Terlingua Red or Texas Chili Recipe (no beans)--What are your tried and true??

I began trying to make Terlingua Red or Texas chili after having each for the first itme in my life at Hard Times Cafe in the DC metro area.  I had never had *authentic* beanless chili before, and I fell in love with it.  My problem??  There are too damn many recipes for each out there, and I don't have the time or money to try all of them, lol.  Does anyone on here have a tried and true recipe which comes close to a true chili parlor's recipe? 
 
Thanks in advance!

Jane Butel's Bowl of Red

No beans and it's delicioius.

I see they have a 'recipe' on their website that calls for the use of their mix.  Since I don't know what it tasted like it's impossible to know what you mean by a true chili parlor recipe.

The basic recipe for Texas chili is Frank X. Tolbert's Bowl of Red which you can find posted online on lots of places.  I think it's a little one dimensional but it would be a place to start. 

The basic chile used in Texas chili is ancho but the proportion used in relation to other ingredients can vary widely.  I like to add at least 2 other chiles for a little complexity.  The first additional one these days is always chipotle, then might come guajillo, arbol, pequin, New Mexican/Anaheim, and so on.  It's not that hard to prepare your own spice mix from scratch and the resulting chili is going to be much better than what you can make with a mix or packaged chili powder.  Just remember when prepping the chiles the more seeds you remove, the milder it's going to be.

I don't have a tried and true recipe because I like to experiment and if you're making the spice blend from scratch it's going to vary anyway because the chile's themselves vary.

Wick Fowler makes a very good complete mix that you may be able to find in Seattle stores.  I like it also because the various ingredients are in separate packages so you can control how much to use (you might want to use less that the full amount of chili powder and red pepper for instance).  All other ready-mixes I know of are premixed.

As far as starting just with a prepared chili powder there are hundreds if not thousands on the market made by all the spice companies.  The best I've found for a bowl of Texas Red is Penzey's Hot.  I see you don't have a Penzey's store in Seattle but the stuff you order online is likely to be fresher anyway because of greater turnover. 

If you don't want to go to the expense of mail-order then just start trying the chili powders/mixes available in the stores.  If it's a see through package, look for one that's about the same color as the chili you liked.

Just remember, if it says use hamburger meat, which a lot of them do, ignore it and use chili grind or cubed meat, use more of the powder or mix and simmer longer to account for the larger size of the meat pieces.

I'm not going to give you portions as I make huge pots for my Restaurant, what you need though, to make a great Texas Red are:Spanish Paprika, Oregano, Cumin, Chili Powder, Granulated Garlic, Salt, Pepper, Cayenne Pepper, Beef Broth, Tomato Sauce, Tomato Fillets, 80/20 Ground Beef, cubed Bottom Round. I add all the spices when the meat is 3/4 done, then the broth and Tomato Sauce and Fillets, bring to slow boil, then reduce heat and simmer till all the seasonings are disolved and adsorbed, keep checking taste to see if you need to rebalance seasonings. I also add a presmoked, cubed Beef Briskit, but that's hard for someone to easily come up with, obviously!

There are 2 major Chili Organizations for the promotion of "NO BEANS" Chili!
The Chili Appreciation Society Int'l, (CASI) that sponsors the Terlingua World Championship:
http://www.chili.org/  (You may need to cut & paste this to get it to work but that's the web site)

The International Chili Society, (ICS) that holds their World Championship in Reno, NV:
http://www.chilicookoff.com/

Both web sites will give you plenty of Championship Recipes to play around with until you're sick of eating Chili, (If that's possible!). Enjoy!

This is Jane's recipe  (She's a friend of mine)

I think the recipe is in her Chili Madness Cookbook and for sure it's in her  latest book Real Women Eat Chile.


Bowl of Red 

2 tablespoons lard
1 large onion, coarsely chopped
3 pounds beef chuck, cut into 1/2 inch cubes
3 medium size garlic cloves, finely chopped
1/4 cup ground hot chili or to taste
1/4 cup ground mild chili
1 tablespoon ground cumin
About 3 cups water
1 1/2 teaspoons salt 

Heat lard in a large heavy pot over medium heat. 
Add onion and cook until softened. Remove from heat. 
Add meat, garlic, ground chiles and cumin to pot. 

(It's best to stir the spices in off of the heat because  chili burns very easily)
Break up any lumps. Stir in the water and salt. Return to heat. Bring to a boil, then reduce heat and simmer, uncovered, 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. 
Taste and adjust seasonings. 
Serve with coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a sprinkling of red chili powder.

I have posted this one before--trust me --this is the real deal!!! Hope you like it.
2 tablespoons vegetable oil
2 large onions, coarsely chopped
5 cloves garlic, crushed
2 to 2 1/2 pounds lean boneless beef, cut into 1/2-inch cubes
3 tablespoons Gebhardt chili powder
1 tablespoon paprika
1 teaspoon crushed dried hot peppers
2 teaspoons cumin
2 teaspoons Mexican oregano
1 cup hot water
1 teaspoon salt
1 to 2 tablespoons Masa Harina

In a large Dutch oven heat the oil over medium heat. Add the onions and garlic and sauté until very lightly browned.

Add the beef cubes in several batches and brown on all sides. When all the beef is browned, add all remaining ingredients except the Masa Harina. Bring to a simmer, then cover and cook over low heat for 3 to 4 hours until the meat is very tender. If too much of the liquid cooks away, add some more hot water during the cooking. Adjust salt and chili powder, adding more to taste if desired.

To thicken the chili, mix the Masa Harina with a little cold water, then add this to the chili while it is still simmering. Cook the chili 10 to 15 minutes longer.

Serve the chili in bowls with saltines and cooked pinto beans on the side.

Enjoy!

mar52


This is Jane's recipe  (She's a friend of mine)

Jane is a friend of yours? Please tell her that I have sworn by her chili and BBQ books; I bought both of them in the 1970s, and I have used both (well dog-eared) books for those 30 years!

Mosca

mar52


This is Jane's recipe  (She's a friend of mine)

Jane is a friend of yours? Please tell her that I have sworn by her chili and BBQ books; I bought both of them in the 1970s, and I have used both (well dog-eared) books for those 30 years!

I have the"Chili Madness" Cookbook also. It's getting to the point where I've spilled so much Chili on it while cooking that I can hardly read it anymore!!
 
Add-0n- I googled Chili Madness & I just learned Jane Butel will be in Tempe AZ TOMORROW, 1/12,  to sign her updated "Chili Madness" Cookbook!
Butel is a Chili expert. Credited with starting the Tex-Mex food craze in the 1960s, she wrote the book on chili - literally. Her 1980 cookbook, "Chili Madness," led to a surge in chili cook-offs across the country and even the formation of chili societies.
Butel will be at Changing Hands Bookstore in Tempe on Monday, 7 PM, to kick off a 19-city tour for an updated edition of "Chili Madness," which she has expanded from 35 recipes to more than 160.
 

Great chili is very hard to define - there are so many options and so many different tastes!  I have been to Terlingua so many times (missed last year) that it fails to impress any more.  Remember - competition chili is not what you'd want to amke for good eating chili, the goal is quite different.  Although I have been known to eat 'chili with beans', and some of it has been tasty, I am one that still holds true chili doesn't include them - or pasta, or any other weird ingredients.  I like thick, meaty chili, with an even heat that runs from front to back on the palate.  So without any other comment, I'll post mine up - try it if you like and see what you think!


CARNE CON CHILES Y CERVEZA

INGREDIENTS:
3 T olive oil
2 large sweet onions, diced fine
3 Poblano peppers, seeded and diced
5 cloves garlic, minced
1 t kosher salt
4.5 lb beef chuck roast, trimmed and in 1" cubes
2 bay leaves
1/4 C New Mexico chile powder
4t chipotle (or cayenne) chili powder
4t ground cumin
12 oz. good Mexican beer
2 qt. beef broth

Note:
At no time does this recipe, or any other true chili recipe, call for the inclusion of beans. If need be, good pinto beans may be served on the side.

METHOD:
1. Heat 2T oil in skillet over medium high heat. Cook onions until soft, add Poblanos and cook until soft, reducing heat if necessary to prevent browning. Add garlic and salt, cook 5 more minutes.

2. Heat remaining oil in Dutch oven, add beef in batches, browning well on all sides. Return all beef to pot, add remaining spices until they form a thick paste on meat. De-glaze with beer.

3. Add broth to Dutch oven, cover loosely and simmer until meat is tender (~3 hours).

4. Remove 2C of beef chunks with slotted spoon, shred with fork and return to pot along with pepper/onion skillet mixture. Add salt and pepper to taste. Uncover Dutch oven and reduce liquid to desired consistency.  Remove bay leaves before serving.

Serve with Pico de Gallo (recipe follows) on top of chili for garnish.



PICO DE GALLO
1/2 red onion, minced
6 Roma (plum) tomatoes, seeded and diced
1/2C fresh cilantro, minced
1 Serrano pepper, seeded and finely minced (or try using the Green Tabasco sauce)
1T lime juice
- garlic powder, salt and pepper to taste

that's a good one, mg. No tomatoes. Cool.

Jane's husband, Gordon has been ill, so please call ahead before going to the book signing.

Haven't seen Jane in years, but we exchange Christmas cards.  Last time I saw her she stayed with me and we went to some radio station where I watched her do a live radio interview.

She's a lot of fun and her chili recipe is great.

If you have her barbecue book from about 10 - 12 years ago she dedicated it to me!

mar52


Jane's husband, Gordon has been ill, so please call ahead before going to the book signing.

Haven't seen Jane in years, but we exchange Christmas cards.  Last time I saw her she stayed with me and we went to some radio station where I watched her do a live radio interview.

She's a lot of fun and her chili recipe is great.

If you have her barbecue book from about 10 - 12 years ago she dedicated it to me!

 
I went to the Bookstore this afternoon. They indicated she would be there. I think she now lives in Scottsdale AZ. That's nearby.

We've been making the Texas Red Chili from the Dinosaur cookbook. Its a very different chili from any I've had...no beans of course, but the recipe calls for a stick of cinnamon, and to me the best part is a finish of lime juice and oregano just before serving....Yum!

Thanks to everyone who responded with tips and recipes!  Yes, I have made the chili listed on the hardtimescafe website, and used their seasoning pack, but it doesn't taste like what I eat there, lol.  Good, but somehow different.  I have a great chili with beans recipe I make, also a pretty good white chicken chili recipe, but will have fun trying the ones you guys posted or suggested to look for!

mar52


Jane's husband, Gordon has been ill, so please call ahead before going to the book signing.

Haven't seen Jane in years, but we exchange Christmas cards.  Last time I saw her she stayed with me and we went to some radio station where I watched her do a live radio interview.

She's a lot of fun and her chili recipe is great.

If you have her barbecue book from about 10 - 12 years ago she dedicated it to me!

LOL, I have the BBQ book from 25 years ago! Finger Lickin' Rib Stickin' Great Tastin' Hot & Spicy Barbecue is one of the best cookbooks I've ever used. Same goes for Chili Madness.

mar52


Jane's husband, Gordon has been ill, so please call ahead before going to the book signing.

Haven't seen Jane in years, but we exchange Christmas cards.  Last time I saw her she stayed with me and we went to some radio station where I watched her do a live radio interview.

She's a lot of fun and her chili recipe is great.

If you have her barbecue book from about 10 - 12 years ago she dedicated it to me!

Jane was at the Bookstore Monday night. She signed my original "Chili Madness", Stains & All, as well as her new addition  and 2 copies for my kids for their Birthday Presents. Here is the web site to find the other stops on her tour:
http://www.janebutelcooking.com/Public/Calendar/ChiliMadnessBookTour/index.cfm
She told great stories as well as serving some of her "Pecos River Red". It was a nice evening.

Real neat Mar... and FoodB! Jane will be in Dallas tomarrow. I wish, but doubt, I can make it. Maybe maybe my sister can?

My addition to the recipe part of this thread is to use yellow corn tortillas, instead of the masa. Put them in early so they will melt. It adds a different flavor that my family likes.
Joe