TEXAS CHILI HEATS UP STAMFORD

At a special communication of Union Lodge No. 5’s Fellowcraft Board on Wednesday June 8, Brother David Brown, a native son of the Lone Star State, surprised the attendees with a large pot of “Dave’s Quick and Dirty Texas Chili”.

The special communication was held in conjunction with the lodge’s Fellowship Night where the social hall is opened for brothers to relax, rehearse ritual, play foosball or darts, watch the big-screen tv, and socialize in an informal setting.  Union Lodge No. 5 meets each Wednesday night; Stated Communications are held the 1^st and 3^rd Wednesdays of the month, and Fellowship Nights are hosted on the alternate Wednesdays.

Everyone raved about Brother Brown’s chili, which was served in a variety of ways: unaccompanied; over fritos for a concoction known as “frito pie”; with cheese or sour cream; with crackers; and with additional cayenne for those brave enough to want to spice it up even more!

At the request of several brothers, here is Brother Brown’s recipe:

Dave's Quick and Dirty Texas Chili

Quick and dirty because everything isn't made fresh, but that adds a lot more time to making it.  That said, we still use some fresh ingredients because it just tastes better!  Preparation time: 2 to 4 hours.

2 lbs of ground beef

1 Box of Wick Fowler's 2-Alarm Chili Kit.

4-5 Cloves of garlic crushed, skinned, and chopped. (about half a head of garlic)

1/2 White onion chopped

1/2 Green Bell pepper chopped

1 Can Ro*tel diced tomatoes and chilies

1 8 Ounce can of tomato sauce

16 Ounces of water

1/2 Can of red kidney beans (15 ounce can)

Cook the ground beef and drain the fat.  Add the 8 ounce can of tomato sauce then fill the can two more times with water and add them also.  (16 ounces of water)

Open the 2-Alarm chili kit box and set aside onion/garlic packet.  They will be replaced with our chopped fresh onion and garlic.   Slowly mix the chili powder into your ground beef and tomato sauce mixture.  Then mix in the Cumin, Oregano, Paprika and Salt packets.

Open the can of red kidney beans and drain and rinse them.  Add half of the 15 ounce can of kidney beans to the mixture.  Add your fresh chopped garlic, onions, and bell pepper and mix well.  Once it is well mixed, add your can of Ro*tel Tomatoes and Chilies and mix again.  Ro*Tel will add a little bit of kick to the chili and great flavor.

Turn your heat to medium until the chili begins to boil.  Once it is bubbling, turn the heat to low and simmer for 1 hour siring every 20-30 minutes.  At this point you can taste and salt or add the Cayenne Pepper packet if you like it with even more kick.  Be careful with the Cayenne Pepper.  Add it in small increments as it can make the chili very spicy quickly.  You do not want the chili to be too spicy for your tastes to eat!

Continue simmering at least another 1/2 hour, but for better results simmer for another 1-2 hours.  The packet of mesa flower (corn flower) is a thickening agent.  If you prefer your chili thicker slowly add mesa flower until you find your preferred thickness.  If you like it the way it is, toss it.

Notes:

   * Wick Fowler's 2-Alarm Chili Kits are usually found in the Mexican food isle of any grocery store.

   * Cans of Ro*Tel Tomatoes and Chilies are usually located near the can tomato sauce in any grocery store.