How To make A BOWL OF RED

Texas-style Chili: A Bowl of Red

This is our first entry in a new series of videos where we explore - and cook! - the many wondrous foods of Texas! Texas is a melting pot of cultures and you can best understand that through our food. So, we are starting out with the official state food: Chili!

Chili can be pretty controversial here in Texas and many noses have been broken over what exactly constitutes a fine bowl of chili. But here's a simple recipe that hits all the requirements and is perfect for the cold weather than Texas tends to have in January and February. Heck, maybe even into April!

The recipe we cooked was for a large group so we doubled the proportions but the recipe here is the original portions for about six or so folks.

A Texian Bowl of Red

2 pounds ground beef - 80/20 ratio (I prefer ground brisket if I can get it)
1 large white onion, chopped
1 head of garlic, chopped
4 teaspoons Mexican oregano
4 teaspoons smoked paprika
4 teaspoons ground cumin
1 teaspoon salt
1-2 teaspoons sugar
6 tablespoons of your favorite chili powder mix (I like the deeper red chili powder mixes like Gephardt’s if I’m buying it, though I often make my own)
1 can habanero Rotel tomatoes
8 ounce can tomato sauce
4 jalapeños - or 4 Serrano chilies if you like it hotter
8 ounces of water or light beer or beef broth. I prefer beef broth.
6 chili pequins, smashed (optional for those who love heat)

Chop the onion and garlic and peppers, place in food processor, and blend until everything is finely minced and liquidy. Add the mixture to the ground beef in a medium Dutch oven style pot. Brown the meat with the vegetables on medium high heat. Once the meat is brown add all the spices except for 2 tablespoons of chili powder and 2 teaspoons each of the cumin, oregano and paprika. Add the tomatoes, tomato sauce, and water or beer or broth. Bring to a boil, then lower heat and simmer uncovered on medium low heat for a little over an hour. Add the remaining spices, simmer 5 minutes then remove from heat and let it cool to temperature. Put the pot in the fridge once it has cooled off. Let it marinate overnight, reheat and serve the next day after the flavors marry.

It will continue to improve in flavor for up to three days.

This also goes great mixed with a large package of cooked macaroni then topped with cheddar cheese to create a heavenly version of Chili Mac. Or just use the traditional corn chips and cheese.

Since we are near San Antone, you may notice we use a lot of HEB products. That's how we do it down here!

Real Texas Chilli - Bowl O' Red

Real Texas Chilli known as 'Bowl O' Red'

A bowl of this bad boy and some corn bread will make you feel great & fill you up!

You will need:
2 1/2 pounds beef chuck
2 cups beef stock
2 tbsp beef drippings
2 tbsp masa harina (white corn flour)
1/3 cup chopped onion
6 guajillo dried chiles (or new Mexico)
1 jalapeno (or any hot chilli for some heat)
1 tbsp brown sugar
1 12 cups dark beer
1 1/2 tbsp white vinegar
1 1/2 tsp ground cumin
1/2 tsp black pepper
3 minced garlic cloves
Sour cream
1 lime


Now I like beans in a chili but not a in 'Bowl O' Red' its all about the beef for me, however if you like to put beans in.... go for it, cooking is about how you like it!

#smokeyrebel #weber #texas

Guy Fieri's Texas Chili | Guy's Big Bite | Food Network

Guy makes a beer cheddar cheese sauce to drizzle over his delicious beef chili!
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Guy Fieri's Texas Chili | Guy's Big Bite | Food Network

Chili Recipe - How to Make Homemade Chili

Chili Recipe - How to Make Homemade Chili

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2005 & 2009 National Champion Red Chili Recipe - How to make a Red Chili

This video shows you the 2-time National Champion Red Chili recipe. This recipe was created by Margaret Nadeau and won the CASI Terilingua International Chili championship in 2005 & 2009.

She calls it Sahara Chili

To make:

STEP 1:
2 lbs. Course ground beef (chili grand)
1 TBS Cooking oil
1 TBS Granulated onion

Add ingredients together and lightly brown meat

STEP 2
Add:
1 can (8oz) Tomato Sauce
1can Beef Broth - I used 15oz
Cook for 30 minutes

STEP 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic powder
1/2 tsp Salt
1/2 TBS Cumin
1/2 tsp Cayenne
1/2 tsp Black Pepper
1 tsp Chicken Granules or 1 cube

Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
1/2 TBS Cumin

Add water if needed - I didn't - Perhaps using 8 oz of beef instead and using water at the end here will cut not on the saltiness.

Leave covered and simmer for 30 minutes.

For other CASI winning chili recipes go to -

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How to Make a Bowl of Red Chili : Healthier Recipes

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Red chili doesn't actually include beans or tomatoes. Find out how to properly make a bowl of red chili with help from a natural health enthusiast in this free video clip.

Expert: Teresa Howes
Contact: eatdrinkandbeskinny.com
Bio: Teresa Howes is a natural health enthusiast, avid runner, active blogger and published author.
Filmmaker: David Schaffer

Series Description: Eating healthy doesn't involve the massive lifestyle change that a lot of people seem to think it does. Get tips on making healthier recipes with help from a natural health enthusiast in this free video series.