chirp

Traveling across the state of Texas can make a fan hungry. Share where you think the best places to eat are on the way to/from a game.

Moderators: mjda76384, granger, Red_Devil_DDS, Old Bearkat

Re: chirp

Postby CT6MFL » Thu Oct 15, 2015 9:47 am

2 pounds beef shoulder, cut into ½-inch cubes
1 pound pork shoulder, cut into ½-inch cubes
¼ cup suet
¼ cup pork fat
3 medium-sized onions, chopped
6 garlic cloves, minced
1 quart water
4 ancho chiles
1 serrano chile
6 dried red chiles
1 tablespoon comino seeds, freshly ground
2 tablespoons Mexican oregano
Salt to taste

If fall ever comes for more than a half day, I think I may have to try it:)
User avatar
CT6MFL
6-Man Fan
 
Posts: 1102
Joined: Fri Feb 25, 2011 9:16 am
Location: Belton, Tx
Blog: View Blog (1)

Re: chirp

Postby smokeyjoe53 » Thu Oct 15, 2015 1:44 pm

I like to make a pot every few months, eat on it a few days then freeze in small freezer bags. Nearly always have a little chili around........ That recipe you posted is almost identical to the one I use...... Got it from my grandfather who "went up the trail" as a 10 year old cook's helper & later opened a cafe. I've been told that this was the recipe he used. Mine doesn't include pork and the beef is described simply as "trimmings".........
User avatar
smokeyjoe53
6-Man Fan
 
Posts: 5928
Joined: Sun Oct 26, 2003 3:01 am
Location: Tartarus

Re: chirp

Postby CT6MFL » Thu Oct 15, 2015 4:53 pm

Theres actually a story about that trail and it started somewhere around Marfa:)
User avatar
CT6MFL
6-Man Fan
 
Posts: 1102
Joined: Fri Feb 25, 2011 9:16 am
Location: Belton, Tx
Blog: View Blog (1)

Re: chirp

Postby 51eleven » Thu Oct 15, 2015 8:27 pm

I'm not a Chilihead or member of CASI but putting pork in it is as bad as beans to me. I've made a supper of beans, cheese, onions and crackers before. I love bacon for breakfast or crumbled on a salad, ham sandwiches. Chili originated as a way to use the "trimmings", the cheapest cut. Read about the chili queens of San Antonio. It was also dried into "bricks" to be put in a pot of water over a campfire on the trail.
I just use Wick Fowlers and Chili or Stew meat (beef) from HEB, diced a little more as the chunks are a little large.
If you ever get over that way try out the Austin Chili Parlor. Decent stuff. It once brought me back to life as a late breakfast after a night at the Broken Spoke.
51eleven
6-Man Fan
 
Posts: 3158
Joined: Wed Nov 26, 2008 10:28 pm

Re: chirp

Postby CT6MFL » Thu Oct 15, 2015 9:12 pm

uggh, the broken spoke.
User avatar
CT6MFL
6-Man Fan
 
Posts: 1102
Joined: Fri Feb 25, 2011 9:16 am
Location: Belton, Tx
Blog: View Blog (1)

Re: chirp

Postby 51eleven » Thu Oct 15, 2015 10:07 pm

CT6MFL wrote:uggh, the broken spoke.


It's a classic among the skyscrapers around it. A tourist trap now days no doubt. Still a great venue to see some of the best talent in the state. And to dance to them, after about 11 when most of the tourists leave.
51eleven
6-Man Fan
 
Posts: 3158
Joined: Wed Nov 26, 2008 10:28 pm

Re: chirp

Postby CT6MFL » Thu Oct 15, 2015 10:11 pm

I was there from 2001-2003 and preferred Dallas NC. I went to BS only once.
User avatar
CT6MFL
6-Man Fan
 
Posts: 1102
Joined: Fri Feb 25, 2011 9:16 am
Location: Belton, Tx
Blog: View Blog (1)

Previous

Return to Where should I eat?/Fajita Pete's Concession Stand Review

Who is online

Users browsing this forum: No registered users and 3 guests