Authentic 1840 Texas Chili Food

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THE BEST AUTHENTIC TEXAS CHILI RECIPE



The Best Authentic Texas Chili Recipe image

An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".

Categories     Dinner

Time 3h35m

Number Of Ingredients 20

2 dried Ancho chilies
2 dried Guajillo chilies
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons cocoa powder
3 tablespoons masa flour
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 tablespoon salt, plus more for seasoning if needed
1 tablespoon black pepper, plus more for seasoning if needed
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 1/2 in. cubes
1 medium white onion
2 jalapeños
3 cups beef stock (divided 1 cup and 2 cups)
1 bottle (12 fl oz) Shiner Black Lager or Shiner Bock
2 tablespoons brown sugar
2 tablespoons apple cider vinegar

Steps:

  • Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
  • While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
  • In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
  • After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
  • Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
  • Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
  • Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
  • Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
  • Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
  • Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

REAL TEXAS CHILI: THE GENUINE ARTICLE



Real Texas Chili: The Genuine Article image

Texans are proud of their chili, and what they mean by authentic is specific and usually does not include beans.

Provided by John Mitzewich

Categories     Dinner     Entree     Lunch

Time 1h45m

Yield 10

Number Of Ingredients 13

2 tablespoons vegetable oil
3 pounds boneless​ beef chuck (cut into 1-inch cubes)
1 large onion (chopped)
3 cloves garlic (minced)
2 teaspoons cornmeal
1/4 cup​ chili powder
1 tablespoon cumin (ground)
1 tablespoon oregano (dried)
3 cups beef broth
1 cup tomato puree
1 1/2 teaspoons salt
1/2 teaspoon black pepper (ground)
1/2 teaspoon cayenne pepper

Steps:

  • Sear the beef in the oil in a large pot over medium-high heat until browned. Do this in batches if necessary.
  • After the beef is browned well, add the onions to the pot and saute for 5 minutes. Add the garlic and cornmeal and cook for 1 minute.
  • Add all the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally. Add water as the chili cooks to make it thicker or thinner, as desired.

Nutrition Facts : Calories 320 kcal, Carbohydrate 7 g, Cholesterol 135 mg, Fiber 2 g, Protein 46 g, SaturatedFat 4 g, Sodium 777 mg, Sugar 2 g, Fat 13 g, ServingSize 10 servings, UnsaturatedFat 0 g

AUTHENTIC 1840 TEXAS CHILI



Authentic 1840 Texas Chili image

Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!

Provided by John DOH

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs coarsely chopped fatty beef (NOT lean)
2 ounces animal fat (bacon grease is best, but suet is in theme)
2 garlic cloves, minced
1 large chopped onion
3 -5 tablespoons chili powder

Steps:

  • Render the fat to liquid.
  • Add the beef, and brown lightly, then add onions and garlic.
  • (IMPORTANT Do NOT drain the fat or drippings).
  • Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
  • Continue over low heat for at least two hours, stirring every 30 minutes.
  • Add salt to taste, though it doesn't need much.
  • If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
  • Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
  • After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .

Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9

REAL TEXAS CHILI



Real Texas Chili image

Provided by Food Network

Categories     main-dish

Yield 4

Number Of Ingredients 9

3 lbs. chuck roast, cut into bite-sized pieces
2 cloves garlic minced
6 tablespoons ancho chili powder
5 tablespoons flour
1 tablespoon dried oregano
1 teaspoon freshly ground cumin seeds
2-3 cans (14.5 oz each) beef broth
2 small cans drained pinto beans (optional)
Garnishes: sour cream and lime wedges

Steps:

  • Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.
  • Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.
  • Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.
  • IMPORTANT: Cool and refrigerate overnight.
  • To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream. Serve with hot San Francisco Sour Dough Bread.

TEXAS CHILI



Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper

Steps:

  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

REAL TEXAS CHILI



Real Texas Chili image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g

TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!



Wick Fowler's Authentic Texas Chili - Best Chili in Texas! image

We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.

Provided by OneEyeJack

Categories     < 4 Hours

Time 1h30m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground beef (I like chili grind or cubed chuck roast)
46 ounces tomato juice, Campbell -
15 ounces diced tomatoes, -drained-
1 medium onion, chopped
1 medium bell pepper, chopped
3 garlic cloves, chopped

Steps:

  • Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
  • ADD the following and stir:.
  • 1 - 46 oz can of Campbell tomato juice.
  • 1 - 15 oz can diced tomatos - drained -.
  • ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
  • COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
  • For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
  • Stir into chili and simmer 30 minutes.

Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9

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From texasspiceandtrading.com


AUTHENTIC TEXAS RED CHILI | RECIPELION.COM
Cover with hot water. Soak for 1 hour. Drain, but reserve the soaking liquid. Place pepper skins in blender and add enough of the water so that the total amount in the blender is 2 cups. Add 2 cloves garlic, 1 teaspoon oregano and 1 teaspoon salt, and blend until thick and smooth to make Ancho Chili paste. Add chili paste to the chili.
From recipelion.com


TEXAS CHILI - FIVE SILVER SPOONS
Return browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, ¾ cup amber ale beer and ⅓ cup water and simmer for 20 minutes. Add the remaining ¾ cup beer, another ⅔ cup water, and masa and simmer for 30-40 minutes, stirring occasionally, until chili is thick.
From fivesilverspoons.com


AUTHENTIC TEXAS CHILI RECIPE - YUM GOGGLE
You’ll love this tried-and-true, authentic Texas recipe! It’s ready in about 40-minutes and the “Secret Ingredient” is what makes this Restaurant-Quality chili! Make a big batch today! It’s ready in about 40-minutes and the “Secret …
From yumgoggle.com


"RIP'S AUTHENTIC TEXAS CHILI" - RUHLMAN
Instructions. Preheat your oven to 425˚F. Spread your diced beef on a sheet tray lined with parchment or foil. Give it a generous dose of salt. Roast it until it's browned. In the mentime, cook your onion in a large pot or dutch oven in the oil over medium high heat. Give it …
From ruhlman.com


REAL TEXAS CHILI - FOOD FIDELITY
Instructions. Heat a large, dry skillet over high heat and toast dried chilis in batches, until browned in spots but not burned, 30 to 45 seconds per side. Mix all the dried spices in a bowl and set aside. Cut dried chilis in half lengthwise; remove stems and seeds. Place the dried chiles in a large heatproof bowl.
From foodfidelity.com


TEXAS CHILI RECIPE - THE ANTHONY KITCHEN
Reduce heat to medium-low and gently simmer with the lid slightly ajar for 1 hour and 30 minutes, stirring occasionally. In a small bowl, whisk together corn starch and 1 tablespoon cold water. Add mixture to the Dutch oven and stir. Raise heat to medium and allow to rapidly simmer, stirring often, for 3 minutes.
From theanthonykitchen.com


THE HISTORY OF CHILI: THE OFFICIAL TEXAS STATE DISH
During the late 19 th and early 20 th centuries, Mexican women would cook chili in the town’s plazas at twilight. It was smoke, aroma, and music as musicians strolled by. These women became known as the Chili Queens of San Antonio. For a dime you could get bowl of chili and a tortilla. This festive experience of food and music attracted ...
From lifeatthetable.com


TEXAS CHILI RECIPE AND HISTORY OF THE DISH FROM TEXAS
I only wonder why it wasn’t until 1977 that the state of Texas finally got around to making chili the official state dish. Through the first half of the 20th century, and as early as 1904, Texas was lined with “chili parlors,” diners that featured their own special recipe for chili.
From finedininglovers.com


THE BEST REAL TEXAS CHILI RECIPES (NO BEANS ALLOWED)
Second Dump: 1 tablespoon cumin, 1/2 teaspoon dried garlic powder, 1/8 teaspoon Hot Stuff seasoning (available online, or use a mix of black pepper and cayenne), 1/8 teaspoon cayenne, 2 ...
From dallasnews.com


TRUE TEXAS CHILI (CHILI CON CARNE) - HOUSE OF YUMM
Thicken: In a small bowl add 2 tbsp of masa, pour in 1/4 cup of the broth from the chili. Whisk this together, then pour this into the pot of chili. The masa will help thicken the chili and bind it all together. Bring to a simmer, lower heat, cover and let simmer a final 30 minutes.
From houseofyumm.com


ICONIC SOUTHERN PLATES: TEXAS' CHILI CON CARNE
Salt and pepper. Prepare the chiles for puréeing by boiling them in a medium sized pot of water until they are soft and has changed from a raisin color to dark red. (About 20-30 minutes) Place in a blender with ½ cup of water to facilitate blending and purée. Add the tomatoes and 1 cup of water and purée well.
From southernliving.com


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