This bold statement by Smith was taken as an insult to all the chili lovers in the State of Texas and a challenge to the Great Chili Appreciation Society International of Dallas. This chain of events set in motion the first chili cooking challenge and was the start of a national phenomenon, The chili cook-off.
Initially, most of the players in the drama, including H. Allen Smith, were newspapermen and other print journalists and as a result most of the print media in the state of Texas got involved in the Chili Hostilities. Smith became an army of one, facing down an angry mob of insulted Texas chili heads. The editorials and letters to the editors were filled with taunts and insults. Smith resolved to hold the high ground and not respond to the vitriolic commentary but after months of the slings and arrows from the Texicans, he gave in to the ceaseless harangue and fired back with letters loaded with a few barbs of his own. He wrote, and I quote, "A guy could get more flavor from a set of stewed piano keys," "made from meat as tender and tasty as harness straps or cut up motor mans gloves." "owl residue" "made from the tail knots of longhorn steers" and to even suggesting that the secret ingredient in Texas Chili was "dried rattlesnake urine."
In spite of the ongoing mudslinging, Smith steadfastly refused to participate in what he called sham contest that would be judged by prejudicial Texas chili heads and would sooner get in a crap game with loaded dice. The GCASIofD ignored Mr. Smith's protests and set a date and named the place for the first chili shoot-out. The ghost town of Trelingua, Texas was chosen. It was to be held at the 220,000acre ranch owned by the race car driver Carroll Shelby and David Witts, the manufacturer of the deodorant, Pit Stop. If you try to find Trelingua on a map of Texas, look for the town of Alpine in the Big Bend area of the map, that would be the big bump that pokes down into Mexico. Find Alpine and follow the two lane straight south for 80 miles and you will pass through the old mining town of Trelingua, Texas. If you get to the Rio Grande River, then you have gone about 12 miles too far.
After months of preparation, the stage was set for the Cook-off. Band were expected to come and play, an airstrip had been provided some miles north of town for all the dignitaries who were expected and every building still standing with a partial roof was commandeered for sleeping quarters. It was a BYOBR, bring your own bed roll, situation. A team of chefs, in the employ of the head chef at the Johnson Ranch, was retained to feed the masses. All was set except the Yankee blowhard, now dubbed "Soupy" Smith, who was still a hold out.
The threats, insults and even undisclosed cash incentives failed to budge Smith. When all looked lost and the festivities were going to called off, H. Allen Smith accepted to meet in the street of the ghost town at High Noon on the appointed day.
To be continued......
In the meantime, here is an interesting Chili recipe and is the coup de grace of Grand Prix racer Carroll Shelby. But beware, if you use hot chile pepper in the amount called for. It is truly a pot of fire. Best to start out with less and add more later while the batch is a brewing.
• 1/2 pound suet or 1/2 cup cooking oil or bacon drips
• 1 pound beef round, coarse chili grind
• 1 pound beef chuck, coarse chili grind
• 1 8-ounce can of tomato sauce
• 1 12-ounce can of Lone Star Beer
• 1/4 cup ground hot red chile
• 2 medium cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 1/4 teaspoon dried Mexican oregano
• 1/2 teaspoon paprika, scant
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons salt
• Pinch cayenne pepper
• 3/4 pound of Jack cheese, grated
1. Melt the fat or oil in a heavy large (4 qt.) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a wooden spoon and cook, stirring occasionally, until the meat is evenly browned.
2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 tsp. of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
3. Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.
4. Stir in the cheese and the remaining 1/2 teaspoon cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning and sticking. ( Or, just add the cheese at the table for garnish.)
Serves: 4 or less
