Sounds like a fun time but the first couple of weeks in November we'll be camping down in AZ. I'll heat up a can of beans on the ole campfire an be thinking about the competition. I'll even cook them in the can, now that's camping.
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Maybe call it very hard water, lots of calcium or lime, i really don't know what. Lots of particles in our hot water tank when we clean it out. Where we stay for two weeks at Havasu the seasonal campers all have a water treatment system. Maybe it's just where we stay. -
captainlee, we run all our drinking water through filters. I have an under sink 3 cartridge filter for the drinking water in the kitchen, plus a Britta filter/jug in the fridge. And this isn't the worst water I've dealt with. Several places we or my parents have lived get their water from artesian wells. Great for water you can chew.
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I already both shudder and look forward to the recipes. This could be in different categories to save me, Texas red, Minnesota, white, etc. Many things I wouldn't consider to be chili.Comment
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My dad was the chili cookoff guy. Back in 79 or 80, maybe 1981, my dad was selling chili out of a stand at a flea market in New York City on the weekends. A labor of love more than a side hustle, customers raved. So, he loaded up the Datsun and drove us down to Austin to compete in a CASI cookoff.
Now, dad's early chili was a green chili, pork based. There was no blind judging of his bowl, because, he was the only green stew out of the whole cookoff. Folks at the cookoff came by his stand and one guy, thick Houston style accent, said, "That's real good... it ain't chil-eye, but it's real good."
Dad returned to New York, small plaque for having traveled the furthest to get to the cookoff in hand, and plan in mind. He developed a red beef chili, named Norman's Red Revenge. 4 alarm hot, beef seared over wood ahead of stewing... it was a kick ass take no names chili, but delicious. Every single time. Too hot for many judges in the Northeast, but still, tasty. It was revenge on every judge who stated that the green pork chili was not chili.
Dad was ahead of his time.
Now, the decision is what to put in... Red Revenge? The Spare Rib Chili? The New Mexico Red? the Revised and Improved Kenji?
I dunno, but I have time. I'm in.Comment
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I'll have to try to attend this..
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Just curious, has a date been set for this yet? I might have missed it, I’m not really good on reading comprehension any more.Comment
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Looky here, just send me the trophy now. Cause here is my entry:
Topped off with chunks of this:
Kev for the win!!! All accolades graciously accepted.
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Panhead John WayneT realdocBBQ you guys are too high brow. I'm thinking a cold old English 800, maybe a schlitz but preferably a smooth Billy d colt 45Last edited by klflowers; October 4, 2022, 11:27 AM. -
Draznnl i'ma contract Richard Chrz to take my pics. Boom!!! It's over -
Well, now klflowers they were asking specifically for wine recommendations, not malt liquor, or I woulda surely mentioned the O.E.!
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Donw I grew up in Detroit. I am familiar with all Hormel products. Too familiar...Comment
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I grew up in Austin. I’m very familiar, unfortunately. Although I do like me some spam. -
I like some SPAM on occ as well. Not too often, but occ. I need to think about how to incorporate some SPAM into my BBQ smoking... -
Quite a long while ago, we had a location on the west side in Cincy, called chili hill.
There was a Hormel plant. Best thing I can remember was corned beef hash!
It had to compete with Skyline n Gold Star n Empress Chili. Yum,ahh the good ol’ days
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Kevin, if you ever get to Maui you need to meet our relatives there as you’d fit right in. This is a photo I took of their shopping cart when I went shopping with them at the Safeway in Lahaina. I have to get one of their stock up trips to Costco sometime. That would a be a really impressive haul of SPAM.
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I forgot my crowning glory, the thing that will elevate my chili beyond even the highest expectations and make all of you fall at my feet. I give you... gubmint cheese
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At least that's real cheese - not 'pasteurized processed cheese food' -
Oh man, summers at grandma's with gubmint cheez and blue milk for our puffed rice!Last edited by CaptainMike; October 4, 2022, 08:06 PM.
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Same shelf as velveeta, not even refrigerated.Comment
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Anyone wants to just quit and leave the field now...
Weeeeell, cain't say as I blame ya. Knowin' yer overmatched is half the battle.Comment
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klflowers I was nervous when I saw the Hormel as I knew you were going to be a stiff competitor.
When I saw the spam I admit to a twinge of doubt in my ability to play in that league.
When you played the cheese card I knew I was holding a pair of twos at the big boys table…I fold!!!Comment
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Chili on the Bronco? Linda and I are in.Comment
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I’ve decided that my only hope to best klflowers and his Hormel Gubmint Cheese Chili was to build a new pit and buy a new Dutch Oven and practice practice practice…
So the pits built, I bought a handle of Jim Beam to make sauce and keep me motivated and a 17 lb prime packer but I need a 8qt Cast Iron Dutch Oven…what’s the best one guys and gals?Comment
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