I've entered a Chili Cook-off at work and was wondering if I could get some recommendations from the OB. I've got a pretty solid recipe but I could always use some other helpful tips.

post your recipe and we'll tell you if it's good or not.

but seriously, give us a few of your details to make it better than the rest.

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Not all those who wander are lost.

there was a thread on this, but i cant search.

no beans, do not use a store bought chili powder ( adams, gebhardt etc. )

Buy your chili powder from a specialty store such as Pendery's in Ft.Worth www.penderys.com

Penderys even has recipes from past Terlingua winners, but be careful and ask yourself...are these real recipes or misinformation to throw you off????????? :-)

or REO Spice in Huntsville, you can buy this one at several places locally

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Been cooking in Chili cook-offs as long as I can Remember

C4 Chili & BBQ

[This message has been edited by txbbqman (edited 10/2/2008 9:48a).]

[This message has been edited by txbbqman (edited 10/2/2008 10:09a).]

www.penzeys.com for spices.

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www.penzeys.com for spices.

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Wisconsin for spices.....not in my chili

no offense, but I want go old fashion Texas spices in mine

+1 for Penzeys. They provide the best spices available.

Let me clarify myself a little

I am not knocking Penzeys spice, I have never tried them

All I am saying is I can't wrap my head around using a Yankee spice in a good ole bowl of Texas Red

It's kind of like eating a soup sandwich...it just don't work.

Penzys simply makes and distributes spices...the same spices that, for instance, Adams makes. Just a higher quality, IMHO. Better quality ingredients = better chili if you ask me.

My wife won a chili cookoff in BCS using Wick Fowler's 2 alarm kit.

No ****.

Wick Fowler's is hard to beat for a quick pot of chili.

+1 for Penzeys. I buy all my spices in bulk from them, and they have a Houston store, so they are in TX. You think that they bottle up Ancho chili peppers that were grown in New York? C'mon.

I'll also throw in another +1 on their Italian Sausage spice. I mix it in every year for a batch, and it's some good stuff. I add red pepper flakes and paprika to it.

[This message has been edited by tx4guns (edited 10/2/2008 11:36a).]

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My wife won a chili cookoff in BCS using Wick Fowler's 2 alarm kit.

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Probably Chilifest, those guys wouldn't know chili if it walked up and slapped em

Here is the story and recipe behind Real Texas Chili:

When Texas was very young, the only beef available was the scrawny wild and mean longhorn and man was the beef tough. The poor chuck wagon cook had to cook it for hours in order to get it tender enough to eat without a bowie knife or hatchet, then it was tasteless. So necessity was the mother of invention and he borrowed chili powder, dry chili peppers, dry garlic, and masa flour from his Mexican neighbors and such other ingredients as he could carry in the chuck wagon and created:

Real Texas Chili
3 lb round steak
6 oz suet - cut in pieces*
½ teaspoon garlic
2 teaspoons salt
1 teaspoon black pepper
4-6 tablespoons chili powder
8 tablespoons masa harina (Mexican corn flower)
6 cups hot water
2 tablespoons vinegar
2 teaspoons or 2 cubes beef bouillon
Red chilies – dried and chopped or crushed (use sparingly to taste)

Remove gristle and most of the fat from the meat, cut into ½ inch cubes. Place suet in a large heavy saucepan and render it. Discard the residue. *(I substitute 3 tablespoons of vegetable oil to reduce the fat content).

Sauté meat in the hot fat until lightly browned. Add garlic, salt, pepper, and chili powder. Mix well and allow seasonings to permeate meat for a few minutes (about 10).

Sprinkle in masa harina (I mix masa harina and flour in equal parts) and mix thoroughly. Add hot water, vinegar, bouillon and chilies. Lower heat cover pan and simmer until meat is practically dissolved in the chili (usually 4 to 6 hours). If the chili becomes dry while cooking, add a little water from time to time. Correct seasonings, skim off some or all of the grease (you won’t have any using vegetable oil) from the surface. Serves 6 to 8 generously.


NOTE: If you like onions, cheese and beans, REAL TEXANS serve them on the side – never in the chili. PLEASE DON’T EVER PUT TOMATOES OR TOMATO PASTE IN CHILI – THAT IS FOR YANKEES!!






[This message has been edited by ecaggie08 (edited 10/2/2008 11:35a).]

Sounds like we need to have an OB chili cookoff sometime this winter to see just how good you guys are.

tx4guns, I wasn't knocking Penzeys, I just never heard of them.

The Yankee part was a joke, I know you guys can laugh.

I will give Penzeys a try and y'all try Penderys, we both might learn something.

I am up for a OB chili cook off, just say when and where

agree with an OB chili cookoff. . .when and where?

[This message has been edited by ecaggie08 (edited 10/2/2008 11:43a).]

I'm down...I'll slip some beans in mine and insist it's real chili so txbbqman blows a gasket.

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I'm down...I'll slip some beans in mine and insist it's real chili so txbbqman blows a gasket.

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It will take way more than that for me to blow a gasket.....but nice try

What about chili made from ketchup and ground beef?


Is that "blown gasket worthy"???

hey to each his own taste, if that's the way you like it go for it...just don't expect me to eat it

When/Where. Let's do it. I suggest a COLD month like late Jan or Feb.

EDIT: Anybody got a big HD TV? Let's do it for the Super Bowl.

[This message has been edited by tx4guns (edited 10/2/2008 11:59a).]

Superbowl sounds like a great idea

Sounds like fun

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When/Where. Let's do it. I suggest a COLD month like late Jan or Feb.

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I already have my heat on.

Oct 18, 2008-001 - Bryan TX CASI. Brazos Valley Elks Lodge #859 3rd Annual CCO. Held at 304 Mobile Ave, behind Triangle Bowling and Old College Ave, look for signs. CASI Division entry $15. Elks Division entry $10. Turn in both at 2pm (Also Grind Only) 50/50 Beans 5.00 turn in noon. RV hook-ups $5.00 for weekend Limited Numbers call for a spot. Benefits local community projects. Entry fees lowered because of fuel cost. For more information Roger Schoppe email rschoppe@athletics.tamu.edu, 979-22-5611

Oct 19, 2008-001 - Bryan TX CASI. Sunday Brazos Valley Elks Lodge #859 3rd Annual Chili Cookoff. Held at 304 Mobile Ave, behind Triangle Bowling and Old College Ave. Look for signs.CASI Division entry $15. Elks Division entry $10. Turn both in at noon (Also Grind Only) Bloody Mary's $ $5. Turn in 9 AM. RV hook-ups $ $5.00 for weekend Limited Numbers Call for Spot. Benefits Local Community projects. Entry fees lowered because of fuel cost. For Information Roger Schoppe rschoppe@athletics.tamu.edu 979-220-5611

Just in case anyone is interested