[ARCHIVED THREAD] - Red River Chili Cook Off and Shoot? (Page 1 of 2)
Posted: 2/17/2008 2:46:34 PM EDT
For all you Texas boys that think they know what good chili is or how to cook it, look here to see how Okies do it the right way.  Of course, if any of you want to dispute what good chili really is, we'll need to have a Red River Arf.com Chili Cook Off and Shoot sometime this year to decide who's is best. 
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That definitely ain't stew.  Don't you ever cook? It takes potatoes and celery to make stew. That meat is wheat fed Oklahoma deer. Not some Doberman size critter they call deer in Texas.
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Uh, mushrooms in chili? That might be considered acceptable in San Francisco or Chicago. Might as well add almonds and canned peas. Here's a post I made on another forum when someone posted a "recipe" that included corn, mushrooms and other produce aisle ingredients.
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Hell, it was spring time, I'd have real morels to mix in it.  What the heck do you know anyway? You probably use store bought canned tomatoes and chili mix in your chili.  The good stuff I put in my chili is usually of my own makin's. The chili powder came from one of these:  But I do gotta admit someone else butchered the deer I shot. 
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Yukkk! Them damn yankees don't know what good chili is! And sounds like you don't either.  Cumin??????? Hell fire, I don't know anyone that would raise that in their garden!!!!!  Much less admit they use it in chili!!!!!! You ought to be ashamed of yourself.
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Oh, there ain't no rivalry. Mine's the best, hands down. Everybody knows the best shots and best chili comes from Oklahoma, north of the Red River. We might just have a Red River Arfcom Chili Cook Off and Shoot to prove it though. I'd even bet we got some Okies that can show you Texans how to do good barbque too. 
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you ground the meat dude and then you added mushrooms. chili is a corruption of the spanish chile con carne. which means peppers and meat. beef in most cases. all you have to do is cube up some beef, brown it and then add chillies and make a stew. Chili con carne is the official dish of the U.S. state of Texas. like i said if you want to add anything but meat and peppers to it then it's not chili con carne. but then i guess it's kind of like "beer". there are laws requiring that the only ingredients in "Ale" be water yeast hops and malted barley. but if your brewing beer you can add all sorts of adjuncts like corn syrup, cane syrup, lactose, and god knows what else. so yea. you made a pot of chili and you like it so enjoy. i guess i have heard of worse things than mushrooms. chocolate syrup comes to mind. |
That's a good looking bowl of Yankee Stew you got there.  Well, brother, I'd be in for a Red River ARFCOM Chili Cook-Off FOR SURE!!! As a former Terlingua competitor (that's World Championship Invitational only) from 1995-1999, I'll stack mine up against yours any day. I cook CASI rules, so there's no chunks of anything other than meat in it (damn sure NO BEANS). Lotsa folks call it "grind only" simply because all ingredients, other than the meat, are only allowed to be ground up. Nothing "identifiable" can be in it. Yeah, man. We gotta get an ARFCOM Red River Cook-Off going. That'd be a hoot! Here's a picture of all that's left of a batch I cooked last night-- sorry there's not more to behold. Notice the red color: 
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You see the real problem with you Texans is that you think you invented the automobile, light bulb, and chili aka "Terlingua competition" . Everybody knows that chili con carne was invented by the folks in New Mexico.  It took Oklahomans to really improve it and make it what it is today.  And USMC, I can make chili that will take rust off of a Ford Jubilee tractor. The only rules that I know of about making chili is that you must use red peppers, you can't use beans, and you can't use it to start grass fires. All BS aside, I really would like to see a Red River get together. Us Okies should have sympathy for our poor cousins south of the Red River and show them what real class is. In cooking chili and shooting, that is. It really would be a good time.
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That kinda looks like some of Tulsa's own Coney I lander chili |
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Quoted: That's a good looking bowl of Yankee Stew you got there. Well, brother, I'd be in for a Red River ARFCOM Chili Cook-Off FOR SURE!!! As a former Terlingua competitor (that's World Championship Invitational only) from 1995-1999, I'll stack mine up against yours any day. I cook CASI rules, so there's no chunks of anything other than meat in it (damn sure NO BEANS). Lotsa folks call it "grind only" simply because all ingredients, other than the meat, are only allowed to be ground up. Nothing "identifiable" can be in it. Yeah, man. We gotta get an ARFCOM Red River Cook-Off going. That'd be a hoot! Here's a picture of all that's left of a batch I cooked last night-- sorry there's not more to behold. We have a winner! |
Beans belong in a category all themselves. They're just as good to eat as chili but mixing it with chili is like mixing beer with wine. Damn, were your raised by heathens?  |
The more the merrier. Us Okies can show you Texans what good chili is and how to shoot a rifle all at the same time. It would be fun.
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You are probably a nice guy that has gotten a little bit of a head of steam up about this chili business but from your almost constant chest beating on this thread and bashing others I think you are turning a lot of people off. I would suggest taking a more moderate stance on how good your chili is and ease up a little on the personal attacks. I bet right now a lot of folks don’t want to meet you much less shoot, eat and be sociable. . You might consider toning it down a little if you really want folks to get together with you for a chili cook off. |
If you can't separate BSing from real insults, then you must be from the North Dallas country club set. I can't tell already you wouldn't be any fun at a shoot/chili cook off.
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There ain't no beans in my chili!!!!!!! I ain't no Yankee or Cajun!!!!!! So are you bringing your chili to a Red River get together?
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Well Okie...you just turned me off... 
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I know, that was directed at other guy that was looking for beans in chili. As for the cookoff, I might just have to. Depends on when and where it is. Speaking of Coney Island in Tulsa: 
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You ain't from Texas. 'nuf sed. TRG |
I got to agree with my Texas cousins. Beans don't belong in chili. Beans are another delicacy that deserves special preparation for the table. Ham hocks or salt pork, red onions, and the beans of your choice, cooked until they have the consistency of gravy, poured over corn bread,, topped by hot chow-chow.... but not ever in the chili. |
Your forgot the horseshoe for seasoning. |
That only works when you make 55 gallon barrels at a time.
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Sure enough. If we do get this together, is anyone gonna volunteer to bring the road kill for a big community pot of chili? And who volunteers to get the EPA permits for that big a pot of chili?
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As my dad would say that is just plain sad. I have had plenty of crappy chili in my life and about ten years ago I perfected a chili that needs no cheese no fritos and damn sure no mushrooms or beans. . I do use onions and a small can of tomato sauce for 3 pounds but it is mostly traditional and i will put it up against all of arfcom because even though we use the same spice and meat it is how you cook itthat makes the differance
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IF you don't eat chil with your eggs in the morning, or chili with your steak in the evening, or chili and cornbread, how are you really gonna know what good chili really is?  Makin' 3 lbs of chili don't qualify as really cooking chili anyway. You probably don't even drink butter milk!!!! So, you gonna bring your pot and fixins' to the get together?
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I would never put fungus in chili. I would never put bell peppers in chili. New Mexico peppers are good. Fresh pimento peppers are good. Banana peppers and paprikas are good. Marconi peppers are good. Aconcagua peppers are good. Cayenne peppers are good. Ancho chillies are the only ones I would use for powder. I think when you start with fungus and bell peppers as ingredients, you're making yankee chili for them up north folks that can't take the heat. Might as well add beans to suit their tastes. |
You're looking at the ingredients for Italian chili, also know as spagetti sauce. Might as well just use a jar of Ragu. |
DUDE! You brought tree huggin' fungus chili to the Houston Christmas party! 
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Well, if you eat some of this "Italian chili", you'll be looking to park your ass on a large block of ice not soon after. So, you gonna bring a pot and show us how it's done at a Red River get together?
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No, no fungus in that chili. That was strictly lenten vegetarian chili using boca burger. |
That's what I'm hoping for!!!! There use to be a Red River Armory that had a range for High Power. It's near Texarkana. I believe it got shut down some years ago. I wonder if it could be used for the get together. Anybody know anything about that range and a contact number? Let's do make an agreement though. No vegetarian chili!!!!!!!
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You weren't raised in the country then and probably never ate morels. Damn, my mouth starts watering when I think of a big plate of morels. Chili was originally a cover up for poor quality meat like mule, horse, or whatever game they could shoot., just like barbque. Other ingredients were thrown into the pot for fillers and to soak up gamey tasting grease. The only thing I like better with a steak than mushrooms and onions is horse radish. As far as beans go, I don't think they belong in chili just like most of you. Of course you rich Texans always had beef to make chili with. Us poor dirt farming Okies have always used whatever meat was available to make chili. You ain't never et no greasy ass possum, have ya?
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