.
Once upon a time chili was chili with a standard minimal number of ingredients. Since it’s popularity caught on, the “recipies” are endless. Nutmeg, cinnamon(sp), scotch whiskey etc.are not uncommon nowadays in these concoctions and are considered " secret" ingredients. As for me, I’ve never had bad chili but I have had hotter than I can stand chili and do stay away from that.
Since all chilis include the “basics”, all you chili recipe dudes could post YOUR one or two secret ingredients.

Migs: Your original post remind me also of a Scottish gentleman who was chosen to be a Scotch tasting judge and was wondering why the other judges were so critical at every sample they tasted because they were spitting after tasting. And he personally could find no problem with at least the first seven ( and there were twenty five). Thereafter the story was replete with various “humerous” Scottish invectives etc. Unfortunately you’ll have to use your imagination till I locate this gem.

Mark


I’d rather be in Wyoming!

[This message has been edited by Marco (edited 19 October 2005).]

all this talk about chili…

Im getting in the mood…

deer season is here… and man can I make some damn good… damn hot venison chili!!!

Teasels,

If you were born and raised in Texas then we won’t hold living in Illinois against you. I’ll concede that you know about chili given those conditions…

As for secret ingredients my favorite recipe includes bacon and beer among other things but NO beans !!