bodiebill

Drilled some oil wells at Melstone.
Great steaks and beans at "Jersey Lillys" in Ingomar MT

Quixdraw Loc: x

Haven't eaten there in a while, still there. I usually go to one or more of their Rodeos. Depending on when you were there, it may have changed owners. By all reports, the food is still good, the ambiance unique.

PhotoPhred Loc: Cheyney, Pa

Nice set, hope you had a full tank of gas. Thanks for sharing.

Quixdraw Loc: x

Thank you! The truck has two tanks, and for some adventures, is fitted with a 5 gallon G.I. Gas can as well!

PhotoPhred Loc: Cheyney, Pa

I suppose if you live in an area like that, you know how to prepare. I have a friend who moved to a remote area in Missouri, he never knew that "just down the road" was 30 miles.

Quixdraw Loc: x

bodiebill

here is my favorite Chile recipe
“TEXAS OIL FIELD VENISON CHILI”
Cook: Rig Hand “Bill”

"Cin-Chili" Chili
Cindy Reed - Houston, Texas
1992 & 1993 Terlingua International Chili Championship Winner
Cindy Reed of Houston, Texas, made history by winning two consecutive championship titles in 1992 and 1993 at the Terlingua International Chili Championship. Cindy is the only person to hold this honor. Cindy is actively involved in chili as a board member and spokesperson for CASI. She enjoys traveling and meeting new people as she cooks her winning recipe around the country.

Step 1
2 lbs - beef chuck tender cut into 3/8" cubes--(venison, 2+ lbs, cubed)
1 tsp - cooking oil or bacon grease
1 tbsp - dark chili powder
2 tsp - granulated garlic----or one whole garlic
In a three-quart heavy saucepan, add the above ingredients while browning the meat.

Step 2
1 - 8 oz can of tomato sauce
1 can of Rotel tomato sauce
1 - 14-1/2 oz can of beef broth--- two 10 oz cans
1 tsp - chicken bouillon granules
1 tsp - jalapeno powder---
1 tbsp - onion powder
2 tsp - garlic powder
1/2 tsp - red pepper
1 tsp - white pepper
16 oz - spring water----very little water added, use Shiner Bock beer
1 tbsp - dark chili powder
2 - serrano peppers---(or one jalapeno) wrapped in cheese cloth)
1/2 tsp - salt

Combine seasonings above and add to beef mixture. Bring to a boil, reduce heat and simmer for 1-1/2 hours. Float peppers.

Step 3
1 tbsp - paprika
1 pkg - Sazon seasoning (msg)---
1 tsp - onion powder
1 tsp - garlic powder
1/2 tsp - white pepper
5 tbsp - medium and dark chili powders

Combine seasonings and add to beef mixture. Bring to a boil, reduce heat and simmer for 20 minutes. You may add water or beef broth for consistency. Remove serrano peppers when they become soft.

Step 4
2 tsp - cumin
1/8 tsp - salt
Add above ingredients and simmer for 10 minutes.


NOTE: Add bottle of Shiner Bock Beer before serving.

You can add some beans but keep the ratio of meat to beans in favor of meat. Beans were not used in early Texas Chili.

Quixdraw Loc: x

Thanks very much! Be great ig you could re post the recipe here. https://www.uglyhedgehog.com/s-138-1.html

Hereford Loc: Palm Coast, FL

Love these photos. #1 has an extremely strong leading line that seems to go on forever.

Quixdraw Loc: x

Thank you!