Texas Chili
 

Starting thread on Texas chili.
Chili is the state dish of Texas.
Chili is the shortened term for chili con carne or to put it in English peppers with meat.
Chili is not beans with chili powder in them.
There is no such thing in it's pure form as vegetarian chili con carne.

This thread is about chili con carne.

Now that we have that out of the way lets get started. :lol:
The two best meats to make chili are chuck and butt roast.
The choice of spices is up to the cook.
Oregano is mentioned but I prefer Mexican oregano which isn't the same as Italian oregano.
In another thread it was mentioned that in it's purist form cumin wasn't used.
This is not true.
But what is it's purist form?
The pepper selection is important.
Very important.
Poblano is one of the very best to use along with chili Arbol
Next would be gaujillo.
For a smokey flavor would be chipotle in adobo sauce.
Going to stop here as posting on phone is a nightmare.
Worth

I'd like to see some good recipes.

I can't imagine chili without cumin. Anytime I am looking at new recipes for anything as soon as I see cumin listed I am pretty sure that is going to be worth cooking.

OK, no beans, but what about tomatoes?:twisted:

Only if you cant see them.
This is why I use crush puree or low sodium V8 juice.
No tomato sauce in the chili for me.
But I will eat it if offered.
Worth

I make my own Chili Powder from Dried Ancho, Arbol and Cascabel Chilis and they may not all be on your top list, but it makes some awesome Chili. And it ALWAYS has Cumin in it. I am counting Ancho Chilis since they start out as Poblano's. But then again, I am a bit of a rebel, and have no problem adding tomatoes, 3 different kinds of beans and other stuff to my Chili. :P

[QUOTE=SueCT;617804]I make my own Chili Powder from Dried Ancho, Arbol and Cascabel Chilis and they may not all be on your top list, but it makes some awesome Chili. And it ALWAYS has Cumin in it. I am counting Ancho Chilis since they start out as Poblano's. But then again, I am a bit of a rebel, and have no problem adding tomatoes, 3 different kinds of beans and other stuff to my Chili. :P[/QUOTE]

I use the term pablano for both dried and fresh as many people dont know that the anhco is a dried pablano.
I eat ancho and other dried chilies like beef jerky.
A very healthy snack.:yes:
Worth

[QUOTE]3 different kinds of beans [/QUOTE]Well, it's probably not a hanging offense in Connecticut. Ain't federalism wonderful?

There are so many ways to make chili. I've made beef chili, chicken chili, pork chili, and have eaten deer chili. I've seen chili with black beans and corn in it. Actually tasted some with kidney beans in it - that won't happen again.

I like to cook chili starting with tomatoes, onions, garlic, and peppers minced very fine so that they can break down as they cook. As Worth wrote above - "Only if you cant see them."

Then the basic ingredients like the meat cut or ground - I like a mix of both.
Don't put too much water in it or it becomes chili soup (Yuck).
Spices, I like beef bouillon, comino/cumin, onion and garlic powder, fresh ground chili powder, Mexican Oregano, salt and pepper, and I'm probably not remembering something else.

To me, cooking chili is an enjoyable experience. I actually like cooking it more than eating it.

Personally, I much prefer Pork Chile Verde to Beef Chili.

I have had this recipe saved for a few years now, but have yet to try it. All the different types of chili powders intrigued me.

[URL]http://www.chilicookoff.com/Winner/wc_2001.asp[/URL]

Growing up all we ate was deer chili and I did and still do eat chili for breakfast.

Here is a pictuer of a big 6'7" farm boy named Josh Hames that lives on a wheat farm outside Spokane Washington.
He is at work getting some of my prime rib chili I made every Sunday night.
[ATTACH]69661[/ATTACH]

If I didn't make this chili people would get ticked off big time.
It got so bad people were showing up to get it I didn't even know.
I had to start hiding it in the bosses office to keep people out of it.
The camp chef even got his share since he was the one that supplied me with a lot of the ingredients. :lol:
One time I made it with a big bag of dried shetalky mushrooms he gave me.:yes:
This stuff was loved so much the boss of all bosses would allow me to take off early to collect the meat to make it.
That part was a little tricky.
Some of the jerks on the serving line caught wind due to someones big mouth we were making chili with the meat.
The guy wouldn't let a guy named Andy have any.
Andy stupidly told the guy we were making chili.
Next plan B I would go down with a pile of take out clam shells and act like I had a crew in the field working and was bringing them food.

Another guy the one that took the pictuer would go get the rest of the stuff.
Sometimes I would sneak into the pantry to rob them of things.:lol:
You would be amazed at what the kitchen staff had ordered for themselves and was never served.
We fixed that too.:twisted:
One method was to walk around with a pen and clip board like you belonged there.
The V8 juice I would collect on the shared services plane ride up.
My supervisor would take the crock pot down when it was empty and have the kitchen clean it.
If anyone balked on helping they didn't get chili and was banned from eating it.
If anyone complained it didn't have beans they were banned.

Worth

I even heard tell that some folks will serve chili on spaghetti:?

I tend to follow the Wick Fowlers school of fixin chili, maybe add chipotle, and now I'm wishing I had started some guajillo seeds

Well... Pendery's is 25 minutes from here, DW is on her way back just now:D

[URL]http://www.dfw.com/2012/01/30/569907/texas-chili-tips.html[/URL]
[URL]http://www.cdkitchen.com/recipes/recs/15/2_Alarm_Chili41575.shtml[/URL]
[URL]http://www.chilicookoff.com/winner/wc_1970.asp[/URL]
[URL]http://www.penderys.com/page41.html[/URL]
[url]http://www.penderys.com/terlingua-best-chile-recipe.html[/url]

I eat chili on spaghetti.
One of my favorite ways. :yes:
Worth

Not Texas chili by no means, but some fall deer chili made with homegrown ingredients.
The mater cleanup.
[URL=http://s243.photobucket.com/user/barney097/media/garden2011040.jpg.html][IMG]http://i243.photobucket.com/albums/ff95/barney097/garden2011040.jpg[/IMG][/URL]
The mater's, peppers, deer, and other ingredients.
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A little fat to help brown the meat because ground deer has none, or very little.
[URL=http://s243.photobucket.com/user/barney097/media/garden2011044.jpg.html][IMG]http://i243.photobucket.com/albums/ff95/barney097/garden2011044.jpg[/IMG][/URL]
Browning the deer in the bacon fat. Yes I left the bacon in there too.
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Adding some cull onions I had that year.
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The rest of the ingredients added.
[URL=http://s243.photobucket.com/user/barney097/media/garden2011047.jpg.html][IMG]http://i243.photobucket.com/albums/ff95/barney097/garden2011047.jpg[/IMG][/URL]
Finished product, served with pimento cheese, and peach cobbler for desert. I remember the meal being quite tasty!
[URL=http://s243.photobucket.com/user/barney097/media/garden2011049.jpg.html][IMG]http://i243.photobucket.com/albums/ff95/barney097/garden2011049.jpg[/IMG][/URL]

Its not a hanging offense, but my brother won't eat it because of the beans. :) On the other hand he can't get enough of my homemade Chili Powder, and uses it to gain fame at work with his own venison Chili. He makes big vats of it and the guys he works with love it. I prefer to cut the meat down with veggies so I don't feel so guilty eating it. Beans are very good for you and I get the Chili flavor and a few serving of veggies in at the same time. :) I will have to try it without the beans some time. All meat chili over spaghetti kinda sounds like a Texas version of Bolognese. I may need to try that. :yes:

Doesn't Bolognese have peas? I doubt that there's a case in Texas involving peas in chili, most likely because the Court Clerk would be laughing too hard to accept the paperwork.

So have you had your bros' venison chili?

Never heard of Bolognese with peas, but I am sure you could. It is basically a thick meat sauce but it does have wine in it. No veggies except the onion, celery, carrot that is sauteed until it is dark mushy and tomatoes, which you can't see, and meat slow simmered. I have not tried my brother's venison Chili, as I tried venison once and did not care for it. I prefer beef. I must admit I have only made it with ground meats, not the kind with chunks of cut meat. To me Chili is ground beef, only because that is how I grew up eating it. Now though, I usually use half ground beef and half Italian sausage, which might be a greater sin than the beans to some, lol. I suspect venison is an acquired taste. Kind of like the first time I made meatballs with ground beef, pork and veal. Didn't think I cared for it but decided I would just use up ones I had made and frozen. By the time I was done, I had become accustomed to the new taste and loved them! But to me Chili is comfort food and I tend to go back to what I am used to. If I find a good deal on a large cut of meat that would be good for Chili I might try that, too. Does everyone start the Chili with Onion, green pepper and celery?

In chili, the identity of the meat "is not important". I've had some amazing road kill chili. (No I didn't ask, but I later found pictures involving a young deer.)

Seriously, I understand the "acquired taste" part of venison. But in chili I seriously doubt that you'd be able to identify the meat. It kinda melds into this global "meaty" impression. And it would make your brother so happy.




[SIZE=1]Sufficient guilt?[/SIZE]

Nope, no peas in any bolognese recipe I've ever seen.

It tends to be more along the line of a really rich beef stew in which the vegetables are put in at the beginning and pretty much disappear by the time the meat is falling apart tender.

I've seen a lot of people confuse bolognese with ragu, but they are totally different. I think chili on spaghetti is probably closer to a ragu sauce.

[QUOTE=Father'sDaughter;618147]Nope, no peas in any bolognese recipe I've ever seen.

It tends to be more along the line of a really rich beef stew in which the vegetables are put in at the beginning and pretty much disappear by the time the meat is falling apart tender.

I've seen a lot of people confuse bolognese with ragu, but they are totally different. I think chili on spaghetti is probably closer to a ragu sauce.[/QUOTE]

Wiki says that bolognese is a type of gagu.
Not saying they are right but just saying that is what is says.:?
Worth

Made a nice rich bone/beef broth Friday. That means chili. I've been out of my freezer chili stash for a while. I freeze in pint containers and can use it straight up or add to a
Mexican soup, for pasta, chili dogs, tacos, or stretch it with lots of veggies, rice and beans (over NewOrleans style R&B)

I stock those big bags of dried chilis from the international market. Heat in my big cast iron low and slow, turning till softened, de-seed, soak in hot water. Puree with lots of fresh garlic...the rest is a total wing-it as i've made it so often. Toast seeds for a chili powder mix...
Not sure my favorite meat cut but get what looks good 'on the day'. Don't like it cut to big or too small. Not big like a beef stew. I tried a large grind using the biggest die once that was good. I was grinding for sausage and burgers anyway so that saved some time.

Only thing probably not traditional Tex style is a bit of masa slurry and a chunk of dark chocolate at the end. (don't care for the Mexican chocolate as most of them have cinnamon)

[QUOTE=oakley;618181]Made a nice rich bone/beef broth Friday. That means chili. I've been out of my freezer chili stash for a while. I freeze in pint containers and can use it straight up or add to a
Mexican soup, for pasta, chili dogs, tacos, or stretch it with lots of veggies, rice and beans (over NewOrleans style R&B)

I stock those big bags of dried chilis from the international market. Heat in my big cast iron low and slow, turning till softened, de-seed, soak in hot water. Puree with lots of fresh garlic...the rest is a total wing-it as i've made it so often. Toast seeds for a chili powder mix...
Not sure my favorite meat cut but get what looks good 'on the day'. Don't like it cut to big or too small. Not big like a beef stew. I tried a large grind using the biggest die once that was good. I was grinding for sausage and burgers anyway so that saved some time.

Only thing probably not traditional Tex style is a bit of masa slurry and a chunk of dark chocolate at the end. (don't care for the Mexican chocolate as most of them have cinnamon)[/QUOTE]

The masa is a real must and I use cocoa powder sometimes.
You are spot on.
The grinder plates I use are 1/2 and 3/4.
Worth

Salt mentioned he didn't like watery chili.
I am not for sure what he means by this.
I like the chili to be thin but with flavor not super thick.
So what to do if you have someone in the house that likes it thick and you like it on the thinner side.
You cant easily make it thicker but you can thin your portion down after it is cooked.

Another thing I like to do, this may sound crazy but slice up tamales and put them in my bowl with the chili.

I was raised eating saltine crackers with mine and the reason I like it on the more thin side.

Old school chili parlors and Mexican restaurants served crackers and butter NOT fried corn tortilla chips.
Worth

That's true. I'd forgotten that.

Once down in Terlingua Carrol Shelby served us some of his chili. Much thinner than I was used to, but it tasted great. I still use his mix for a quicky. And I use the masa, even though I add a lot more liquid than his recipe calls for.

"Old school chili parlors and Mexican restaurants served crackers and butter NOT fried corn tortilla chips."

Thats how I like mine, crackers with butter, BUT its gotta be cold hard butter !!

I like Carrol Shelby's chili mix better than Wick Fowler's.
But both were Texans.:yes:
Another chili I have more than likely ate a ton of is Wolf Brand chili yet another Texas product.:lol:
Kept cans of it in the truck in the oil field and would heat them up on the exhaust manifold of the rig engine.
Just put a hole in the top and by lunch time they would be warm.:yes:

Yes. There are few more satisfying warm-ups than a big steamin' bowl of Wolf Brand chili on a cold day. I like mine with some chopped raw onions, grated cheddar cheese, and some Pace's for contrast.

Objectively it's too thick and mild mannered, even the Hot version. But close enough!

There is a chili around here that has been made and canned in a town 20 miles from here, they also have a chili parlor were you can eat fresh chili, butter bean or vegetable soup. It's called Taylor's Mexican Chili and has been made here since the 1930's. It does have red kidney beans in it. If left to sit and cool off it will separate and form an orange layer of oil/grease on top...
Here is a recipe from our McGrady Cookbook that pretty much nails the chili, you can see why it forms a layer as there is 6 pounds of beef suet in it. It will clog your arteries just making it![IMG]https://uploads.tapatalk-cdn.com/20170212/b7bdbec097f0a74f381aaf91c6b9a538.jpg[/IMG][IMG]https://uploads.tapatalk-cdn.com/20170212/7049c8b6a8f4388bc1850ad499065970.jpg[/IMG]

That ain't chili that is chili grease with beans.
Good lord I like a little oil on top but a ratio of 6 pounds of fat to 4 pounds of meat is unreal.
I got a pain in my left arm looking at the recipe.:lol:

Worth

[QUOTE=Worth1;618305]That ain't chili that is chili grease with beans.
Good lord I like a little oil on top but a ratio of 6 pounds of fat to 4 pounds of meat is unreal.
I got a pain in my left arm looking at the recipe.:lol:

Worth[/QUOTE]

People around here crave it. When I go to the chili parlor I usually order chili mac which is made with rotelli /scroodle pasta with a scoop of chili and cheese sprinkled on it, it's good, but I get this strange burning sensation in my stomach about an hour later.
Years ago I had to go to a Proctologist in St Louis, he preformed my checkup then said " You live by Carlinville IL don't you?" I said yes... He said If you pick me up a 12 pack of Taylor's Chili, I won't charge you for this visit! He got his chili! :))