Kosher Foodie Nirvana

This Kosher Foodie has been out and about fressing, sampling, tasting, and munching on the wide varieties of chili. Nearly full, just from trying the sample cups. I didn’t quite get to every table…yet. They still haven’t run out so I’ll be out for one last round. Hey, you try eating 52 varieties of chili!

And there’s more if you want to purchase a non-chili item (kid’s admission includes a hot dog or chicken nuggets) – falafel, burgers, etc.

Vendors are busy with sales and the kids activities are operating non-stop. The music is great, weather is windy but nice, the crowd has been exciting. I’d have to say that this the closest Dallas has to a Kosher street food festival – it is such an awesome event.

My favorite part? Besides eating, catching up with so many friends from across the Jewish community all in one place!

A Good Source for Chile Powder

ChipotlePowderFor several years our team (the Hebrew Men’s Poker Association) used dried chiles that I pulverized in a coffee mill. The first time around, I did the grinding inside the shul, but I realized the fumes caused passers-by to gasp and cough. In later years I moved the grinding outside, using a 100-foot extension cord I brought from home. But the last two years we’ve been using chile powder from Chipotle Texas, which sells a variety of chiles in various forms and is supervised by the Dallas Va’ad Ha Kashrut. They deliver at reasonable rates, their powder is less expensive than the small containers you see at the grocery store, and you don’t need to worry about grinding anything (and thereby incommoding the passers-by). Something to keep in mind for next year.

Slow Burn

Trinidad Moruga ScorpionOur chili this year at the Hebrew Men’s Poker Association booth is a bit milder than last year but still hotter than anything else I’ve tried so far at the cook-off. The other day I said I like my chili hot but not so hot that I achieve an altered state of consciousness. The next day, Keggan Luskey, another member of the HMPA team, sent me a link to this Time story about the world’s hottest pepper: the Trinidad Moruga Scorpion, which clocks in at 1.2 million Scoville units, compared to about 5,000 for a jalapeno. Regarding the psychoactive effects of hot peppers, one expert told Time: “People actually get a crack-like rush. I know the people who will eat the hottest stuff to get this rush, but they’ve got to go through the pain.” That is not the effect we are going for, although Keggan plans to plant the Trinidad Moruga Scorpion in his garden this spring, so maybe we’ll have them in our chili next year. This year we made do with the Ghost Pepper (a.k.a. Naga Bhut Jolokia), which is rated at 855,000 Scoville units, in addition to our usual blend of hot and mild chiles. Come check it out and give us your gold coin.

Beer & Tequila

Seems like beer is a very popular ingredient in the chili this year…even the vegetarian chilis.. And the tequila? Not in the chili so much.. but used as bribery for the aforementioned coins.

It’s all about the coins

Everyone who enters gets a coin. Use your coin wisely, as you only get one…. you place that coin in the plastic container of the chili that you like best. After tasting all of the chilis here, i had to do a rematch of my top three. I like a chili with flavor, not too hot (few of them here are  that hot), but with flavors that hit at different points on the palate.  My favorite? You’ll have to find me. look for the chili pepper socks.

Chili break

tried 15 different chilis.  There are beef and veggie chilis. some smoky, some with multiple taste points… taking a break in the Silent Auction tent. Be sure to get a number before bidding and place your best bid!  Did I mention that I am wearing my chili pepper socks? Bidding ends @ 2:45.

windy & wonderful

well the smell of chili is startimg to permeate the chilly air.  if you haven’t headed down here yet… you might want to bring a jacket.. the Mazick Brothers are already entertaining the growing crowds.  come on down!


Ready, set, go!

The 20th annual Dallas Kosher Chili Cookoff is about to get started. Once again, the weather cooperated! It is a bit muddy but the sun is coming out. Wind is a problem, so dress warmly, but the sun is out … amazing after last night’s rain. This continues our streak of incredible, mild weather for 20 years for this event. As one member likes to remind everyone, even G-d likes a good bowl of Kosher chili!

This year Dallas Kosher Foodie is excited to be joined by two exceptional writers who will be blogging live from the event. We can’t wait to share the excitement of the day with you.

If you haven’t already, friend us on Facebook and check Facebook for lots of photos throughout the day.

I plan to eat lots of chili to stay warm!! Yum!!!