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Dimples
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4,648 Posts
Discussion Starter #1
I’m hoping that this History Lesson could be a thing. Anyone is welcome to participate. All I did was remember a cool thing and Google it. Copy/Paste is a beautiful thing.

I think Terlingua (racing, chili, etc) is an amazing, weird, wonderful thing born out of something that is pure Shelby.

As a born-and-raised Texan, this story makes me proud. My dad knew Carrol Shelby in the 50’s when my dad was a boy. He lived near White Rock lake in Dallas at the time.

Let’s highlight the Jerry Heasley article that includes a lot lot of info on the 2008 Terlingua Mustang that was oddly a V6, but with optional supercharger became kind of awesome...
Shelby Terlingua ? JerryHeasley.com

The Inner Circle Was The “Rat Pack”

Everybody’s heard of the show business” Rat Pack.” They were Dean Martin, Joey Bishop, Frank Sinatra, and Sammy Davis Jr. They hung out at the Sands Hotel & Casino on the strip in Las Vegas in the 1960s, where they made up their show as they sang and danced and had fun on stage.

Bill Neale liked the term and felt like it fit that little group. They consisted of Carroll Shelby, Bill Neale, David Witts, and Tom Tierney.

The Legacy: Terlingua

For the record, Terlingua is the name of a tiny town in far West Texas, near the Mexican border. There, Shelby got in a real estate deal with Dallas attorney David Witts in the purchase of 223,000 acres of land.

Mainly, Shelby and his Rat Pack used this land to hunt and ride their dirt bikes. The place was full of huge jackrabbits. So, when Shelby decided to name one of his racing teams after his ranch at Terlingua, Bill Neale got involved drawing up a logo.

Neale explained to me, “The idea was to take some animal and use a form of heraldry the way you see them done in Europe. They do them with lions and eagles and gargoyles. I had done a rabbit cause the jackrabbits are big in that part of Texas. He is holding his paw up to say no more peppers in the chili. Shelby liked it. He liked the yellow and the black. That resulted in Shelby asking me to help with a paint job in ’67 for the Trans Am. That’s when I added Terlingua Racing Team across the top of it. Then, the rest of it is kind of a long story about how much fun we’ve had putting it on various cars and things of that nature. It really has been amazing. It’s been on so dog gone many cars and airplanes.”

Terlingua didn’t originate on the ’67 Trans Am Shelby coupes. The Terlingua Racing Team emblem appeared on the 1965 Shelby G.T.350 Competition team car (5R002) and the 427 Cobra (CSX3002) that raced at Green Valley, Texas on February 14, 1965. Ken Miles was behind the wheel of the Shelby Mustang’s very first win that day. So, Terlingua goes back a long ways in Shelby history.

Carroll’s Recent Take

Most of us have heard and read the story of Terlingua many times. Still, it’s fun to hear Carroll Shelby tell it in his own colorful Texas accent. Here’s how that conversation went, recently. I got Carroll a little riled because my simple questions had him thinking I’d never heard the story before.

Jerry: The racing story about Terlingua is pretty well known.

Carroll: Jerry Titus was the spark plug in that.

Jerry: With Terlingua?

Carroll: Yeah. I owned 120,000 acres in Terlingua with David Witts from Dallas.

Jerry: Terlingua is the name of the town. Right?

Carroll: The name of the town, and we had a ranch. I bought half the Cherokowa Ranch, which David Witts owned. And we re-named it Terlingua Ranch- 120,000 acres of rocks. So, we decided to sell it.

Pause…

Carroll: Have you heard the god damn story?

Jerry: Yes sir.

Carroll: Well, then there’s no use of telling it again.

Jerry: Sometimes it’s better coming from you.

Carroll: All right, then we decided to sell it. So, Tom Tierney, who is a former Ford PR man, said give me a couple weeks. And he came back and said we’re going to have the world’s first championship chili cook off in Terlingua at the city hall. The only people who can come are people of the press and all they can bring is their sleeping bag and a toothbrush. And that was the first one. Now, it is world famous. It is so famous that typical Texans got to argue with each other and after 40 years they don’t speak. They have one across the street from each other on the same day. That’s how stupid- that’s how stupid the red necks down there are.”

Jerry: Who’s not talking to each other?

Carroll: The two organizations. They have two different chili cook offs.

Jerry: Oh.

Carroll: On the same day in October, or November or whenever it is.

Jerry: Did the chili cookoff help sell that land?

Carroll: Yeah, we sold it a couple years later.

Jerry: How did that get from the chili cook off to the racecar name?

Carroll: I owned this ranch and we just decided we needed a name for a racing team, so we named it Terlingua racing team.
 

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Dimples
Joined
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4,648 Posts
Discussion Starter #5
Terlingua is also where Mister Rate buried the shooters from the Grassy Knoll three hours later. He still has the shovel.
That makes so much sense.

Always been a fan of the Terlingua lore. A few of use even started our own little rat pack
Don’t I know it. You guys are doing it right.
 

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Dimples
Joined
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4,648 Posts
Discussion Starter #8
I had never heard the detail that: "He is holding his paw up to say no more peppers in the chili"

I think that's hilarious.

Side note, but there are no beans in chili. :grin2:
 

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Dimples
Joined
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4,648 Posts
Ever tried the mix? Not a fan myself. Not hot enough.

I do agree, real chili has no fillers...such as beans. Not even allowed in pro competition.
As far as regular store bought stuff, it’s Not bad.

For the hobbyist, it doesn’t get much better than Pendery’s. My office is less than a mile from this landmark.
History

Custom mixed spice blends from past Terlingua winners:
Home

For some reason your link points back to the thread...http://www.penderys.com
 

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Spammer Hammer
Joined
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9,649 Posts
Here is a copy from the original posting. I add waaaay more serrrano for myself and leave out the beans. First place in the last Pro/Am competition I entered.

Ingredients
4 Tablespoons Extra-Virgin Olive Oil
1 Large White Onion chopped
4 Jalapeno Peppers Chopped
4 Serrano Peppers Chopped
2 Tablespoons Kosher Salt
2 Tablespoons Ground Cayenne Pepper
2 Tablespoons Mexican Chili Powder
2 Teaspoons Ground Cumin
1 Tablespoon Crushed Red Pepper
2 Teaspoons Dried Oregano
3-4 Pounds Smoked Beef Brisket Cubed (Smoke yourself of local BBQ)
2 Tablespoons Chopped Garlic
3 Cans Hot Rotel
2 Cans Tomato Paste
4 Cups Beef Stock
2 Tablespoons Masa Flour
4 Tablespoons Water
2 Cans Dark Red Kidney Beans
2 Cans Red Beans
2 Cans Black Beans
1-2 Triangles Ibarra Mexican Chocolate
Directions
Marinate smoked beef brisket 1-2 days with 2 tablespoon extra-virgin olive oil, 1 tablespoon ground cayenne pepper, and 1 tablespoon Mexican chili powder in large plastic bag. Allow brisket to warm to room temperature prior to adding to chili. Use less brisket if desired.
In a large saucepan, heat the remaining 2 tablespoons of extra-virgin olive oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes.
Add salt, remaining cayenne pepper, remaining chili powder, ground cumin, crushed red pepper, and oregano and sauté for 3 to 5 minutes.
Add beef stock, Rotel, tomato paste, garlic, peppers and brisket. Bring the liquid up to a boil and reduce to a simmer for 30 minutes.
Mix masa flour and water together to form a masa paste. Add beans and masa paste bring to a boil then reduce heat for a low simmer for 60-90 minutes, stirring occasionally. Add Ibarra chocolate in the last 15 minutes.
Re-season with salt and cayenne to taste. Serve garnished with grated cheese, fresh chopped cilantro, and Frito chips or crackers. Also serve whole baby dilled pickles to quench the flame if needed.
 

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Registered
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5,949 Posts
Here is a copy from the original posting. I add waaaay more serrrano for myself and leave out the beans. First place in the last Pro/Am competition I entered.

Ingredients
4 Tablespoons Extra-Virgin Olive Oil
1 Large White Onion chopped
4 Jalapeno Peppers Chopped
4 Serrano Peppers Chopped
2 Tablespoons Kosher Salt
2 Tablespoons Ground Cayenne Pepper
2 Tablespoons Mexican Chili Powder
2 Teaspoons Ground Cumin
1 Tablespoon Crushed Red Pepper
2 Teaspoons Dried Oregano
3-4 Pounds Smoked Beef Brisket Cubed (Smoke yourself of local BBQ)
2 Tablespoons Chopped Garlic
3 Cans Hot Rotel
2 Cans Tomato Paste
4 Cups Beef Stock
2 Tablespoons Masa Flour
4 Tablespoons Water
2 Cans Dark Red Kidney Beans
2 Cans Red Beans
2 Cans Black Beans
1-2 Triangles Ibarra Mexican Chocolate
Directions
Marinate smoked beef brisket 1-2 days with 2 tablespoon extra-virgin olive oil, 1 tablespoon ground cayenne pepper, and 1 tablespoon Mexican chili powder in large plastic bag. Allow brisket to warm to room temperature prior to adding to chili. Use less brisket if desired.
In a large saucepan, heat the remaining 2 tablespoons of extra-virgin olive oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes.
Add salt, remaining cayenne pepper, remaining chili powder, ground cumin, crushed red pepper, and oregano and sauté for 3 to 5 minutes.
Add beef stock, Rotel, tomato paste, garlic, peppers and brisket. Bring the liquid up to a boil and reduce to a simmer for 30 minutes.
Mix masa flour and water together to form a masa paste. Add beans and masa paste bring to a boil then reduce heat for a low simmer for 60-90 minutes, stirring occasionally. Add Ibarra chocolate in the last 15 minutes.
Re-season with salt and cayenne to taste. Serve garnished with grated cheese, fresh chopped cilantro, and Frito chips or crackers. Also serve whole baby dilled pickles to quench the flame if needed.
Wait, you cook? I knew you liked to eat (I like to eat and cooks as well). When should we expect the invite for the chili? :grin2:

BTW, I can see there's a little heat to that...

Allen
 

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Registered
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10,823 Posts
Here is a copy from the original posting. I add waaaay more serrrano for myself and leave out the beans. First place in the last Pro/Am competition I entered.

Ingredients
4 Tablespoons Extra-Virgin Olive Oil
1 Large White Onion chopped
4 Jalapeno Peppers Chopped
4 Serrano Peppers Chopped
2 Tablespoons Kosher Salt
2 Tablespoons Ground Cayenne Pepper
2 Tablespoons Mexican Chili Powder
2 Teaspoons Ground Cumin
1 Tablespoon Crushed Red Pepper
2 Teaspoons Dried Oregano
3-4 Pounds Smoked Beef Brisket Cubed (Smoke yourself of local BBQ)
2 Tablespoons Chopped Garlic
3 Cans Hot Rotel
2 Cans Tomato Paste
4 Cups Beef Stock
2 Tablespoons Masa Flour
4 Tablespoons Water
2 Cans Dark Red Kidney Beans
2 Cans Red Beans
2 Cans Black Beans

1-2 Triangles Ibarra Mexican Chocolate
Directions
Marinate smoked beef brisket 1-2 days with 2 tablespoon extra-virgin olive oil, 1 tablespoon ground cayenne pepper, and 1 tablespoon Mexican chili powder in large plastic bag. Allow brisket to warm to room temperature prior to adding to chili. Use less brisket if desired.
In a large saucepan, heat the remaining 2 tablespoons of extra-virgin olive oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes.
Add salt, remaining cayenne pepper, remaining chili powder, ground cumin, crushed red pepper, and oregano and sauté for 3 to 5 minutes.
Add beef stock, Rotel, tomato paste, garlic, peppers and brisket. Bring the liquid up to a boil and reduce to a simmer for 30 minutes.
Mix masa flour and water together to form a masa paste. Add beans and masa paste bring to a boil then reduce heat for a low simmer for 60-90 minutes, stirring occasionally. Add Ibarra chocolate in the last 15 minutes.
Re-season with salt and cayenne to taste. Serve garnished with grated cheese, fresh chopped cilantro, and Frito chips or crackers. Also serve whole baby dilled pickles to quench the flame if needed.
:shrug:
 

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Spammer Hammer
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9,649 Posts
Usually only in the winter...for chili at least, other than that, anytime you want to drive up here.

What are you shrugging Brad? Someone mentioned chili. I obliged.
 

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Registered
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3,625 Posts
Here is a copy from the original posting. I add waaaay more serrrano for myself and leave out the beans. First place in the last Pro/Am competition I entered.

Ingredients
4 Tablespoons Extra-Virgin Olive Oil
1 Large White Onion chopped
4 Jalapeno Peppers Chopped
4 Serrano Peppers Chopped
2 Tablespoons Kosher Salt
2 Tablespoons Ground Cayenne Pepper
2 Tablespoons Mexican Chili Powder
2 Teaspoons Ground Cumin
1 Tablespoon Crushed Red Pepper
2 Teaspoons Dried Oregano
3-4 Pounds Smoked Beef Brisket Cubed (Smoke yourself of local BBQ)
2 Tablespoons Chopped Garlic
3 Cans Hot Rotel
2 Cans Tomato Paste
4 Cups Beef Stock
2 Tablespoons Masa Flour
4 Tablespoons Water
2 Cans Dark Red Kidney Beans
2 Cans Red Beans
2 Cans Black Beans
1-2 Triangles Ibarra Mexican Chocolate
Directions
Marinate smoked beef brisket 1-2 days with 2 tablespoon extra-virgin olive oil, 1 tablespoon ground cayenne pepper, and 1 tablespoon Mexican chili powder in large plastic bag. Allow brisket to warm to room temperature prior to adding to chili. Use less brisket if desired.
In a large saucepan, heat the remaining 2 tablespoons of extra-virgin olive oil. When the oil is hot, add the onions and sauté for 3 to 5 minutes.
Add salt, remaining cayenne pepper, remaining chili powder, ground cumin, crushed red pepper, and oregano and sauté for 3 to 5 minutes.
Add beef stock, Rotel, tomato paste, garlic, peppers and brisket. Bring the liquid up to a boil and reduce to a simmer for 30 minutes.
Mix masa flour and water together to form a masa paste. Add beans and masa paste bring to a boil then reduce heat for a low simmer for 60-90 minutes, stirring occasionally. Add Ibarra chocolate in the last 15 minutes.
Re-season with salt and cayenne to taste. Serve garnished with grated cheese, fresh chopped cilantro, and Frito chips or crackers. Also serve whole baby dilled pickles to quench the flame if needed.
DANG! Kept reading down wondering when we were going to get to more ingredients that didn't burn.
 
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