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.
Recipe:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
44 Farms:
Montana Knife Company:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Chili #TexasRedChili
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.
Recipe:
Texas Chili Seasoning:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Chili #TexasChili
The Texas Bucket List - Texas Chili Parlor in Austin
Known for its famous Texas chili, Mad Dog margaritas, being in movies and songs by Guy Clark, the Texas Chili Parlor adds The Texas Bucket List Bite of the Week to its long list of accolades!
Austin Love shares his Kickin' Kielbasa Cleveland Chili recipe
It's officially chili season. 3News' Austin Love is here to share his Kickin' Kielbasa Cleveland Chili recipe. --
At 3News, we’re not here to tell you the news, we’re here to share the stories that you say matter most to you. Share your ideas, thoughts, concerns and engage in conversations about the communities in which we all call home.
Follow 3News on Social:
Facebook:
Twitter:
Instagram:
Visit our site:
And be sure to download our app here:
Texas Style Chili - How to Make Texas Style Chili With Prime Beef Tenderloin & 6 Chiles But No Beans
Amazing Texas style chili made from prime beef tenderloin (or chuck) and six different dried chiles. This Texas style chili will stick to any cowboy's ribs.
If you like the video let me know, and please subscribe. We have new videos coming out several times each week.
YouTube Channel:
Print this recipe at
Ingredients
6 dried ancho chiles
4 dried chiles de arbol
2 dried guajillo chiles
2 dried pasilla chiles
2 canned chipotle chiles in adobo sauce
1 cup canned crushed tomatoes
8 strips of bacon
4 pounds of chuck roast, trimmed
1 large onion, diced
5 cloves of garlic, minced
12 oz of your favorite beverage to cook with (you decide)
8 oz fresh brewed black coffee
3 cups of water
1 tbs ground cumin
2 tsp dried Mexican oregano (yes, it does make a difference)
1/2 tsp allspice
1/2 tsp cayenne pepper
1 1/2 tsp kosher salt, plus more to taste
3 tbs masa harina or cornstarch
Grated cheddar for topping
Diced onion for topping
Directions
Sear the chuck roast on your barbecue over direct heat until browned on both sides, about four minutes per sides. Cut into 1 inch pieces.
Remove the seeds and stems from the dried chilis then place in a dry skillet over medium heat. Roast the chilies for about 20 to 30 seconds each side until the dark in color. Add enough hot water to cover the chilies, bring to a boil and then turn the heat off and allow the chiles to simmer for about 30 minutes. Drain and blend with 1 cup of water and the chipotle chiles.
Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Add the cubed beef in bacon back to the pot then add the coffee, braising liquid, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate. Add the crushed tomatoes and stir.
Bring to a boil, then lower the heat to a simmer and cover. Let simmer for five hours. Add additional water if necessary.
After five hours, mix the masa harina with 1/2 cup of water or the cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.
PAID AFFILIATE LINKS
BBQ Tools & Supplies
Fireboard 2 Drive:
Fireboard 2:
Fireboard Pro:
Witte Where You Are: Historic Chili Recipe
Texas History Manager Casey goes deep into the Witte Museum archives to bring you this historic chili recipe. Chili was served years ago by the Chili Queens of San Antonio, a local group of entrepreneurs who ran food stalls in the different market squares around town. Chili has been a Texas state dish since 1977. Try it for yourself today!