The 2nd Annual Philly Chili Cook-Off

H

HardScrabble

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Just got in on time to catch the ARCA tape on Speed.

Think I may enter this shindig next year. Roamed the contestants area and conned a few tastes from the folks. Think I can beat most of 'em.

Anyways, the main attraction is an all day outdoor concert. Headliners for today were Martina McBride and Tim McGraw. Not a big McGraw fan though some his tunes are OK. Martina, now that woman can sing. "Broken Wing" is one of my favs.

Weather was perfect.
 
I've never been to a chili cookoff. Definitely wouldn't mind going. Was the competition that weak, or is your chili that good, HS? (And, if it's the latter, I want a recipe!) :D

I always wanted to go to the Gilroy Garlic Festival in California. I drove by Gilroy once or twice, and was supposed to move nearby at one point, but I never made the festival. You can never have enough garlic, IMO. Must be another Italian thing...
 
Originally posted by abooja
I've never been to a chili cookoff. Definitely wouldn't mind going. Was the competition that weak, or is your chili that good, HS? (And, if it's the latter, I want a recipe!) :D

I always wanted to go to the Gilroy Garlic Festival in California. I drove by Gilroy once or twice, and was supposed to move nearby at one point, but I never made the festival. You can never have enough garlic, IMO. Must be another Italian thing...
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I have been to gilroy......when i lived up in northern ca..you have got to go..........everything is garlic..everything smells like garlic.......they even have garlice ICE CREAM.................:D
 
Well boo
The ones I tested were good but not great IMHO.

I don't really use a recipe, but here's a few of my "secrets".

I use 75% beef and 25% pork. Sometimes a little more pork but never less. Do not buy it ground. I either grind myself with the coarsest grind plate I own, or chop it by hand if I have time. By hand is best, but it takes a while.

I use no water, black coffee instead.

Get the best chili powder you can find.

I grind my own cumin, this spice is to me the real taste of chili. I use one of those little coffee grinders.

I grow my own jalapenos and they supply 80% of the heat. If making for a crown I generally remove alomost all of the seeds and then saute the peppers to start the whole pot off. If going for more heat I leave the seeds in. If going for killer hot, I grind some of the seeds as well (do not saute the ground seeds). The resst of the heat comes from cayenne pepper. Some folks like to use habanero peppers and I grow those too, but the taste of the habaneros doesn't seem quite right for chili. If you need or want atomic heat levels though they can provide it.

More garlic than most recipes call for.

Gotta use the darkest kidney beans you can lay your hands on and again more of them than most recipes call for.

If I can cobble together a recipe I'll post it in the Grillin' forum later this week or next week. I kinda do it by "feel". :D
 
Whoah! That's one impressive sounding recipe, HS. I am completely wowed!

You use a combo of beef and pork, huh? I never heard of doing that. And you hand grind it?!!! Plus you grow your own jalapenos (I've done that!) and grind your own cumin (I usually don't bother doing that). You are a true chef, my man. I bow to your chili expertise.
ernaehrung016.gif
 
ACK!!! I didn't do anything today, I could've gone to Philly today. I LOVE chili.

:mad:
 
I thought Lukenbach, TX was the Chili Cookoff capital of the world?:D
 
Originally posted by cutiepie24
I have been to gilroy......when i lived up in northern ca..you have got to go..........everything is garlic..everything smells like garlic.......they even have garlice ICE CREAM.................:D
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Didn't we stop at Gilroy for lunch when I moved you down here? I didn't eat any garlic ice cream........did I?:D
 
Believe it or not, I actually have a recipe for garlic ice cream. It's from The Stinking Cookbook, which I picked up when dining at The Stinking Rose garlic restaurant in San Francisco a couple of years back. Here it is:

Garlic Ice Cream

Serves 4-5

Ingredients

3 cups whole milk
1/4 teaspoon freshly chopped garlic
1 vanilla bean, split in half
1 cup heavy cream
1-1/2 cups granulated sugar
9 egg yolks

Preparation

1. Put milk, garlic and vanila in a saucepan. Bring to a boil and remove from heat.

2. In a mixing bowl, blend cream, sugar and egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture, stirring constantly.

4. Return the combined mixture to the pan and stir continuously over moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cool in an ice bath.

6. Freeze until firm.



Blech! :bleh:
 
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