NATIONAL CHILI DAY

Post
Foodbme
Porterhouse
2014/02/26 19:26:56
February 27th is NATIONAL CHILI DAY!
Here in Phoenix, the TexAZ Grill on 16th St has been visited by a good number of Roadfooders over the years.
They are celebrating the day with a Bottomless Bowl of Chili offer.
Steve Freidkin, the owner, is a Chili Expert and a judge at the Terlingua International Championship Chili Cookoff in TX for 26 years so he knows his TX Chili----NO BEANS!
Here's his Recipe:
1/2 cup Chili Powder
1 5/8 tbsp. Paprika
1 1/2 tsp. Whole Oregano
1 1/2 tsp. Whole Cumin
5/8 tsp. Cayenne
1/2 tsp. Salt
5/8 tsp. Tabasco Sauce
1 tbsp. Crushed Red Pepper Flakes
1 3/4 cups Beer 
4 lbs. Course Ground Beef BRISKET
2 cups Diced Onion
2 tbsp. Minced Garlic
2 1/2 cups Tomato Sauce
3 1/4 tbsp. Corn Flour (Masa)
4 cups Water
DIRECTIONS-
Soak spices in beer for 30 minutes.
While soaking, brown the meat with salt, onion & garlic.
Skim Fat.
Add spices and tomato sauce and simmer on VERY LOW heat for 3 hours.
Skim grease as needed.
Mix corn flour with water and add to pot and simmer for 15 minutes.
Serve with toppings like Cheese & Onions.
Makes 12 servings.
SO, WHAT'S YOUR RECIPE FOR NATIONAL CHILI DAY?
The TexAZ Grill is also famous for their Chicken Fried as well as many other Texas style steaks and other good grubn.
If you're in Phoenix the TexAZ Grill is a "Must Go" spot!
http://texazgrill.com/
http://www.nationalchiliday.com/
  
post edited by Foodbme - 2014/02/26 19:31:14
JRPfeff
Filet Mignon
Re:NATIONAL CHILI DAY 2014/02/26 20:47:44
Thanks for the recipe Jim.  It won't be tomorrow, but I think I'll try this sometime.
 
I'm curious about the brisket being used. The flat and point sides of the brisket are distinctly different. Depending on what is used, the chili could be very different. I'll probably simplify things and use ground chuck.
EdSails
Filet Mignon
Re:NATIONAL CHILI DAY 2014/02/26 21:20:22
The CFS and chili at TexAz Grill are both awesome. It is one of the places on my "must go" list every time I go to Scottsdale. 
Chili Cook Off season is coming---I'm excited!

 
 
Foodbme
Porterhouse
Re:NATIONAL CHILI DAY 2014/02/26 22:26:53
JRPfeff
Thanks for the recipe Jim.  It won't be tomorrow, but I think I'll try this sometime.
I'm curious about the brisket being used. The flat and point sides of the brisket are distinctly different. Depending on what is used, the chili could be very different. I'll probably simplify things and use ground chuck.

The recipe was in this week's food section and all it said was "Brisket".
I guess you could use 2#'s of flat & 2#'s of Point and see what happens.
love2bake
Double Chili Cheeseburger
Re:NATIONAL CHILI DAY 2014/02/27 01:38:11
That recipe looks good, Food!
 
I've used Alice's Famous Chili recipe for years.  There's nothing that one would consider regional/authentic about it, but it's a tasty dish.  Although I don't use all the onions and green peppers called for in the recipe, and I adjust the seasonings a little, this is pretty much what I do.  (I also don't add beans.)
 

In half an inch of oil or bacon fat, saute until soft:
3 chopped onions, 3 chopped green peppers, and
3 large cloves of finely chopped garlic.In another
pan brown 1 or 2 pounds of ground beef. Drain the
fat from the beef and add the beef to the onions and
peppers (or add the onions and peppers to the beef).
Now add 1 or 2 cans of ground tomatoes, 1 can of
tomato paste and 2 to 8 Tb of chili powder.
(You can always add more chili powder later, so start off
easy) Add 1 Tb of sugar,
a sprinkling of salt, pepper and paprika, 2 bay leaves, a
teaspoon of cumin, a teaspoon of basil and a pinch of
cayenne or some hot chili sauce. Simmer all this for at
least a half an hour until it is good and thick. Then add
1 or 2 cans of kidney beans.

Serve this over rice and top it with some chopped raw onions.  A little shredded lettuce between the rice and chili is nice.

EdSails
Filet Mignon
Re:NATIONAL CHILI DAY 2014/02/27 16:02:00
Not one to pass up such a momentous holiday, I went to celebrate at Original Tommy's, the small Los Angeles chain that has spawned thousands of imitators. Their name is ripped off almost as much as "Ray's Pizza" is in NY. 
 
I walked in past the sign that I've seen since my childhood:

 
Over the napkins, there is a picture of Tommy Koulax at the original location he started in 1946:

 
For me, it's always simple, just like their menu is. A hamburger with everything (chili, pickles, onion, mustard and a slice of tomato) plus grilled onions:

 
To celebrate the holiday, I also ordered the Chili cheese Fries:

 
I've been eating their burgers since I was a kid, and they still taste as good now as they did then:

 
What a great way to celebrate National Chili Day!
post edited by EdSails - 2014/02/27 17:05:33
lleechef
Sirloin
Re:NATIONAL CHILI DAY 2014/02/27 18:02:26
That looks awesome!
EdSails
Filet Mignon
Re:NATIONAL CHILI DAY 2014/02/27 21:54:36
Well, I capped the afternoon with a conversation with the CEO of the International Chili Society, Carol Hancock. She won the World's Chili Championship in 1985 and definitely knows real chili. Here's what she had to say to me:
 
International Chili Society's Carol Hancock talks about National Chili Day