Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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How to Make the Best Chili Ever
This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch of chili. This recipes contains 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I love this recipe with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best.
If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sellship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!
This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
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#MeatChurchBBQ #Chili #TexasChili
Texas Beef Chili Recipe (No Beans)
My recipe has all the true Texas flavors with a couple of additions. Most Texas chili recipes are heavily spiced with no tomatoes. I do, however, use tomato sauce to brighten the flavor just a bit. All the spices combined tend to be a little bitter when cooking over time. The tomato sauce balances this flavor, IMO.
Now, don’t take my ‘Texan’ card, but my recipe isn’t ALL beef. Although you could make this recipe using only beef, I like the addition of pork breakfast sausage. Not to mention, pork sausage is less expensive per pound than beef, therefore it’s easy to stretch this meal to feed a lot of people.
Also, my not-so-secret ingredient in this chili is unsweetened cocoa powder. Now don’t hit the back button just yet! It doesn’t at all taste like ‘chocolate chili’ like my children used to say. The cocoa powder adds a unique richness and background flavor that blends deliciously with the spices in chili, sort of like a mole. Not to mention, the cocoa powder balances the acidity in the tomato sauce.
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Delicious Texas Chili (Known as a Bowl of Red)
Nothing better than a big ole bowl of Texas Chili.
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Recipe: Best tasting chili I ever made! Steve Hall
2 lbs. ground chuck (browned / drained and set aside)
In a dutch oven brown 7 strips of bacon (cut into little pieces)
and leave the bacon and the grease in the pot and add 1/2 cup
of diced onions, 1/2 cup diced bell peppers, and 1/2 cup diced
celery.
Simmer on medium heat for 5 minutes to soften the veggies.
Prepare a can of diced tomatoes by blending it in a blender
take another can of diced tomatoes and drain and also chop
up 5 or 6 Roma tomatoes. Put 1/2 od the Roma tomatoes in with the veggies, add 1 whole Jalapeno pepper (remove seeds and each end of the pepper)
Add your beef back in and add the can of blended tomatoes and
1/2 of the diced tomatoes. Add more of the Roma tomates saving a few for the end.
Now add 1/2 cup beef broth, 1 tbsp. minced garlic, 1/2 tbsp. brown sugar, 2 tbsp. chili powder, 1 tbsp. paprika, 1/2 tsp. cumin, 1 tsp. red pepper flakes, and 1/4 cup of strong brewed coffee!
Simmer for 30 to 45 minutes ... add 1 tsp. salt. (no black pepper)
Now add all the rest of the diced and fresh tomatoes.
Simmer one minute and serve!
Put a corn tortilla in the bottom of the bowl, add your chili and
corn chips around the edge. Top with shredded chedder and
shredded pepper jack cheese and put a dollop of sour cream
on top and a sprinkle of chives!
Enjoy!!!
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Traditional Texas Chili
This is a recipe for the traditional Texas chili that was served up in Military Plaza in San Antonio. The Chili Queens would set out their tables with pots of this chili and sell it to the cowboys passing through.
#traditionalchili #Texaschili #LoneStarChili #chili
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This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre
Hello There Friends, an Amazing Chili recipe today! This Chili with be your NEW Family Recipe, I'm really excited to share it with you! This is really an American Classic that can be made so many different ways. I needed to show you my version and I hope you make it! Let me know what you think in the comments down below!
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