The Great Chili Confrontation: After Action Report

[trof]

Just returned from the Habitat for Humanity Women's Build Great Chili Cook-Off. I've attended as a consumer for the last 4 or 5 years. This was my first time as an entrant. I represented the Baldwin County (AL) Democrats.

The whistle blew at 11:00 a.m. and people started to line up in front of my table. I began to ladle out chili.
I soon developed my spiel.

"This chili is made using genuine Baldwin County venison. There's 10 pounds of meat in here. It's half venison hamburger and half venison steaks. I did the steaks on the grill before I cubed them. Gives it a little more interesting texture and a kinda smoky flavor.
It's from a 50 year old recipe.
Here, hold your bowl a little closer.
In fact, this recipe was the winner in the very first chili cook-off, back in 1957 in Terlingua, Texas.
That famous contest, later called "The Great Chili Confrontation" and immortalized in a book of the same name, was between Wick Fowler, a reporter for the Dallas Morning news, and H. Allen Smith, American humorist. Mr. Smith wrote the book.
Woops, watch your fingers. Here's a napkin.
Wick Fowler was adjudged the winner in that historic cuisinal contest and this is his recipe.
Mr. Smith claimed foul and that the judges had been bribed by Mr. Fowler at an all night drinking fest before the morning of the contest."

By 12:15 we were out of chili. Some folks would come up and ask "Is this where you got the deer chili?"
Nothing like word-of-mouth. People came back for seconds and thirds.
When I could no longer get any into the ladle, folks were literally up to their elbows in the 5 gallon pot, scraping the bottom with their spoons. That is a cook's greatest compliment.

Since we'd run out, we packed up and left ( two jumps ahead of a thunderstorm) before the official 2:00 end time.
So...I don't know if we won or placed yet.
I think we may have won the "Peoples' Choice Award". Eaters can "vote" for your chili by putting money in your Habitat collection jar.
We got $73 and the head lady seemed impressed with the amount.
I'll let you know how we did in the prize category.

Oh, I had a couple of signs on my table. I'll post them later so this isn't so long.

[Benfea]

1. Congrats!

Were there any arguments about whether or not chili should have beans? Or were there no Texans around? ;)

[trof]

5. No one complained. See "sign" below.

[Shine]

2. Great story, trof!

Congrats! How fun to combine something you love doing with a good cause. :thumbsup:

Kudos to you!
:toast:

[trof]

10. It sure is.

miz t. and I had fun cooking all yesterday.
Doing stuff in the kitchen and just bee-essing.
And it was fun dishing it out today. Met lots of interesting people.

[trof]

3. The sign explaining my chili:

Can't do all the type fonts and colors here, but you'll get the jist:

"ZERO-PORK CHILI"

OUR CHILI IS LOVINGLY HAND PREPARED *
BY BALDWIN COUNTY DEMOCRATS
WITH CHOICE,
CUSTOM CUT, GRADE 'A', ORGANICALLY GROWN,
BALDWIN COUNTY VENISON.

Yes, it has beans.
The finest Gourmet Pinto Beans that Winn-Dixie can supply.
Beans are an excellent source of protein.
If you're a visitor from Texas, get over it.

IT IS ABSOLUTELY IRON-CLAD, BRASS-BOUND,
DOUBLE-BARREL
GUARANTEED
TO BE NEW AND IMPROVED, NON-NUCLEAR,
NON-TOXIC,
NON-ALLERGENIC, ALL NATURAL,
PEANUT-ASBESTOS-LEAD FREE,
SAFE FOR PETS AND CHILDREN OR
DOUBLE YOUR MONEY BACK **


Hand Stirred! ***

* No mechanical, electrical, nor electronic devices whatsoever were utilized in the preparation of this Nonpareil Chili.
** Less shipping and handling, re-stocking fees, and gratuities.
*** Stirred COUNTER-CLOCKWISE ONLY!

[Benfea]

11. In defense of Texans...

They disagree with each other about whether or not chili should have beans, which is half of the fun. It's sort of like letting New Yorkers and Chicagoans discuss pizza. ;)

[crispini]

16. I like beans.

But I like without beans too! :D

[trof]

17. Without beans=Chili dog.

With beans=In a bowl.

[crispini]

21. My. You are correct!

:thumbsup: !!!

[BikeWriter]

4. Good show, Trof! It sounds like a good charity.

[trof]

6. I like doing things where you can make a difference

in one person's life.
It's a hell of a lot more gratifying than writing a check to a mega charity.
Habitat does GOOD work.

[trof]

7. I also had a "CHILIHEAD'S FIRST AID STATION" sign:

Big bowl of Tums with a spoon in it.
It was quite popular towards the end of the tasting.
;-)

CHILIHEADS' FIRST AID STATION






"TUMS FOR THE TUMMY"

FOR REASONS OF HYGIENE PLEASE USE SPOON
AND KEEP YOUR GRUBBY LITTLE MITTS OUT OF THE BOWL.

THANK YOU

[Gormy Cuss]

8. Tipping my hat ...

It sounds like it was well worth the effort!
:toast:

I had the "Great Chili Confrontation" book for years. It was funny. I left it behind in one of my long distance moves and I wish I still had it. I do have Jane Butel's Chili Madness -- some very tasty if a bit unusual bowls of red in that cookbook. There's even a green chili.

[trof]

9. I still have a paperback of "TGCC" that's falling apart.

I used to make H. Allen's recipe.
Then I found out about Wick's.
Available NOW in kit form.
"Wick Fowler's 2 Alarm Chili Kit".
All the spices. You just add 2 pounds of meat and a small can of tomato sauce.
Unbeatable.

[JitterbugPerfume]

12. Of course chili has beans

when my kids were small (and I was a single mom of 5) I used to put macaronni in chili to stretch it


now my kids still love macaronni in chili <sigh.>

[trof]

13. I have heard that was a midwestern thing.

When we lived in Illinois I had that at a neighbor's house.
It was good.
I try not to get TOO hung up on "right" and "wrong" ways to prepare food.

One of the best "barbecue" dishes I've ever had is prepared in the oven.
"THAT'S NOT BARBECUE!" purists will say.
Well, it tastes like barbecue and it's damned good.

[Elidor]

14. Just as long as it's pork and not beef

;-)

[trof]

15. ha ha ha ha...thanks for the laugh.

Yep, there's always that "pork vs. beef" thang.
I like my pork ribs and Boston butts, and I like my Texas brother-in-law's beef briskets too.

"Southern" is typically pork and "Western" is beef.
I guess it's what they raise.

[Rabrrrrrr]

18. Ih - my dad loved macaroni in chili. I didn't.

And I still don't.

And I think you are right it's a midwestern thing - I haven't seen it anywhere outside midwest.

[trof]

19. The ever popular "Chili-Mac":

INGREDIENTS:

* 1/2 cup chopped onion
* 1 pound lean ground beef
* 1 tablespoon vegetable oil
* 8 ounces elbow macaroni
* 1 can (16 ounces) kidney beans, undrained
* 1 large can (16 ounces) tomato sauce
* 1 cup water
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1 cup shredded Cheddar cheese

PREPARATION:
In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes. Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.
Chili Mac Recipe Serves 4.
http://southernfood.about.com/od/pastabake/r/bl30610m.htm

[Kali]

22. I have pretty much stayed out of the beans in or out of chili

Beef or pork, sweat or vinigar, ribs or brisket (all good to me), but gotta step in on this one - chilimac...no beans.


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by the way - good job and sounds like the day was lots-o-fun. Great signage and your recipe sounds tasty.

[Bunny]

20. Sounds good, trof, and good for you for participating!

:thumbsup:

And although I will admit that I'm not crazy about venison, I'd try your cooking anytime.

PS - how is it possible that you can make chili without beans? What type of sick, demented, morally depraved freak makes chili without beans?




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;) :hi: