The Rohrbaugh Forum

Miscellaneous => The Water Cooler -- General Discussions => Topic started by: Richard S on January 13, 2006, 01:01:46 PM

Title: Chili
Post by: Richard S on January 13, 2006, 01:01:46 PM
On a recent thread, Woodstockdoug mentioned that he might start judging Texas chili contests.  I grew up in Oklahoma, where we appreciated Texas chili -- but only if we couldn't get some of our own.  Here is a recipe from the county where I was born.

GARVIN COUNTY CHILI
"A bowl of good chili is one of the Lord's gifts to a troubled world."  
"Richard S"
Ingredients:
2 pounds ground beef.  (Ground chuck is preferred, as ground sirloin tends to dissolve during cooking.)
2 pounds lean stew beef, cut into 1/2-inch cubes.
3 cups chopped red onions.  (Yellow or white onions will do.)
1 clove garlic, finely chopped.
6 tblspns chili powder.  (This is the minimum amount required and is suitable for frail women, small children, and visiting parsons.  Increase according to taste.)
1 tblspn ground cumin seed. (Increase according to taste.)
1 tblspn ground oregano.
4 cups tomatoes.  (Fresh tomatoes are preferred; canned tomatoes will do.)
2 fresh chili peppers, finely chopped.  (See comments on chili powder.)
1 cup raw wild honey.
4 cups red kidney beans.  (Those self-proclaimed "purists" who maintain that chili should be made without beans deserve sympathy but should otherwise be ignored.)
1 pint beer.  (A good quality lager is preferred.)
2 tblspns salt. (Increase according to taste).
1 quart sour cream, chilled.
1 pound sharp cheddar cheese, grated.
1 cup green (Spring) onions, finely chopped and chilled.
1/4 cup masa harina (corn flour).

Directions:

1.  Brown the meat in a large skillet, skimming away the fat.

2.  Place the browned meat in a large pot and stir in the garlic, salt, oregano, cumin, and chili powder.

3.  Add the red onions, tomatoes, beans, honey, chili peppers, and beer, and bring to a boil.  Reduce heat, cover, and let simmer, stirring to the bottom every several minutes, for two hours.  Stir in the masa harina to bind the whole mess together and simmer for another half hour.  The chili should be thick, but add beer if more liquid is needed.

4.  Serve the chili piping hot, topped by grated cheddar cheese, chopped and chilled green onion, and chilled sour cream.

5.  Recommended side dishes: hot cornbread and corn on the cob.

6.  To wash the chili down, the frail women, small children, and visiting parson may be served iced tea.  For the true Garvin County Chili lover, "criminally cold" beer is recommended, which may be supplemented by the occasional shot of something stronger.

7.  If the visiting parson should object to any of the above, help him saddle his horse, escort him to the gate, and suggest that the Lord's work urgently requires his presence elsewhere.  

8.  The foregoing recipe should serve about 10 average people or 5 chili fanatics.      

Note:  Garvin County is a small county in south-central Oklahoma renowned for its beautiful women, head-strong men, shallow oil and gas wells, superb pecans, fine cattle, fast horses, and some of the best chili in the world.


Enjoy, y'all!   ;)
Title: Re: Chili
Post by: Michigunner on January 13, 2006, 01:26:25 PM
Richard,

You are the man!  Good for you.  This may be the most important topic ever introduced here.

A couple of days ago, I sent an unsolicited PM to Erich asking for his guidance regarding chili. He quickly responded and will likely join this thread.

I came very, very close to starting a thread about chili yesterday.

I've been using the 2-Alarm chili package, but it is entirely too thick for my tastes, when made according to the directions.

The well-known Texas chili served in the Dallas County Jail in the 1930's was not too bad, but it looked rather gray without tomato sauce added.

One important thing learned while studying Chili is that many cooks use Gebhardt Chili  Powder.

In a chili emergency, I've bought Wendy's chili and added a generous amount of Gebhardt's.

I hope and pray that many of our members will step forward and talk about this most critical subject.

Bill
Title: Re: Chili
Post by: BlueGrips on January 13, 2006, 02:17:02 PM
Quote
Note:  Garvin County is a small county in south-central Oklahoma renowned for its beautiful women, head-strong men, shallow oil and gas wells, superb pecans, fine cattle, fast horses, and some of the best chili in the world.)

It sounds like God's country! Thanks so much for the recipe and I shall try it soon!

Cheers!
Title: Re: Chili
Post by: FB3 on January 13, 2006, 02:46:30 PM
Great recipe.  I love chili, and plan to make a large pot of this the next time I go to my hunting camp (or maybe before, as I don't want to wait too long to try this!)
Title: Re: Chili
Post by: Brenden on January 13, 2006, 02:48:22 PM
Richard,
Thanks for the recipe!!

Chili recipes are so varied around this great country of ours..

It is the time of year for us in the "northern" part to be yearning for a nice warm,spicy bowl!! ;)

I have tried at times to "duplicate" at least the ingredients of various recipes,but had to substitute at times..I sometimes just throw the basics in,and see what else there is in the kitchen.. :o

If I make it to the store for a couple of the items,I will give your recipe a whirl..With venison subbed for the beef though.. ;)

Thanks again,and I look forward to more recipes!!

Brenden

IMO-Need Beans too.. ;D
Title: Re: Chili
Post by: Newt on January 13, 2006, 03:17:55 PM
Great recipe Richard but you forgot the desert, Rolaids! :o ::) ;D
Title: Re: Chili
Post by: harrydog on January 13, 2006, 03:24:10 PM
Richard,
My wife and I have tried many chili recipes over the years. We've tried most of the recipies from the book "Chili Madness" which has some strange ones, as well as some experimentaion and some recipes from friends.
The recipe that we like best and cook the most often is very similar to yours except no honey and we add some green bell pepper to it. I'll have to give the honey a try.
Title: Re: Chili
Post by: R9SCarry on January 13, 2006, 04:04:35 PM
Ahhhh - genus capsicum - be praised!!!

Mind you, I am not a habanero fan - just too darned fiery for me - Jalapeno is about my mark and in some moderation.

Grew some nice chilli's last year and have them all dried and tucked away for use.

On a frivolous note tho - I have one buddy who can ingest anything hot - in fact I am surprised he has not yet sprinkled gasoline on his food and lit it!!  But - the one warning to some - beware the ring-burn LOL! ;D
Title: Re: Chili
Post by: sslater on January 13, 2006, 04:38:10 PM
Richard S,
That recipe looks great!  I'm gonna try it as soon as I get off my diet.
BTW: If you can find real Wild Oregano, not the Mexican Sage they put on pizza around here, the recipe will be way beyond 2-, 3-, or even 4-alarm chili!!  I think we'd be in the low yield thermonuclear device range.   :o

Steve    
Title: Re: Chili
Post by: Aglifter on January 13, 2006, 06:26:11 PM
I strongly support the replacement of ground beef with either
A) coarse ground venison and some 60% lean beef -- what's all this skim the fat nonsense...
B) Vast improvement, and use coarse ground Axis
C) Manna from heaven, Blackbuck, but it can be a little hard to find (Axis are all over the place down here.)
Title: Re: Chili
Post by: theirishguard on January 13, 2006, 10:18:52 PM
Aglifter, Axis is the way to go.
Tom
Title: Re: Chili
Post by: CaptBW on January 13, 2006, 11:07:39 PM
Another interesting variation:  try substituting hot breakfast sausage for the beef or venison.

Ah chili!  Warms a man's heart and soul.
Title: Re: Chili
Post by: rtw on January 14, 2006, 12:30:18 AM
Richard S.

Where can I order it?

Dick
Title: Re: Chili
Post by: theirishguard on January 15, 2006, 04:35:18 PM
Well, that photo of shooting out in a snow storm makes one really want to eat a big bowl of chilli.
Only problem here in Texas is its about 65-75 degrees.
Tom
Title: Re: Chili
Post by: Brenden on January 15, 2006, 07:09:26 PM
Quote
I strongly support the replacement of ground beef with either
A) coarse ground venison and some 60% lean beef -- what's all this skim the fat nonsense...
B) Vast improvement, and use coarse ground Axis
C) Manna from heaven, Blackbuck, but it can be a little hard to find (Axis are all over the place down here.)

All I have available here in MI is Whitetail!!

I have also made with Elk..

I have some Bear burger in freezer from my kill last fall,I may try this..It is actually very lean.. :)

Brenden
Title: Re: Chili
Post by: Rocnerd on February 03, 2006, 07:29:06 PM
Well, I didn't go out hunting this year, so no venison or other more exotic meats, but I am trying this chili for the Super Bowl, GO STEELERS!, festivities.  I will be hitting the bread place to hopefully get some nice small round loaves of bread to hollow out and use as bowls.  Thanks for the recipe Richard.  I'm afraid everyone eating it besides me is going to be a frail woman or acting like one, so I will use the minimum amount of chili powder for this first try.  I'll let you know how it turns out.  Did I mention, GO STEELERS!
Title: Re: Chili
Post by: Richard S on February 03, 2006, 08:40:12 PM
Roc:

Thanks, good luck (with the frail women), and GO STEELERS!   (And just remember that all great chili is a "work in progress.")  8)
Title: Re: Chili
Post by: Michigunner on February 03, 2006, 09:38:04 PM
Richard,

I was thinking today about your chili.  It's still sounding very good, and we are going to try it out.

Bill
Title: Re: Chili
Post by: Richard S on February 04, 2006, 07:50:34 PM
Bill:

If you do, I hope you and your guests enjoy it.   (I grew up on the stuff.)  
Title: Re: Chili
Post by: theirishguard on February 05, 2006, 11:28:42 AM
Richard, thats why you are a big strapping lad.
Go SEAHAWKS.
Tom
Title: Re: Chili
Post by: Rocnerd on February 06, 2006, 10:19:20 AM
Well, all I can say is OUTSTANDING!  That is some good chili.  The beer and the honey makes it.  I added a little more garlic and in spite of the "frail women"  added one more tablespoon of chili powder than minimal and a couple teaspoons of cayenne for a little added heat.  After simmering for two and 1/4 hours and the STEELERS in the lead we ladled the Garvin County chili into its corresponding bread bowl, added some aged sharp cheddar and everyone was in chili heaven.  Eat some chili, rip some of the bowl off to dip in the chili, have a swig of beer,  mmmm mmmm good.
Thanks for the recipe Richard.  Its left over chili tonight for dinner.  
Title: Re: Chili
Post by: Richard S on February 06, 2006, 10:32:52 AM
Roc:

Thank you for the kind words.  I'm pleased that you and your guests liked it.  

I made a pot of it before the game yesterday (staying with the minimums for the sake of a "frail woman" and her children who were in attendance) and then proceded to eat so much at halftime that I almost foundered myself.     :P
Title: Re: Chili
Post by: theirishguard on February 06, 2006, 10:54:20 AM
Sounds like a perfect day for chilli, thanks Richard, you were on the right side this time.
Tom
Title: Re: Chili
Post by: Richard S on February 06, 2006, 11:51:57 AM
Tom:

The game "wasn't too pretty," as one commentator observed, and a couple of the calls against the Seahawks were very, very close.  As I saw it, it could have gone the other way.

Next year . . . look for the Tennessee Titans to win it all!   ;)
Title: Re: Chili
Post by: theirishguard on February 06, 2006, 01:13:59 PM
While Richard, it looks like Denver is looking for a new coach.
Maybe, Jerry and Bill could get the Cowboys there....ha! :o
Tom
Title: Re: Chili
Post by: DTM_39 on February 06, 2006, 02:54:11 PM
Richard, Chile recipe sounds good I am going to give it a try.  I made a batch of my chile for superbowl party. It went something like this. Pound of Bear chopmeat. Pound of venison chopmeat. Pound of stew meat  1/2 bear 1/2 venison. Brown meat , add 10 chopped chile peppers. 10 chopped Jalapeno peppers. 4 long green hot peppers.  Couple cloves garlick.  3  chopped onions . Let that cook for an hour or so. Add 3 cans crushed tomatoes.  Then 1 pound sliced mushrooms. 4 large cans of beans. Ilike to mix them up red black pink and white yesterday. Let simmer for a couple hours then add grated chedder cheese.  It was a big hit. Although I like mine a little hotter.  Dan
Title: Re: Chili
Post by: Richard S on February 06, 2006, 05:24:26 PM
Dan:

I've added your recipe to my file.  The ingredients would indicate that it may be a "life-changing" experience!   :o
Title: Re: Chili
Post by: Brenden on February 06, 2006, 07:09:20 PM
Bear-Venison-"hot" stuff..

Basic food group for me!! ;) ;D

Brenden

Should be eating chili-lots of snow!! 8)
Title: Re: Chili
Post by: CaptBW on February 07, 2006, 07:49:51 AM
Snow!
I am finally getting to use my new XC skis.  The skiing has been beautiful.  And after skiing yesterday my wife prepared some very spicey King Ranch Casserole.  A fine conclusion to a fine day.
Title: Re: Chili
Post by: theirishguard on February 07, 2006, 11:20:57 AM
King Ranch casserole, now that is a meal. ::)
Bear meat, food for the gods. ;D 8)
Tom