An Illustrated Look at the Terlingua Texas Chili Cook-off

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scrumptiouschef
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2017/10/20 09:14:42 (permalink)

An Illustrated Look at the Terlingua Texas Chili Cook-off

https://www.texasmonthly....cook-off-at-the-fifty/
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    bigbear
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/20 12:11:56 (permalink)
    Good read. Thanks.
    #2
    rneiner
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 08:31:18 (permalink)
    Thanks
    It is on bucket list
    #3
    ScreamingChicken
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 10:51:06 (permalink)
    The town just east of me hosts the WI state championship chili cookoff every year.  It's a CASI event so the winner gets to advance to another (regional?) competition, and is eligible for Terlingua should he or she make it that far.
     
    https://www.chilimania.com/
    #4
    1bbqboy
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 10:59:50 (permalink)
    What does Wisconsin chili taste like? Is cheese required? 🍜
    #5
    ScreamingChicken
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 14:00:04 (permalink)
    Shredded cheese is certainly popular as a topping but I think the most prevalent Wisconsin touch is to use beer as an ingredient.
     
    This is a timely thread as chili/soup weather is just around the corner here.
    #6
    1bbqboy
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 15:05:06 (permalink)
    ScreamingChicken
    Shredded cheese is certainly popular as a topping but I think the most prevalent Wisconsin touch is to use beer as an ingredient.
     
    This is a timely thread as chili/soup weather is just around the corner here.

    I can't disagree with that. Maybe I have some secret Wisconsin heritage
    because beer and cheese sre both required in my chili 🌶 world.
    #7
    Wintahaba
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 15:53:09 (permalink)
    1bbqboy
    ScreamingChicken
    Shredded cheese is certainly popular as a topping but I think the most prevalent Wisconsin touch is to use beer as an ingredient.
     
    This is a timely thread as chili/soup weather is just around the corner here.

    I can't disagree with that. Maybe I have some secret Wisconsin heritage
    because beer and cheese sre both required in my chili 🌶 world.

    You can adopt it, like I have...move here. 
    #8
    scrumptiouschef
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/21 22:58:13 (permalink)
    Do they put beans in chili in Wisconsin? Is the protein pork or beef?
    #9
    ScreamingChicken
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/22 14:48:30 (permalink)
    My experience has been that beef is the overwhelming favorite for protein but I myself have occasionally made chili with a smoked pork butt and been happy with the results.  As for beans, I wouldn't be surprised if it's practically a 50/50 split.
     
    Apologies for drifting off topic a little bit, but there's also at least one place that takes a Cincinnati-style approach: Chili John's in Green Bay.  I've never been there but it's on my short list for that part of the state.
    #10
    1bbqboy
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    Re: An Illustrated Look at the Terlingua Texas Chili Cook-off 2017/10/22 19:19:39 (permalink)
    I believe that joint has been discussed on here before.
    #11
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