The San Antonio Chili Queens
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!
Recipe: Homemade chili for about $15!!!
This is my first attempt at making a cooking video. I am going to get better I promise! lol I made an original chili recipe of mine. It's easy to put on early and have ready for dinner later. IF you have any questions or tips please comment below. Thank you for watching my cook!!
My recipe:
1.5 pounds of Ground Beef
1.5 pounds of Ground Pork
1 Medium can of Tomato Sauce
1 Medium can of Northern Beans
1 Medium can of Pinto Beans
1 Medium can of Red Beans
1 Small can of Tomato Paste
Onion, Green Bell Peppers, Jalapenos
Cheyenne Pepper, Chili Powder, Garlic Powder, Cumin, Salt, and Pepper
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Does anyone have the Mi Tierra San Antonio Salsa Recipe ?
Does anyone have the recipe for their red salsa that is served with tortilla chips ? It’s almost like a sweet and spicy tomato syrup , it’s great and I can’t find a copycat recipe anywhere. Thanks.
Episode 47 The San Antonio Chili Queens
In late 1800’s San Antonio, the plazas were busy marketplaces during the day. But at night, the Chili Queens took over. These ladies brought the exotic flavors of Mexico to the population of San Antonio. Music, laughter and the pungent aroma of chili con carne filled the air. From the greatest to the least, every citizen and tourist had to make a pilgrimage to see the Chili Queens and sample the food that would later become known as Tex-Mex. Learn more about this scene in the latest episode of Wise About Texas.