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.
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 Texas prisons where inmates often rated the prison based on how good the chili was. Chili 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 what they called chili that was made with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times, Frank H. Bushick San Antonio Commissioner of Taxation said, "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. Today the Original Terlingua International Chili Cookoff doesn't allow them either so you can taste the chili and the meat.
Chili is even the 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."
Meat Church How To YouTube Video: https://youtu.be/ePlqYj7e46A
Meat Church Texas Chili Seasoning:
https://www.meatchurch.com/products/texas-chili-seasoning
Other Meat Church Chili Recipes:
Brisket Chili: https://www.meatchurch.com/blogs/recipes/brisket-chili
Texas Chili: https://www.meatchurch.com/blogs/recipes/texas-chili
White Chicken Chili: https://www.meatchurch.com/blogs/recipes/white-chicken-chili
Ingredients
- 3-4 lbs of stew meat, cubed (sub chuck roast, brisket or game meat)
- 5 oz dried ancho chili (~4 chilis)
- 16 oz dried guajillo chili (~12 chilis)
1st spice dump
- 2 T garlic powder
- 2 Ts onion powder
- 1 T black pepper
- 3 cubes of beef bouillon
- 2 packets of Sazon Goya Coriander & Annatto
2nd spice dump
- 1 T Comino (sub Cumin)
- ½ t Mexican Oregano (sub regular oregano)
Other
- 16 oz of chicken broth/stock
- 16 oz of beef broth/stock
- 3 serrano peppers, whole
- ½ C flour
- 2 T, lard (manteca), sub ¼ C, olive oil
- 3 cloves garlic
- ½ T salt
Optional
- 3 T Meat Church Chili Powder (this is scratch made chili without this)
Prepare your spice dumps.
Mix spice dumps #1 and #2 and set aside.
Prepare the chilis
Stem and seed the all the dried chilis.
Place in a skillet on medium high heat and toast the chilis. Flip and stir until fragrant.
Remove chilis and place in boiling water. Once chilis are soft, remove from the water and set aside.
Prepare the chili
In a hot skillet, heat ¼ cup of olive oil until it fries a pinch of flour. Mix in ½ C of all-purpose flour and stir vigorously.
Once it gets to a golden color, add a 16oz of chicken stock to this blonde roux and bring to a simmer.
Now add the roux, chilis, 3 cloves of garlic and a ½ T of salt to a blender and blend until smooth. This is now your chili sauce. Set aside.
Brown the meat
Add some lard or olive oil to a dutch oven or heavy cast iron skillet. Brown the cubes of meat over medium high heat for 6-8 minutes. Brown in 2 batches if necessary, so as not to overcrowd the pan. Drain off excess grease.
Reduce heat to medium and add your chili sauce and beef stock. If you used a cast iron skillet you will need large pot to continue.
Cook the chili
Add spice dump #1. Then float the serrano peppers.
Bring to a boil. Reduce heat to a simmer for 45 minutes.
Add spice dump #2. At this stage taste test it. Add optional Meat Church Chili Seasoning to taste if desired.
Simmer for at least another hour stirring occasionally. The chili will be “done” at this point although I love to simmer mine all day.
Remove from the heat. Enjoy the long road you took home today by making the original Texas Red Chili from scratch!
I recommend making batch of this chili plus some cast iron cornbread and taking it to work to treat you co-workers. Be sure to teach them about the origins of real chili and tell them about Meat Church. We would sure appreciate it you did!
