GINA’S AWARD WINNING CHILI MIX

Gina D’ Arcangelo is a true Chili Queen. She has won numerous chili competitions, gives chili demonstrations and is a bbq competitor. We just so happen to be friends. She gifted me a very special package of her chili mix. It is a secret combination of dried chili powder, onion & garlic powder, cumin, beef bouillon and all blended to her special specifications. We are going to make a ‘Bowl of Red’ today. This should be tasty fun.

Gina’s chili package comes in a convenient one serving portion. This mix is combined with a pound of cooked hamburger, a can of pinto beans, water and a can of tomato sauce. Of course, there will be a Chilebrown addition of several slices of chopped bacon. I just cannot resist. This process could not be simpler. The hamburger was browned in a cast iron chili pot that had previously cooked the bacon. The powder mix, water and tomato sauce were added. This all simmered for 30 minutes. The beans were added and simmered for an additional 20 minutes. See how easy that was.

We served this in a bowl with a dollop of sour cream. This was a special bowl of red. Gina knows her chili. It was flavorful with chili warmth. The cumin added an earthiness. There is just something special about a flavorful mix of chili, carne (meat) and beans.  I say warmth in the sense of comfort and not burning chili heat. Gina told us this was a mild blend. . Gina’s special chili blend is not available commercially at this time but may be in the future.  Thank’s Gina. This chili won awards in our household

CERTIFIABLE CHILI JUDGE

It is now official. Ms. Goofy and I are now chili judges certified by the International Chili Society. This opens a new chapter in our career as judges. Judging chili is no easy task. Imagine tasting a dozen chili's that are all very good and all very similar. We will be looking for balance of flavors, tenderness of meats and of course chili love. Oh what fun we have.

ANDY’S OAK-PIT CHILI DOGS

Do you have a secret family recipe? There was a restaurant a not so longtime ago called “Andy’s Oak-Pit” in Richmond California. It was very popular and is fondly remembered by many. They had a special family chili recipe that they proudly served. We are friends with Carolyn the daughter of the owner of Andy’s Oak-Pit. We have asked her for years for the secret special Andy’s Oak-Pit chili recipe. Her mother has safely guarded this coveted item for many years. Carolyn and her husband Mort called us to arrange a special meeting. At this mysterious rendezvous, Carolyn presented us with this special recipe. We feel very lucky and proud to be the keepers and guardians of this very wonderful document.

Carolyn and Mort also shared some memorabilia of Andy’s Oak-Pit with us. Carolyn is the young women pictured on the left.  We also received an employee’s handbook explaining the rules and regulations for Oak-Pit employees. The hamburger image is from a matchbook cover. What a treat getting this glimpse into the past. With these gifts Carolyn also gave us a sample of already cooked chili made with her mother’s secret recipe.

We made some chili dogs to sample our original Andy’s Oak-Pit chili. This would be extra special because Carolyn made it in the original authentic form. This chili is smooth and creamy. No beans are allowed in this pot. It is rich with flavor. It is mild with a hint of chile pepper love. I would venture to say this is the perfect topping for a hot dog. What a treat.

We will guard this family recipe. Someday we will pass it on to keep this important recipe alive. We feel honored and proud that Carolyn, her Mother and Mort gifted us with something so important in their lives. The memory of Andy’s Oak-Pit restaurant will live on!!!

CARROLL SHELBY’S CHILI KIT

Carroll Shelby of “A.C. Cobra and Ford Mustang’, fame had another passion besides racing. He was a world class chili competitor. He is one of the original founders of the “Texas Terlingua World Chili Championship” competition. In 1972 he cashed in on his fame and created “Original Texas Brand Chili Mix”. This recipe was based on his award winning chili. In 1986 Carroll Shelby sold his brand to Reily Foods. It has been rumored that the recipe has changed since. This chili mix has been around for a long time and I have never tried it. Lately there has been a buzz surrounding this mix and it was time to give it a try.

A trip to our local Wally-Mart found our chili kit.. The packaging of this chili kit blended in with the multitude of other chili mixes on the shelf. It was kind of embarrassing and I probably will have to burn my “Man Card” but I had to ask a clerk for directions. I took a glance at the box labeling and instructions.. The expiration date on this box was dated January 22, 2015. This raised a flag because I believe all chili spices should be as fresh as possible.How old was this box? The kit also claimed it was ‘All Natural’ and gluten free. The chili making process seemed very simple and fast. Thirty five minutes will be the fastest chili I have ever made.Other ingredients that are needed were water, tomato sauce and two pounds of meat. The cost of this mix was unbelievably cheap; $2.99.
    I am the first to admit that following instructions can be a challenge. We wanted to experience this chili the way it was meant to taste so we will comply with all directions. The mix does give options of salt, corn flour and cayenne pepper each wrapped in separate pouches. The amount of cayenne is barely  ¼ teaspoon. This is an amount that Ms. Goofy puts on her corn flake in the morning.. The salt package is approximately two teaspoons. This is not an excessive amount but if you are watching your salt intake it is nice to have that option. The corn flour is to be used as a thickener and will add a flavor component. We used about half of the masa (corn flour) to change the chili texture from soupy to thick and hearty. The meat was browned and the main spice package, salt, and cayenne were added. I tasted the main spice package. It was sweet. I also tasted cumin, salt, and chili powder. Water and tomato sauce were added for a 15 minute simmer. Cooked black beans were added for 5 more minutes. A slurry of the masa flour and water was added to finish.

Our chili was served over rice. “Drum roll please!” This was a good looking bowl of red. Ms. Goofy loved it. She said it was well balanced and had a lot of chili flavor. I thought if was very decent and enjoyed it. Was it award winning chili? No, but it made for a hearty satisfying dinner. In my opinion the actual chili flavor was lacking. I want to taste chile and all of its glorious flavor and heat. The mix of chili, cumin and sugar was on the sweet side. The spice packets use no preservatives (good thing) and I am wondering about freshness and shelf life. The optional cayenne heat was barely noticeable. This was the fastest chili I have ever made. Overall Carroll Shelby’s Chili Kit is a convenient, quick, decent tasting way to make chili.

LARRY WALTON CHILI BLEND

A nice perk of being a barbeque judge is bringing home leftover competition meat. Left over brisket makes some of the best chili ever. It is already smoked, seasoned and usually tender. A few spices, onions, liquid and our chopped up meat (sometimes beans)  meld together to form “A Bowl of Red” that will satisfy this hardcore Chilehead. Today we are using a blend of dried chile’s and spices named ‘Larry Walton’s Chili Blend”. This mix will add even more convenience and possibly award winning flavor to our chili pot.

“Larry Walton’s Chili Blend’ is a mix from the spice company Mild Bills. Larry Walton is an award winning chili competitor and this may be his championship recipe. It comes in two packages called ‘dumps’. A ‘dump’ is when you add a package of spices to your chili pot. The dumps are done at different times during the cooking process for maximum flavor.
  Assembling this meal could not be easier. A chopped onion was simmered in some bacon fat. (Imagine that). The first dump was added. The smell of chili powders and spices was intoxicatingly delicious. A can of tomato sauce and a couple of cups of beef broth was added. This mixture was simmered for 30 minutes. It was time to add the chopped up leftover brisket. I added more liquid to cover said meat. Once the simmer returned the second dump was added. This cauldron of spicy meat was a beautiful bright red. The kitchen smells wonderful. Thirty more minutes of cooking time was counted off. While the pot simmered, I made some bacon studded cornbread.

What a great bowl of red. It was well balanced with salt, cumin, spices and most important of all chili flavor. The heat level was on the mild side. This is stick to your ribs, throw you on the couch chili. It was very convenient and easy to use. The secret weapon was some of the best leftover brisket ever. Bacon cornbread was the icing on the cake. I think I am going to take a nap. Oscar and Lucy will have to get off the couch.

LINDT CHOCOLATE CHILI BAR

Lindt & Sprungli are master Swiss chololatiers since 1845. They claim to select the highest quality cocoa beans to create the finest textures and tastes chocolate can offer. This chocolate bar has been imported from Stratham, New Hampshire. The reason we are trying this chocolate today is because it is a dark chocolate bar with chili. This bar is infused with spicy red chili. Chocolate and Chili are wonderful and complementing flavors.

Ingredients:

Sugar, chocolate, cocoa butter, milk fat, soya lecithin (emulsifier), chili extract, artificial flavoring. May contain traces of peanuts/tree nuts.

I am scratching my head already with the artificial flavor and the nut traces. I am also wondering if a red flag should be raised on not naming the chili extract. We will have to give it an old fashion taste.

The chocolate bar smells wonderful. It smells of a deep dark rich chocolate. I almost started to drool while smelling this bar. There is no aroma of chili present.

The first bite is a mouthful of sweet dark chocolate. I almost taste a little smokiness with this chocolate. It is very sweet. Several seconds later a warming glow will hit the back of your tongue. It is not a nuclear blast of heat. It is a mellow tinge of heat to tell you that chili is present. I could not identify the chili type This is a grown up chocolate bar. You can savor the deep dark chocolate and it is accompanied by a wisp of chili flavor.

I would recommend this chocolate bar to every grownup that likes chili peppers and chocolate. This bar is perfect for an after dinner nibble. I wish we knew what type of chili that was used in the extract. Chili extract usually scares me but this was put to a flavorful use. The price is right. ($3.50/3.5 oz.). These bars can be purchased at most of your local places of shopping. Give it a try!

Lindt & Sprungli

BROWN RICE ONION BREAD

The days are getting shorter. The thermometer is dropping. It actually was below 70 degrees yesterday. Now that is cold. I may have to change out of my Bermuda's and Birkenstock. That was a joke, son. I have never owned a pair of Birkenstock. It is the time of year to make pots of simmering goodness and fire up the oven for baked goods. I came across a recipe in our local paper for making bread with wild rice. Some locally grown brown rice will be substituted for the wild rice. Black bean chili made with elk meat and home smoked chipotle peppers will accompany the bread. The kitchen will be sizzling with warmth and love. Yes, I will be wearing my Bermudas and shades.

Brown Rice Onion Bread

1. 5 cups bread flour
2. 1 cup whole wheat flour
3. 1 1/2 tablespoon yeast
4. 1/4 cup brown sugar
5. 2 teaspoons salt
6. 1 cup cooked rice (wild or brown)
7. 1 1/2 cup lukewarm water
8. 1/2 cup buttermilk
9. 1/4 cup dried onions minced

Place all ingredients in food processor and mix for 4 minutes. You will have a fairly sticky dough. Turn mixture out on to a cutting board and knead by hand for another 2 minutes. Add minimal amount of flour to prevent sticking. Place dough in lightly oiled bowl, cover, and refrigerate overnight. Take dough out of refrigerator two hours before baking. Place in well oiled loaf pan. (one large or two small) Let rise to 1 inch over lip of pan. Bake at 350 for 50 minutes or until internal temperature is 185 degrees. Let cool for 10 minutes. Remove from pan and cool completely on wire rack.

The black bean chili is made from some ground and loin elk meat. The elk meat is another gift from the Great White Hunter. The recipe is very similar to a recipe used in Bowl of Red from a previous post. Black beans, home grown tomatoes and whole dried chipotles are the difference. Yes, you read correctly. We still have some home grown tomatoes on the vine. They do not have the flavor of summer, but they are still a vast improvement over store bought tomatoes. We will have tomatoes until the rain starts.



The Brown Rice Onion Bread was a very moist loaf. It had a nutty sweet flavor. It toasted up very nice. The dried onion was just a subtle hint of allium flavor. You will not notice that brown rice is an ingredient. The chipotle black bean chili was smoky, spicy and very comforting. A slice of bread with a bowl of red is a wonderful combination of home style warmth.