When the option of driving to west Texas came up for the famous Terlingua Chili Cook-off with other Houstonians, the answer was yes! We pulled together our camping gear, watched the weather reports, and booked a hotel room before we left. It is a ten-hour drive if we are lucky. First stopping in Kerrville for the night, we stayed in dog friendly hotel, La Quinta, for an early rise in the morning before headed to Terlingua. Lots of dogs and hunters stayed at the hotel that night. The parking lot was full of trailers with four-wheelers since deer season began that weekend. We made it to Alpine for the last grocery store for bread and cheese, and saw lots of blue haired, tattooed people going into this local store. Finally 2 more hours until Terlingua on TX 118, enjoyed a beautiful drive through old rock formations, mountains, desert, but saw no live wildlife. This is a geologist dream location, once with seven volcanoes in the area.
A destination stop in Terlingua is La Kiva bar (soon to be restaurant); read the back story about the prior owner, Glenn Felts in Outside Magazine (update 7-2015). When you go through the old mine shaft door and down the concrete stairs, you came into an oasis. Eye candy everywhere, I was gawking and in awe of the decor of rocks, wood beams, and ancient looking trees that were used at tables and furniture. The back patio will be a great spot for music on a warmer evening. The bathrooms are so modern, sadly no more unique toilets.
Ate at Starlight Theatre in Terlingua (facebook) with entertainment by Ghosts Along the Rio Grande: classical singer Ann Wade, Kris Wade & Jacob Jaeger. I enjoyed two spicy hamburger beef street tacos (had to take other two home).
Camped at Rancho Topanga Campgrounds, dog friendly on leash (owners, Gus and Pat Foli, have three yellow labs and a brown dog, chickens, and an African Grey parrot). Enjoyed her delicious green shelled eggs, best scrambled eggs ever. We could see Big Bend National Park and (bring your current passport to cross) Boquilla del Carmen, Mexico in the distance.
Stopped at Fort Clark campgrounds (no pets since it is a bird sanctuary) last horse US cavalry found in Brackettville, TX, on the Mulberry River. Fort was named after Major John B. Clark (first infantry died in Mexican War).
Drove by Harrison Ranch (harrison stone from Dryden Quarry) on US 90, in south of Dryden, Terrell County, TX, composed of 33,000 acres and Bended Knee Ranch on US 90, in Dryden, Terrell County, TX with red painted metal fence and gorgeous covered bridges for walking
Explored CASI, on November 7, 2015, Chili Appreciation Society International competition, congratulations to James Burns from Point, Texas (must appropriate name Burns). Enjoyed some hot chili and people from Hawaii and all over Texas. On Clemson game day Saturday when we won against FSU, I saw the white paw and orange flag flying by an RV near the CASI stage. With my Clemson girl shirt under my many layers, I decided to show off my All in at the Wallys Pole and Grill. Listened to Larry Jo Taylor at CASI from our campsite. Sorry we missed Gary P. Nunn but it was cold and windy.
A destination stop in Terlingua is La Kiva bar (soon to be restaurant); read the back story about the prior owner, Glenn Felts in Outside Magazine (update 7-2015). When you go through the old mine shaft door and down the concrete stairs, you came into an oasis. Eye candy everywhere, I was gawking and in awe of the decor of rocks, wood beams, and ancient looking trees that were used at tables and furniture. The back patio will be a great spot for music on a warmer evening. The bathrooms are so modern, sadly no more unique toilets.
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| Feline, Penisaurus Erectus donated from Houston |
Camped at Rancho Topanga Campgrounds, dog friendly on leash (owners, Gus and Pat Foli, have three yellow labs and a brown dog, chickens, and an African Grey parrot). Enjoyed her delicious green shelled eggs, best scrambled eggs ever. We could see Big Bend National Park and (bring your current passport to cross) Boquilla del Carmen, Mexico in the distance.
Stopped at Fort Clark campgrounds (no pets since it is a bird sanctuary) last horse US cavalry found in Brackettville, TX, on the Mulberry River. Fort was named after Major John B. Clark (first infantry died in Mexican War).
Drove by Harrison Ranch (harrison stone from Dryden Quarry) on US 90, in south of Dryden, Terrell County, TX, composed of 33,000 acres and Bended Knee Ranch on US 90, in Dryden, Terrell County, TX with red painted metal fence and gorgeous covered bridges for walking
Explored CASI, on November 7, 2015, Chili Appreciation Society International competition, congratulations to James Burns from Point, Texas (must appropriate name Burns). Enjoyed some hot chili and people from Hawaii and all over Texas. On Clemson game day Saturday when we won against FSU, I saw the white paw and orange flag flying by an RV near the CASI stage. With my Clemson girl shirt under my many layers, I decided to show off my All in at the Wallys Pole and Grill. Listened to Larry Jo Taylor at CASI from our campsite. Sorry we missed Gary P. Nunn but it was cold and windy.
Stopped in Del Rio for the night to relax and shower at the remodeled Ramada motel with hot tubs, saunas, and powerful showers. Enjoyed light dinner and drinks at White Horse Lounge.
My Chili recipe
3 cloves of garlic, smashed to a paste (sit for four minutes before browning)
3 small finely chopped pearl onions
2 pounds of Ground Sirlion (chunky, large chili size grind)
1 package of William Chili seasoning (no salt) (or a mix of chili powder, cumin, ground mexican oregano)
1/2 can of beer (great IPA or stout, personal preference required, I like Wasatch Pumpkin Stout)
2 dashes of Worcestershire sauce
1 can of tomato paste (no salt)
1 can of diced tomatoes (no salt)
1 can of triple beans (drained and rinsed, if desired)
Brown the garlic, onions, and sirloin in a dutch oven on medium heat, constantly turning with wooden spoon. Spoon out the excess fat and water as the beef cooks, into a heat safe container like an old glass jar. Water must evaporate or be removed before browning will start.
Once beef browns add the Chili season (or your own special mix of seasoning). Reduce heat to medium low. Slowly and carefully (because of steam and splatters) add some beer to cover the bottom of the dutch oven, and mix until all browning is in the beer. Mix in the Worcestershire sauce, tomato paste, diced tomatoes, and some beer (as desired). Add the rinsed beans if desired.
Try not to let the chili boil, keep it at a simmer of 185 to 195 degrees Fahrenheit for an hour or more with a partially covered lid to let any steam out. Check and stir the chili every 5 to 10 minutes. Add more beer if the chili needs more liquid or if heating it up the next day on the stovetop.
My Chili recipe
3 cloves of garlic, smashed to a paste (sit for four minutes before browning)
3 small finely chopped pearl onions
2 pounds of Ground Sirlion (chunky, large chili size grind)
1 package of William Chili seasoning (no salt) (or a mix of chili powder, cumin, ground mexican oregano)
1/2 can of beer (great IPA or stout, personal preference required, I like Wasatch Pumpkin Stout)
2 dashes of Worcestershire sauce
1 can of tomato paste (no salt)
1 can of diced tomatoes (no salt)
1 can of triple beans (drained and rinsed, if desired)
Brown the garlic, onions, and sirloin in a dutch oven on medium heat, constantly turning with wooden spoon. Spoon out the excess fat and water as the beef cooks, into a heat safe container like an old glass jar. Water must evaporate or be removed before browning will start.
Once beef browns add the Chili season (or your own special mix of seasoning). Reduce heat to medium low. Slowly and carefully (because of steam and splatters) add some beer to cover the bottom of the dutch oven, and mix until all browning is in the beer. Mix in the Worcestershire sauce, tomato paste, diced tomatoes, and some beer (as desired). Add the rinsed beans if desired.
Try not to let the chili boil, keep it at a simmer of 185 to 195 degrees Fahrenheit for an hour or more with a partially covered lid to let any steam out. Check and stir the chili every 5 to 10 minutes. Add more beer if the chili needs more liquid or if heating it up the next day on the stovetop.
