Tag Archives: Chili

Chili CookOff November 20th at Truck Yard

truck

Mark your calendar for Sunday, November 20th (11:30am – 3pm) and consider skipping breakfast that morning, because Truck Yard is hosting its second annual Chili Cookoff. For three and a half glorious hours, interested parties can stroll about, sampling chili from five of Dallas’s best chefs, drinking beer (a ticket grants you chili samples and two Shiners) and enjoying the conviviality that comes with both.  Continue reading

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Chili Challenge Goes Rewarded at Granada

dsc00250by Steven Doyle

Cooler temps always means warm chili and the good people at the Granada (both theater and Sundown) took advantage of the weekend by importing a gathering of chefs to stir excitement into their inaugural cookoff.

Sunday we found chefs from around the city including Graham Dodds (Wayward Sons), Oliver Sitrin (Blind Butcher),  Patton Robertson (Cafe Momentum), Jason West (Sundown at Granada), and Troy Gardner (V-Eats).   Continue reading

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Texas Chili Fest at Granada November 6, 2016

peppersby Steven Doyle

Texas Chili Festival is a celebration of autumn that combines music and chili. The event will feature different North Texas chefs competing as they feature their culinary takes on the “Bowl o’ Red” traditions. Chili will be available for purchase, along with other food options, and participating chili Chef’s will provide 1 oz sampling portions while supplies last.   Continue reading

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The Chili Queens of San Antonio

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From the 1860s until the late 1930s, one of the primary amusements of both visitors and locals was the food and entertainment offered in the plazas of San Antonio by the Chili Queens.

These women served chili con carne and other Mexican American delicacies from dusk until dawn at various San Antonio plazas over the years — setting up tables and benches and bringing pots of food to cook or reheat over their flickering mesquite fires and to serve by the light of their oil lanterns. As morning came, their families helped them cart everything away. Wandering musicians and singers provided a festive air to the unique proceedings—unique, that is, outside Mexico. In Mexico, the open-air plaza restaurants were not celebrated for their charming food-servers. Only San Antonio had Chili Queens—and while they liked to joke, banter, and flirt with customers, they were well chaperoned by family members who guarded their virtue.

At first, only a few women — such as Sadie and Martha, sometimes pictured in old books about San Antonio — were called Chili Queens. Sadie was called “Anglo-Celtic;” Martha was Hispanic. Eventually, the royal title was applied to all the women—most of them young and virtually all of them Hispanic.   Continue reading

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11 Hot Spots In Dallas For Chili

chili1by Steven Doyle

A true bowl of Texas red is near and dear to me, and I am always willing to order a bowl if found on any menu I stumble across. I am pleased to report that there are more chili offerings this year than last, and many have upped the ante in developing a perfect bowl. With temperatures dipping into freezing ranges in the coming month, what a perfect opportunity to go out and taste a bowl for yourself.    Continue reading

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Beans or No Beans Chili Brouhaha

chiliby Steven Doyle

Temperatures are dropping this week and many of you will be seeking out  great bowl of chili. We will be running our 2015 chili line up next week for your pleasure. We also have the tale of the original chili cook off in Terlingua if you are interested in any more history today. This article was read last week on the main stage of The Original International Chili Cook Off held in Terlingua each year, which we are honored. That cook off is always held in Terlingua the first week of November.

This week we have been discussing the perfect bowl of red, as we do each year about this time. It is certainly something we enjoy and take to heart as a true Texas original. However, it has been disturbing as each one of these conversations always ends with a debate on “beans or no beans”.  Our stance stays true to the no beans camp. We have a few original chili recipes to prove that this is the way God intended chili to be served. Beans may join the table as a condiment, just as you might add a fresh brunoise of onions, or even Fritos to make your own pie.     Continue reading

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The Texas History of Chili, Both Powdered and Canned

chiliby Steven Doyle

When it comes to modern home chili remedies we have a few people to thank. First there were the “powder men” from the mid 19th century, a term I believe chili maven Frank X Tolbert to have coined, and then there are the butchers who first canned and made brick chili at the dawn of the 20th century to sell to the chili loving consumer.

Tolbert devotes a chapter of his book “Bowl of Red” to the powder men, and waffles on who he thinks brought powdered and packaged chili to mankind. He first attributes William Gebhardt of New Braunfels, but paragraphs later he names DeWitt Pendery of Fort Worth. A little digging shows that both started grinding a powder chili mix in 1890, so it is easy to understand Tolbert’s quandry.    Continue reading

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