Texans in general are a laid back bunch of folks. We’re generally not in a big hurry to get from place to place, and rather than seeing people power walk through a parking lot to get back to their car, you are far more likely to see a person “mosey” while yapping happily with the grocery store bagger. We take our time at registers, we smile a lot and we tend to be soft spoken and to the point. There are however, two sure fire ways to start a discussion that will become loud, heated and passionate, no matter where you happen to be.
The first of these subjects is football. football really is a religion in Texas. Disagreements on favorite teams or favorite players almost instantly become boisterous, and have been known to end up in brawls. Mention that you’re a Cowboys fan and I guarantee that a Texans fan will pipe up from somewhere in the room. You’re an Aggies fan? That’s going to get you yelled at by a Longhorns fan in a hurry. The discussions on who has the better team, better players, better stadium… The list goes on. (Do not mention football at all if your favorite team is from outside the Lone Star State, this may cause a riot! You are taking your safety into your own hands at this point.)
The second sure fire method to start an argument in Texas is to talk about chili. The official food of The Great State of Texas is chili. This particular variety of chili is probably different from what you are used to finding if you live anywhere else in the country. This chili is known quite simply as Texas Red. It is unanimous that Texas Red shall be composed of only meat and sauce. There are no beans, no rice, no noodles, nor any other fillers in this dish. This meat will be beef! Not pork, chicken, rabbit or any other non bovine ingredient shall now, or ever be used in Texas Red. It is also unanimously held that this chili must be hot. Very hot. Hot enough to make a seasoned cowhand sweat in February, or make small children cry at the very mention of the dish. Wimpy chili’s need not apply here.
Knowing all this, you may wonder where any discussion comes in. If everyone agrees on those points, why would anyone argue at all? Well, I’ll tell you. It’s because nobody can agree on the actual recipe for Texas Red Chili!
Chili is such a passion in Texas that we hold annual competitions. These competitions have hundreds if not thousands of entrants, and each and every one of those entrants has a different recipe for the perfect pot of Texas Red. These recipe differences are not limited to competitions. Every home chili cook has their own twist on the amounts and types of ingredients used. Some like Lisa, the Homesick Texan, will tell you that you should never, ever use ground beef. others will say that her additions of Mexican chocolate and lime juice are complete blasphemy, deserving of exile from Texas itself. There are disagreements on fresh vs. powdered ingredients, whether or not tomatoes or tomato sauce is allowed, cheese or no cheese in the chili itself, the amount of spices to use, how hot is too hot… The list goes on and on.
These differences are compounded by the sheer size of the state. Texas is huge. With a land mass of 267,338 square miles , Texas is large enough that even the most basic of regional dishes changes within her borders. In Southern Texas, which is closer to Mexico, things are going to be spicier than they will be in Northern Texas, which borders Oklahoma. In East Texas, the flavors of Louisiana and Arkansas creep in to the daily diet, while in West Texas the influences of New Mexico are frequently present. Central Texas is a huge mish-mash of all of these flavors, so it’s pretty easy to see where we might disagree on some things, isn’t it?
In the end, I present to you my version of Texas Red. I’m sure that others out there will say that it isn’t the correct recipe, or that I’ve done something wrong. But then that is generally said of anyone who makes Texas Red, so if it is the case, I’ll take the heat!
Texas Red. Chili, That Is
Ingredients
Instructions
Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving: Calories: 618Total Fat: 31gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 127mgSodium: 712mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 45g
What I would have done differently had I thought of it at the time:
Given other circumstances, I would have chopped my own beef for this dish. I prefer chili with more tooth than this had to offer. Unfortunately, I had two pounds of ground beef that needed to be used up, so that’s what I used. Most recipes also call for cayenne pepper. I used the chipotle’s instead, mostly because I absolutely love the smokiness they bring to the party. Trust me, it was still plenty hot enough!
Please note, this is not my normal chili. My family is from Oklahoma, and in Oklahoma, chili has beans. My normal chili is more of an intensely flavored beef and bean stew, and also includes the primary ingredients used by my Native American ancestors, squash and corn. (Squash, corn and beans were grown together and are traditionally served together.) I’ll be making my chili in a few weeks, and the difference is massive.
So which do you prefer? Beans or no beans? Aggies or Longhorns? Tomatoes or not? Anyone put their chili over noodles? (that one has always seemed strange to me, but hey, I put beans in mine.)
Links to other recipes like this:
- How to make Texas Red, part One and part Two, from the Homesick Texan
- North Texas Red Chili, from The Rat Bar
- East Texas Red Chili, from Cooks Recipes
We’re a no beans, very little tomato sauce in our Texas Red. Dad’s family is from OK – we call his version “chili beans.” But hey, as long as you serve me cornbread on the side, you won’t hear a peep out of me!
Shawnda,
My Grandfather used to call them “chili Beans” as well. Whatever you call it, if it’s chili, it gets served with cornbread!
When I cooked and posted my California Chili recipe I was hoping to start a fight. California? Chili? My ‘twist’ was to do up a tradional bowl of red. And with my world famous “No Cookie Ingredients” cornbread, I thought it would work. Sigh, no fights. But I did have a most excellent meal.
I thought I would stop by today and share my bowl of red.
http://www.cyberbilly.com/meathenge/archives/001239.html
Biggles
That last pic is killer!
I’m from Canada and we’ll let you make your chili however you want to and tell you it’s pretty good, eh!
Not being from Texas, I’m not burdened with a preference — I just love good chili, beans or no beans, as long as it is spicy and rich. Thanks for sharing your recipe.
The last picture looks mouthwatering!
It’s funny how much discussion a simple meal like that can cause. I mean, what would a discussion like that be about in Estonia? The ‘real’ ground meat sauce?:D Or, maybe the3 ‘real’ granny’s apple pie:)
Comment Deleted
I like to put kidney beans in my chilli and make it extra spicy. Chilli goes great with tortilla chips.
Being from North Texas, I am not the norm who likes mild, I will definitely have to try the chipotle in my next Texas Red. Big chipotle fan but have not tried in chili yet. The mexican oregano and cumin make a nice touch, I use in a lot of meals. After I pour up a bowl (so no one else had to suffer) I would have to add a little habanero, I like it hot…God Bless Texas!! Great post Jerry. We wont mention them “Boys”.
That looks like a good bowl of red,regardless of what that yankee gal above says…bless her heart.
Yes, I’m a heretic Texan who also uses beans and canned tomatoes to make her red. I eat it with avocado, sour cream and Fritos too, I guess she thinks I’ll burn in hell for that.
Big Dawg, try canned chipotles in adobo, chopped, rather than dry. They give it a really great flavor.
mMm I love chili! I especially love it with meat and beans! My husband on the other hand doesnt like beans. Blasphemer.
I’m looking forward to trying out this recipe once I’m back on my feet. Looks delish!
I must apologize for chiff0nade. She posts all over the internet that I am her boyfriend and even posted my photo (without my permission) on her MySpace website.
{This section of comment deleted for too much personal information}
As far as chili goes, I have NEVER met a bowl of chili that I didn’t like, and yours looks outstanding.
Sheesh! see what happens when I turn my head for a minute. OK, comments to reply to, so here goes!
Biggles,
I posted Texas Red first just because I happen to be Texan. My family’s chili recipe is Texoman, meaning there are beans in the mix, and it’s nowhere near as hot. I’ll be showing that off this week, as a matter of fact.
I wasn’t looking for a fight, but It would have been fun had I got one ;)
Bryllin,
Chili with beans can be fighting words in some parts of Texas, I’m sure you Canucks have recipes like that too, eh?
Lydia,
I’m with you. I was raised in California, so I honestly don’t care as long as the chili is good.
Evelin,
I think every region of the world has recipes that spark these kinds of discussions, it would be quite interesting to know what’s being discussed where.
Eve,
Kidney beans go in my reg-lar chili, because the Mrs. loves ’em, and I think they add nice texture as well.
Big Dawg,
Dried chipotle works best, but if you’ve got to, the canned versions work too, just use a hair less of them unless you’re mildly suicidal. :D
Maven,
That “girl” is a well known troublemaker on blogs all over, her comment is history, and she’s been banned (under that name at least.) I don’t know a Texan that would fault you for the Fritos, though!
Anya,
Hope you get well soon! Here’s a tip for divided families. Make the sauce as described, halve it and add beans to one half and simmer for about 45 minutes. Then everyone is happy!
Big Bear,
No apologies are necessary from you. I should have caught who the comment was from in the first place. Sorry I felt the need to edit some of your comment out, but here at the internet censorship board, we don’t like it when you get personal.. It leads to all kinds of nasty stuff.
But do try the chili. It’s authentic, I’ll guarantee that!
I just made some chili today. I will clarify to say that I am a native Irish-Texan Aggie and that despite that, I prefer beans in my chili. I won’t win any contests in Texas, but I don’t ever consider making a chili without any beans.
This is what I made in a crock-pot (6-hour high temp) and it tasted great!
1.5 lbs of beef tips
1 can of stewed tomatoes
1 can of Rotel tomatoes w/chilies
1 can of pinto beans with jalapeños
1 can of dark kidney beans
4 table spoons of chopped onions
2 table spoons minced garlic
1 12oz Guinness
3 tablespoons of Jimenez Beef Fajitas Seasoning
1 teaspoon of Jimenez Jalapeño salt
I just throw everything into a crock-pot and wait for the smell to drive me into a feeding frenzy. It is usually ready by 4 hours with no other prep, but can continue slow cooking for a few more hours. Only issue is that it is not very thick. Instead of adding any thickener, I just use a handful of crushed Fritos in the bottom and a layer of shredded cheese on top in each serving bowl. That takes care of any consistency issues and tastes great. I recommend this to all my friends and all those who have tried it rejoice.
It has a decent amount of kick. But for Texans or those who want to brave their right to be considered an honorary Texan, a teaspoon of cayenne pepper will add sufficient kick to justify any past doubts.
Enjoy and Gig’em!
BK
Correction: Instead of being Jimenez seasonings….it is Bolmer’s Fiesta seasonings of the aforementioned type. My wife corrected me. Good Bless Her… BK
Ihave been looking for Jimenez Beef Fajitas Seasoning since I have moved from Dallas 20 years ago. Does anyone know how to get it.
Thanks
I tried this recipe just the other day. I made a couple of minor “taste” changes and it was the BEST chili I have ever made! This will now be my “go to” chili. Thank you!!!