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Texas Chili Contest

Started by Kelly-47, February 09, 2007, 11:18:44 AM

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Kelly-47

For those of you who have lived in Texas, you know how true this is.
They actually have a Chili Cook-off about the time Halloween comes
around. It takes up a major portion of a parking lot at the San Antonio
City Park.

Judge #3 was an inexperienced Chili taster named Frank, who was visiting
from Springfield, IL.

Frank: "Recently, I was honored to be selected as a judge at a chili
cook-off. The original person called in sick at the last moment and I
happened to be standing there at the judge's table asking for directions
to the Coors Light truck, when the call came in. I was assured by the
other two judges (Native Texans) that the chili wouldn't be all that
spicy and, besides, they told me I could have free beer during the
tasting, so I accepted".


Here are the scorecard notes from the event:

CHILI # 1 - MIKE'S MANIAC MONSTER CHILI...

Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 (Frank) -- Holy sh*t, what the hell is this stuff? You could
remove dried paint from your driveway. Took me two beers to put the
flames out. I hope that's the worst one. These Texans are crazy.

CHILI # 2 - AUSTIN'S AFTERBURNER CHILI...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken
seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what
I'm supposed to taste besides pain. I had to wave off two people who
wanted to give me the Heimlich maneuver. They had to rush in more beer
when they saw the look on my face.


CHILI # 3 - FRED'S FAMOUS BURN DOWN THE BARN CHILI...

Judge # 1 -- Excellent firehouse chili. Great kick.

Judge # 2 -- A bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels
like I have been snorting Drano. Everyone knows the routine by now. Get
me more beer before I ignite. The barmaid pounded me on the back, now my
backbone is in the front part of my chest. I'm getting sh*t-faced from
all of the beer.

CHILI # 4 - BUBBA'S BLACK MAGIC...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or
other mild foods, not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable
to taste it. Is it possible to burn out taste buds? Sally, the beermaid,
was standing behind me with fresh refills. That
300-LB woman is starting to look HOT...just like this nuclear waste I'm
eating! Is chili an aphrodisiac?


CHILI # 5 LISA'S LEGAL LIP REMOVER...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding
considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must
admit the cayenne peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I
can no longer focus my eyes. I farted and four people behind me needed
paramedics. The contestant seemed offended when I told her that her
chili had given me brain damage. Sally saved my tongue from bleeding by
pouring beer directly on it from the pitcher. I wonder if I'm burning my
lips off. It really pisses me off that the other judges asked me to stop
screaming. Screw those rednecks.


CHILI # 6 - VERA'S VERY VEGETARIAN VARIETY...

Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of
spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and
garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous,
sulfuric flames. I **** on myself when I farted and I'm worried it will
eat through the chair. No one seems inclined to stand behind me except
that Sally. I can't feel my lips anymore. I need to wipe my a** with a
snow cone.


CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of
chili peppers at the last moment. **I should take note that I am worried
about Judge # 3.He appears to be in a bit of distress as he is cursing
uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I
wouldn't feel a thing. I've lost sight in one eye, and the world sounds
like it is made of rushing water. My shirt is covered with chili, which
slid unnoticed out of my mouth. My pants are full of lava to match my
shirt. At least during the autopsy, they'll know what killed me. I've
decided to stop breathing it's too painful. Screw it; I'm not getting
any oxygen anyway. If I need air, I'll just suck it in through the
4-inch hole in my stomach.


CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too
bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced chili. Neither mild
nor hot. Sorry to see that most of it was lost when Judge #3 farted,
passed out, fell over and pulled the chili pot down on top of himself.
Not sure if he's going to make it. poor feller, wonder how he'd have
reacted to really hot chili?

Judge # 3 - No Report
  •  

LynnER

* LynnER died of laughter on this one.....

Once upon a time I hated hot or spicy food..... then one drunken night my friends and I were at chicos tacos and they bet me 20bucks apiece that I couldnt take XX amount of straight chilli shots.....

I walked out with 100.00 acid burns in my mouth and a near unearthly love for hot and spicy foods....  *shrugs* go figure...  but now I EARN my respect when I visit the families of hispanic or thi friends heheheh
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Cindi Jones

I love Thai food.  I make it at home often.  I have to run down the spice when I have company.  And sometimes, hubby asks me to tone it down a bit for him too.

Now.... then there's the Jumbalaya I make.....  YUM!

Cindi
Author of Squirrel Cage
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Melissa

Yeah, I can make my food really spicy sometimes, but I usually try and tone it down for others or else they don't come near my spicy foods with a 10 foot pole.

Melissa
  •  

Kelly-47

If you don't sweat, it's not a meal!

I like to collect hot sauces too. I find things don't get interesting until you break 6 digits on the scoville scale. I got my son one for his birthday a few years ago that is 1.6 million scoville units...we haven't tried it yet. For reference, a jalapeno is around 5,000 scoville units.
  •  

Melissa

Quote from: Kelly-47 on February 09, 2007, 11:22:05 PM
For reference, a jalapeno is around 5,000 scoville units.

You might like this page: http://www.chez-williams.com/Hot%20Sauce/hothome.htm

I've eaten habaneros on a bagel before.  You do not want to get that stuff in your eye.

Melissa
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Kelly-47

I think Habaneros are the new celery. Da Bomb final answer is the one I got him. We usually trot out the Da Bomb Beyond Insanity at most family get togethers, usually livens things up.
  •  

Melissa

Now I was never such a great contender compared to my Dad and Brother.  My Dad has yet to find a hotsauce he finds truly hot.  I am seriously thinking of ordering something off that page, but at the same time I don't want to kill him.  :o  I'm afraid he will doubt it's hotness and take too much at a time and have a heart attack or something.  Yeah, typical man. ::)  Personally, I generally don't go any hotter than tabasco now (although I generally saturate some foods with it), because it starts getting uncomfortable and I believe food should be enjoyed. :)  Hey, I like the flavor.

Melissa
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tinkerbell

Chili contest, huh?  interesting!  have you ever heard about rocoto chili peppers?  well, they are native from Peru, and you literally burn when you eat them.... :D

tinkerbell :icon_chick:
  •  

Melissa

Hmm, Tink.  You mean like flames and stuff?

Here's an interesting webpage about various hot chili peppers and heat ratings.  I found it quite fascinating. http://www.thechileman.org/guide_heat.php

Melissa
  •  

tinkerbell

Quote from: MelissaHmm, Tink.  You mean like flames and stuff?

Well, yeah, basically! :D

Here is a link for the rocoto chili pepper...


tinkerbell :icon_chick:
  •  

Kelly-47

So if the rocoto is 50,000-250,000 and the habanero is 100,000-350,000, the 16 million on Melissa's site has to been insane. Personally, I find 150,000 to be a nice balance between heat and flavor...a physical AND gastroniomical experience. My all-time favorite is Mo Hotta Mo Betta's Chipotle Adobo hot sauce, only about 3,000. A piece of toast, liberal slatherings of first hot sauce and then good natural panut butter...heaven.
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