Terlingua Chili Cook Off Recipes

Terlingua Chili Recipe : Heart's Content Farmhouse

WEBOct 16, 2022 · In a large Dutch oven or heavy-bottomed pot, heat the bacon grease over medium heat. Add the onion, chili powder, oregano, cumin, …

Rating: 5/5(2)
1. In large mixing bowl, pour the milk over the bread and allow to sit for ten minutes. Mash with a fork into a smooth paste. Using your hands, mix in the meat along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the bacon grease over medium heat. Add the onion, chili powder, oregano, cumin, red pepper flakes, and cayenne until the onions have softened, about 4 minutes. Add the garlic and cook 4 minutes more, until the garlic is softened and lightly browned.
3. Add the meat mixture to the Dutch oven, 1 pound at a time, breaking up with a spatula. Cook until the meat is browned. Pour in half a can of the crushed tomatoes and scrape the pan to get any browned bits.
4. Add the remaining crushed tomatoes, beans, soy sauce, sugar, canned chiles, and beer. Bring to a boil then reduce to a simmer and simmer for 1 hour on low heat. Remove the lid and simmer for 15 minutes, or until it has thickened a little.

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Tolbert’s Original Bowl of Red Chili Recipe

WEBJan 31, 2016 · The most famous and well known chili cook-off took place in 1967 in Terlingua, Texas. Terlingua was once a thriving mercury …

1. Sear beef in a large soup pot or cast-iron Dutch oven. You may need a little oil to prevent the meat from sticking. When the meat is all gray, add suet, chile peppers, and about two inches of liquid (you can use water, I use beer). Simmer for 30 minutes.
2. Add spices and garlic, bring just to boil; lower heat and simmer for 45 minutes. NOTE: Add more liquid only to keep the mix from burning. Skim off as much grease as you can, and add masa harina. Simmerfor another 30 minutes. Taste and adjust spices if necessary.
3. This is a spicy chili, so leave out some of the spicy stuff in the beginning if you have a tender tongue. At this point, I refrigerate the chili overnight which allows the chili to mellow and you can skim off all the grease.

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