If you’ve been in Arkansas for much time at all you surely have heard of Rhoda so if you ask, “Rhoda, who?” we’re sure to know that you’re not from around these parts.  ‘Cause even if you’ve never set foot in  Rhoda’s, and you might not unless you know about what’s inside,  you’ve at least read about her.

I mean, she’s only been written up no less than a gazillion times.  And we’re not just talking Arkansas here.  Nope.  Not just Southern Living either. Or Gourmet. Or Roadfood.com. Or Kat Robinson’s book Arkansas Pie  (which you absolutely must have). Or YouTube.  Check that out.  I’ll wait.

 See I told you that Rhoda and her Famous Hot Tamales really were famous.  And trust me on this.  Once you’ve tasted those spicy morsels of chicken and beef all wrapped up in that parcel of masa and lard (Is your heart doing flip-flops yet?), you’ll be making up excuses as to why you’ve just got to be headed on down Hwy 65 a bit past Pine Bluff on to Lake Village at the edge of the Mighty Mississippi.  Or over.  Or up.  Whatever the case may be.  You’ll just be getting there by whatever route is the shortest.

Now don’t come back commenting on how Doe’s are better than Rhoda’s.  I’m a fan of Doe’s tamales as well.  I’ve had ‘em in Greenville, in Little Rock, in Fayetteville…I get around.  But I’m here to tell you, Rhoda’s tamales win hands down.  Trust me.  Just don’t tell Doe’s. Or McClard’s, but that’s a whole ‘nother story.

And a lunch-table chat with Ms. Rhoda and her hubby James,is a treat in and of itself.  You may go in just thinking you only want two or three tamales.  Next thing you know, you done got yourself a whole big plate full.  Just like you meant to order, of course.  Only you just didn’t know it at first.’

‘Cause making tamales isn’t Ms. Rhoda’s only gift.  She could sell a trailer load of ice to everyone in Alaska if she set out to do just that, and the Alaskans would be begging her for a mountain more.  She’s just that good.

 The first time we went, Hubby and I were gonna’ split a half dozen.  Not so.  Ms. Rhoda said we each needed our own six.  And she was right.  And a mini pie to top ‘em off.  Only when we couldn’t choose between pecan and pumpkin, well…we got both ‘cause Ms. Rhoda said that’s what we needed.  And she was right again.

Earlier this month I cruised on down to the Arkansas Delta for a little blogger shindig at Paul Michael Company (can you say LOVE) which I’ll tell you about real soon, and I let the word out that I’d be making a side excursion to Rhoda’s Famous Hot Tamales on my way home. 

Well next trip, I’ll be renting a tractor trailer rig to bring those babies back with me.  I planned on picking up a few for a family Christmas party the day after my return (my cooking contribution obviously), but the tamale haul grew quicker than Jack’s beanstalk.

I finally told Ms. Rhoda that I was gonna’ turn my phone off!  She, of course, said, “Now honey, you don’t wanna’ go and do that.  You’ll be disappointing a bunch of folks if you do.”  Guilt swarmed over me.  But only just long enough for me to realize that I actually had to have room in my car for me and that the tamales were gaining ground on that space.  Plus, there were fried pies…oh yeah! 

And so I carted me, myself and a truckload of three-pound coffee cans packed full of tamale bundles back to the central part of the state where they were divvied up like precious gems.  Except for the few that I tucked away in my freezer to be savored later, including the bunch that I meant for my sister’s Christmas, which I conveniently forgot and which she will probably never see —and the three that made their way into my Almost Famous Spicy Chili.

‘Cause I learned some time ago that Ms. Rhoda’s tamales make a fine “secret” ingredient to my chili.  Shhhh.  Just don’t tell anyone.

Yes, you can make my Almost Famous Spicy Chili* without Ms. Rhoda’s Famous Hot Tamales from Lake Village, but they do add some real yumminess that you just can’t quite duplicate.  I can help you out with the flavor but not the tamales.  Those you gotta’ go get yourself.

And while you’re down in the Delta getting your tamale feed on, go on by the Paul Michael Company and tell Paul, Debbie, Lizzy, Jake, Ashley and the rest of the crew “hello” from me.  Of course, you’ll want to spend a few hours at the Lake Village store checking out all of the absolute gorgeousness that you absolutely must take home to make you and your home a happier place. 

*Note:Hubby says it should be titled “Soon To Be Famous Spicy Chili,” but I’ll let you decide about that.

My Almost Famous Spicy Chili {Slow Cooker}

2013-12-28 21:40:05

Serves 8

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Ingredients

1. 1 pound lean ground beef
2. 1 pound Italian sausage (We prefer it hot.)
3. 1 pound finely chopped smoked brisket or pork butt
4. 1 package Pictsweet seasoning blend (or 1 medium onion chopped, 1 cup sliced celery, 1 cup diced bell pepper)
5. 1 10-ouncecan Rotel Chili Fixin's
6. 1 10.5-ounce cans Hot and Spicy V-8 Juice
7. 1 Tablespoon dried Mexican oregano, crushed
8. 1 chipotle pepper in adobo sauce
9. 1 jalapeno pepper, stem removed
10. 2 cloves garlic, minced
11. 2 teaspoons ground chipotle pepper
12. 2 teaspoons cumin (or to taste)
13. Salt to taste
14. 26 ounces beef stock
15. Water to cover
16. 1 can Rotel Mexican variety, if desired
17. 3 Rhoda's Famous Hot Tamales (substitute 1- 1 1/2 cups crushed corn tortilla chips)
18. Juice of one lime, optional
19. Garnishes: grated cheese, sliced jalapenos, Fritos, sliced green onions, sour cream, chopped cilantro (optional)

Instructions

1. Place all ingredients except tamales or crushed tortilla chips and the lime juice in the crock of a 5-quart slow cooker.
2. Stir to break up meat and mix ingredients; add water to cover. Do not brown meat beforehand.
3. Cook on HIGH for six hours. Add in the tamales or crushed tortilla chips. Using an immersion blender,* blend until smooth, retaining as much texture as you desire.
4. Add in the finely chopped smoked brisket or pork butt stirring well to combine.
5. Continue to cook on LOW for an additional two hours.
6. Add water as needed for desired consistency.
7. Just before serving, add in the lime juice and stir.
8. Serve with garnishes as desired.
9. Or...do like I like to do...top the chili with another tamale!

Notes

1. The chili can be blended in a blender or food processor if necessary. Remove a small portion at a time being careful not to overfill the container.
2. This makes a very spicy chili. If you prefer it less so, omit the jalapeno, cut the ground chipotle in half and omit the Mexican Rotel.
3. For the record: I'm not a beans in my chili kind of gal. My Texas pals may disown me for saying that. If you are a beanie baby, then I suggest adding in a can or two of rinsed and drained pinto or red beans.

Dining With Debbie https://diningwithdebbie.net/