At what point does chili cease to be chili?
As a highly respected former chili judge at the Graham County Chili Cookoff in Safford, AZ I was befuddled by the news I heard today from my brother Kenny. He informed me that his homemade recipe for "Cowboy Chili" took 2nd place at a recent Stake chili throwdown. I thought that was pretty exciting, and I was thrilled to hear of his achievement.
And then he told me about the "chili" that won. It was runny and chock full of corn. CORN! I'm not sure how the midwest defines chili, but in Arizona and Texas and any other place in the US Chili Belt, there's no corn in chili. The addition of any other vegetable (fruit) other than the glorious tomato transforms a pot of chili to a steaming hot pot of stew. Most likely a very tasty stew, but stew nonetheless, and it has no place in a chili competition.
This is meant in no way to disparage the contestant who brought the stew to the chili cookoff in Indiana. He or she probably wasn't aware of this fact. Hopefully next year the judges will recognize this and get it right. And if my brother competes again next year in the Indiana Chili Cookoff, he is my favorite to win it. Hoosier favorite?
While we're on the subject of food. I had the chance to go back home a couple weeks ago and we had a great Memorial Day BBQ. My apartment does not allow grills, so I've been chomping at the bit to do some cooking by fire. Living along the Texas BBQ trail, I have grown ever fonder and of the smoked meats so prominent in these parts.
On a work trip to Gonzales, TX, my colleagues and I stopped by the Central Market in Luling, TX where a new and wonderful BBQ adventure awaited. After entering the front door, a line of people filed toward the doors of an interior enclosure - the smoke room - where the smoked meats awaited.
Once inside the inner realm, the glories of slowly cooked brisket, ribs and sausage links were cut and presented on torn sheets of butcher paper, along with a side of homemade sweet pickles & cauliflower and slices of onion and white bread - to sop up the juices and sauce, of course. The more traditional crackers were also available. You then took your bounty out of the smoke room to the picnic benches that lined the dining area. Beverage choices included southern sweet tea and Big Red soda, among others. An RC cola paired wonderfully with my selection.
And then he told me about the "chili" that won. It was runny and chock full of corn. CORN! I'm not sure how the midwest defines chili, but in Arizona and Texas and any other place in the US Chili Belt, there's no corn in chili. The addition of any other vegetable (fruit) other than the glorious tomato transforms a pot of chili to a steaming hot pot of stew. Most likely a very tasty stew, but stew nonetheless, and it has no place in a chili competition.
This is meant in no way to disparage the contestant who brought the stew to the chili cookoff in Indiana. He or she probably wasn't aware of this fact. Hopefully next year the judges will recognize this and get it right. And if my brother competes again next year in the Indiana Chili Cookoff, he is my favorite to win it. Hoosier favorite?
While we're on the subject of food. I had the chance to go back home a couple weeks ago and we had a great Memorial Day BBQ. My apartment does not allow grills, so I've been chomping at the bit to do some cooking by fire. Living along the Texas BBQ trail, I have grown ever fonder and of the smoked meats so prominent in these parts.
On a work trip to Gonzales, TX, my colleagues and I stopped by the Central Market in Luling, TX where a new and wonderful BBQ adventure awaited. After entering the front door, a line of people filed toward the doors of an interior enclosure - the smoke room - where the smoked meats awaited.
Once inside the inner realm, the glories of slowly cooked brisket, ribs and sausage links were cut and presented on torn sheets of butcher paper, along with a side of homemade sweet pickles & cauliflower and slices of onion and white bread - to sop up the juices and sauce, of course. The more traditional crackers were also available. You then took your bounty out of the smoke room to the picnic benches that lined the dining area. Beverage choices included southern sweet tea and Big Red soda, among others. An RC cola paired wonderfully with my selection.
Got a little carried away there - so... back to Memorial Day. I was so excited to run the smoker and the grill. We decided to smoke a couple full racks of pork spare ribs we bought at Costco, and grill some Sonoran Hot Dogs. If you don't know what a Sonoran Hot Dog is, I encourage you to google it. It's a wonderful creation from southern AZ with help from our south of the border neighbors in Sonora, Mexico, and is gaining in popularity, particularly in the southern parts of Arizona. I envision a day when the Sonoran Hotdog will be to Arizona what the polish dog is to Chicago, the chilidog is to Texas, and the Coney Island is to... Coney.. Island?
We added some grilled asparagus, sweet peppers, mushrooms and pineapple along with some watermelon to round out the meal. Only 2 hours later could we go back in the pool.
I will tell you more about the Arizona vacation in my next post, but it's getting late, and all this typing in making my fingers hurt.
Be sure to cast your vote in the food polls.
Mmmm! That smoked meat looks soooo good Bro!
ReplyDeleteMemorial Day was a hit, Pres. So good to see you! Thanks for all the good eats, and especially for the introduction of the Sonoran Hot Dog to the menu. Delish. Good memories...
ReplyDelete