I’m with ya, Roossy (re: last sentence)
Okie…. I was curious too!…
Saw it in the store and bought a can…
Someone actually likes that stuff?…
Different strokes I guess.
I froze it, trying to figure out what to do with it besides throwing it away. Maybe puree it with some of my own and dip fritos in it.
Maybe use it in FRITO PIE![}:)] Yeah yeah… thats what I’ll do.
Taste just like any canned chili to me.
(Got the one with beans)—
Yes… I do chili with beans!
So Bob, you are involved with the radio show?
Now I am not sure we figured out who that "how long" wolf guy was? Anyone know?
Thankyou Joe. Am utterly uninterested in finding out who he is/was, just relating a spontaneous childhood memory. Really, only interested in "Road Food" in general for Jane and Michael Stern’s colorful segment of The Splendid Table radio show. Bon app�tit!
You can certainly buy Wolf chili here in Tampa. I have seen it in several locations.
Wolf chili is the only canned chili that my wife will eat and only if it has beans.
I love that chorizo! I don’t care what they put in it.
I will be interesting to see who’s can of wolf says "heart" and who,s does not. Like OKC said, it could be a state reg thing? I would like to know. Not sure why??? :~)
I am trying to help someone who moved from Texas find a store that sells Wolf in Atlanta. Anyone know?
[:D]I’ll have to check the label next time I’m in H.E.B. buying groceries to see what’s in it. The beef heart doesn’t surprise me. On the labels of chorizio sausage at the store,they list lymph nodes,and pork and other stuff.
You can find it here all over the place in Texas.
And yes,the guy who started it did have a couple of wolves,and that’s how it got it’s name.
one things for sure….ain’t nobody dying from eatin wolf brand chili
or hot dogs. It may not sound good, but them organ meats won’t kill
ya. It’s kind of a thing where our society has gotten to the point
where you don’t have to grow up eating fried chicken livers and such
(like I did), so now, people cringe at that sort of thing.
Born in OKC
You raise an interesting question, different rules in different states, though I’ve not heard of that before and wonder if the (Federal) Interstate Commerce legislation might prevent it. I don’t have a can of Wolfe Brand currently but will look next time I see one. And, it is even possible that the rules, if any, have changed, because I checked the can (which might have been months old at the time) several years ago after this thread first started.
Whether or not there is such a rule I personally don’t think that is the least attractive thing – at least at first glance – I’ve seen on packaged meats. I’d say that title goes to the "pork saliviary glands" I’ve seen on packages of Mexican style chorizo in Texas.
Maybe more than most folks I can rationalize eating anything that tastes good by thinking I’we probably eaten it in hoot dogs with no particular lable.
And the old butcher’s observation that heart adds good red color to ground beef was interesting. I’ve never heard that before.
Lee, I think so? Just weird that OKC’s can says "heart" and mine does not.
Isn’t anything coming from a slaughtered cow,beef,technically?
Weird OKC, no mention of beef hart on my can of Wolf. It just says beef. Could there be different regulations, for labeling, in other states? I livened up a thread about frito pie at the new Dallas history site and the subject of Wolf Brand came up.
Mark in Ohio
Beef hearts are traditionally used by meatcutters on the retail level to give the ground beef a "good red" color, I used to work at an IGA store and the meatcutter there was making disparaging comments about a competing supermarket in town saying that a wholesaler had mentioned his competitor was ordering inordinately large amounts of beef heart on a regular basis.
I took that to mean that it was an acceptable practice in most meat departments to grind in some beef heart to give the ground beef the hue the customer wanted to see to know the meat was "fresh looking", but to grind in a very high percentage of the cheaper beef heart was pushing the 100% ground beef claim a little too far.
Born in OKC
With reference to eating beef hearts, there is (as I sure many of you know) a great Peruvian dish made from thin sliced or cubed marianated grilled beef hearts, antichukos I think is close to the name.
Thus thread has been going on for several years and it was here that a post about beef hearts made me look at the ingredient list on a can of Wolf Brand on the shelf. Sure ’nuff, beef hearts.
So far as using beef hearts in chili is concerned, Tolbert (as is often the case) has relevant information, IMO. In Bowl of Red, I believe you will find someone quoted as saying that the beef for chili should come from a tough old brush popping steer "of some character." Filet is not a good meat for chili – it tends to break down into mush. Muscle meat like heart stands up to long cooking. I suspect that the use of heart in a canned product is both an economic and recipe decision with the interest of a little more texture than might otherwise be the case. Certainly the pieces of meat in any canned chili I’ve tried were well cooked and not tough.
In the interest of full disclosure I suppose I must say that heart is high in cholesterol, but that is what we have Lipitor for. In the past, I’ve brought Wolf Brand from Texas to Georgia where I live today in the interest of having a better quick bowl of chili.
Daveyo, the guy who invented Wolf had caged wolves, as an attraction, when he sold his chili from a truck. Interesting history if you want to do the research. Oh, I think most of it is right here at Roadfood. :~)
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