Hot!The Rules Of Texas Red Chili

Post
scrumptiouschef
Double Cheeseburger
2011/12/02 15:44:39
We're planning a big backyard party out here in Austin in the next couple of weeks now that day time temps have left the hundreds. We're putting out brisket,Texas Red,Pintos with plenty bacon and jalapenos,potato salad,cabbage braised with ham shanks and bourbon pudding.
At a menu planning meeting with the rest of the crew we were all drinking when the topic of Texas Red came up. I couldn't believe how many people had bad information on an authentic recipe.
Here are the sole ingredients of Texas Red
 
1.Beef Chuck cut into cubes
2.Fat,preferably beef suet
3.Chili powder[out in these parts Gebhardt is king]
4.Garlic,lots of fresh garlic
5.Stock or water if you don't have the time to make a batch of authentic stock
6.Masa,for thickening
That's about it.
Backstory: http://www.scrumptiousche...The-Rules-of-Texas-Red
How do you make your Texas Red?
 
 
mar52
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/02 17:12:04
Re:The Rules Of Texas Red Chili 2011/12/02 17:40:27
You also need  CUMIN, Paparika, Oregano, Tomato Sauce and some Tomato fillets.
Check out the recipes of the first place finishers at the Terilinga, Texas Chili Cook Off, on Google.
Foodbme
Porterhouse
Re:The Rules Of Texas Red Chili 2011/12/02 17:45:03
Due to the dubious origin of the absolute FIRST Bowl of Red, I doubt that anyone has THE recipe used to make that first bowl. Like other foodstuffs such as potato salad and coleslaw, there is no one identifiable, original recipe.
So, that being said, may I offer for your consideration the following recipe from the lady Mar52 mentions above - Jane Butel's passionate cookbook titled "Chili Madness", (1st Edition"):
Pecos River Bowl of Red
3 Lbs Lean Beef, course chili grind OR 1" cubes
2 TBSP Lard, Butter or Bacon Drippings
1 Lg Onion, coarsely chopped
3 Medium Cloves Garlic, finely chopped
4 TBSP Ground Hot Red Chile
4 TBSP Ground Mild Red Chile
2 Tsp Ground Cumin
3 C Water
1 1/2 Tsp Salt
  1. Melt lard, butter or drippings in a large heavy pot over medium heat. Add onion and cook until translucent
  2. In a bowl, combine the meat with the ground chiles, garlic and cumin.
  3. Add to the pot and stir until browned
  4. Add water and salt. Bring to a boil then lower heat to a simmer, uncovered for about 2 1/2 - 3 hours, stirring occasionally until meat is tender and flavors are well blended.
  5. Add water if necessary. Taste and adjust seasonings if needed.
  6. Serves 6
  
Twinwillow
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/02 19:21:25
I'm not going to get into this one because there are probably as many recipes for "Texas Red" as there are stars in the Milky Way.
post edited by Twinwillow - 2011/12/02 21:28:24
Michael Stern
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/03 07:02:36
According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.
 

 
Re:The Rules Of Texas Red Chili 2011/12/03 11:52:09
Michael Stern

According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.




Lord that looks great Michael, Where is it from?
MiamiDon
Filet Mignon
Re:The Rules Of Texas Red Chili 2011/12/03 12:48:42
Michael Stern

According to Frank X. Tolbert in A Bowl of Red, "The 'original' was simply bite-size or coarsely ground beef or other mature meats cooked slowly and for a long time in boon companionship with the pulp of chili peppers, crushed powder from the curly leaves of oregano, ground cumin seeds, and chopped garlic cloves." If ever there was an authority on Texas chili, Tolbert was it ... which is not to say there aren't nearly as many variations as there are cooks.





I'm surprised that his ingredients do not include some sort of onions.  After looking at a lot of old Texas chili recipes, I came up with this essential ingredients list:
 
Beef
Fat
Water
Chiles
Cumin
Onions
Garlic
Salt
 
My chilis use additional ingredients, because I am not a purist and other people besides me eat it.  Bacon, pork, oregano, sugar,  green bell peppers and ..... BEANS!  I mix and match types of chiles according to what's around.  For instance, I cannot find smoked habaneros around here anymore.  I used to use them.
Michael Stern
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/03 13:51:26
The Little Diner, Canutillo, Texas.
 
chewingthefat 

Lord that looks great Michael, Where is it from?


pnwchef
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/03 13:54:53
These are the rules for Terlingua International Championship "Texas Red Chili" Cook-off........looks pretty basic to me..........
1. Chili must be cooked on site the day of the cookoff from scratch. "Scratch" means starting with raw meat and using regular spices. "Scratch" means starting with raw meat and spices. Commercial chili powder is permissible, but complete
commercial chili mixes are NOT permitted.

2. Chili must be prepared out in the open in as sanitary a manner as possible.

3. No beans, pasta, rice or other similar items are allowed.

4. The head cook must prepare the chili to be judged.

 
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/03 15:22:50
Chest swelling with pride.....a response from Michael Stern,the man himself, has made my whole weekend. A ray of sunshine on a rare,cloudy,rainy day out here in Austin.
 
a homage to roadfood, the best food forum on the internet is right here http://www.scrumptiousche...-Your-Time--8-Roadfood
 
mar52
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/03 15:36:29
Scrump,  I have a question:
 
Nice blog.  Looks like you have a nice following.
 
I'm looking for a small source of income.  Do the ads on your site give you a little spare change when people look at it?
 
Back to A Bowl of Red...
mar52
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/03 15:37:16
The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!
Foodbme
Porterhouse
Re:The Rules Of Texas Red Chili 2011/12/03 22:54:48
mar52

The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!

Based on the description above, it would all depend on the Scovill's of the Chile Peppers used.
Michael Stern
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/04 06:58:04
mar52

The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!


As I recall, it is hot, but not murderous. I recently was eating hot fried chicken in Nashville, and thought that some of the hot versions there were hotter than any bowl of red I've ever had or any incendiary barbecue sauce. I didn't dare try any Nashville "extra hot."
 

mar52
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/04 13:00:20
"Hot" is such a relative term.
 
Just like in people. 
Foodbme
Porterhouse
Re:The Rules Of Texas Red Chili 2011/12/04 13:17:08
mar52
"Hot" is such a relative term.
Just like in people. 

My 83 year old neighbor lady thinks I'm "Hot", so there you go!
mar52
Sirloin
Re:The Rules Of Texas Red Chili 2011/12/04 13:29:50

Sundancer7
Fire Safety Admin
Re:The Rules Of Texas Red Chili 2011/12/04 15:22:34
I think Michael knows his Texas Red.  It is a very confusing thing as there are so many variations.  Michael has been there and he knows.  I do not.  I will bet Bushie knows??
 
Paul E. Smith
Knoxville, TN
MetroplexJim
Filet Mignon
Re:The Rules Of Texas Red Chili 2011/12/08 09:13:52
Frank X. Tolbert's daughter has a restaurant in Grapevine, TX (DFW airport vicinity) which serves her father's Texas Red.  At the restaurant, it is excellent.  (The frozen variety which I once bought at a local grocery was a HUGE disappointment; others must have agreed because I haven't seen it for a few years). http://www.tolbertsrestaurant.com/
 
The best Texas Chile I have ever made (or tasted anywhere) is from Emeril: http://www.foodnetwork.com/recipes/emeril-live/texas-style-chili-recipe/index.html
Michael Stern
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/08 11:13:14
I wrote this short review of Tolbert's nearly a year ago and for some reason never published it.
Foodbme
Porterhouse
Re:The Rules Of Texas Red Chili 2011/12/08 13:54:44
So, go ahead and publish it. It's a good one!
As the sisters in the play, "Arsenic and Old Lace" say-- "Do you have the Recipe?"
post edited by Foodbme - 2011/12/08 13:57:51
Michael Stern
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/08 14:18:04
Foodbme

So, go ahead and publish it. It's a good one!
As the sisters in the play, "Arsenic and Old Lace" say-- "Do you have the Recipe?"


Tolbert says how to do it pretty thoroughly in the book, although I'm not sure that's how they make it at the restaurant. (True authenticity, he notes, calls for beef kidney suet.)
BackRhodes
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/09 02:28:26
chewingthefat

You also need  CUMIN, Paparika, Oregano, Tomato Sauce and some Tomato fillets.
Check out the recipes of the first place finishers at the Terilinga, Texas Chili Cook Off, on Google.

I agree about the cumino and paprika...
 
I often use leftover Tri-Tip cubed up as the base of my chili
 
Some folks will disagree about the tomato...(I don't use it unless I want gringo chili)
 
Whenever I cook Mexican, corriander is something I think goes well with onions...(I also pair these when cooking non Mexican foods as well)...
 
One of the hallmarks of quality home cooking is using fresh herbs and spices...
 
Yet many of the competition ccoks use powdered herbs and spices, for consistancy from batch to batch...
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/09 16:26:41
1/4 lb Fat[ I use clarified bacon fat but beef suet would be more traditional ]
5 lbs Beef Tips [Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market]
1/2 Cup Chili Powder[Gebhardt is king in Texas but if you can't find it use common sense and buy a good brand. Preferably from a market that sells a fair amount of it so it's fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo]
2 T. Cumin[I like to buy the seeds,toast them on a comal,then grind them in a spice grinder but powdered cumin will work just fine
2 T. Ground Oregano aka Mexican Oregano[Not the Italian kind, this Oregano is sold as a powder and is essential in this dish]
1 T. Salt or to taste
1 T. Cayenne [obviously if you'd like to ratchet up the heat just add more]
1 bulb Garlic [Freshly minced garlic,not the stuff that sits in a jar of oil in your fridge]
2 quarts Stock[I use chicken which is not traditional, beef is recommended here for purists. If you don't have time to make stock the brand Better Than Bouillion is surprisingly good]
1/2 Cup Masa Harina [If you can't find masa mix in your part of the country, corn meal will do just fine-the finer grind the better]
1/2 Cup Water
Technique:
*Heat fat til it shimmers
*Brown beef thoroughly
*Add seasonings and simmer two to three hours or til meat can be easily cut with edge of fork
*Defat
*Add stock,bring to boil,
*Add slurry of masa mix/water
*Simmer 30 minutes
* Adjust flavors
 
cooking notes http://www.scrumptiousche...hentic-Texas-Red-Chili
MetroplexJim
Filet Mignon
Re:The Rules Of Texas Red Chili 2011/12/09 18:13:16
Michael Stern

mar52

The picture of that Bowl of Red that Michael Stern posted looks like it could burn all the way down!


As I recall, it is hot, but not murderous. I recently was eating hot fried chicken in Nashville, and thought that some of the hot versions there were hotter than any bowl of red I've ever had or any incendiary barbecue sauce. I didn't dare try any Nashville "extra hot."



OMG, Prince's Hot Chicken is one of my favorite things.  This video says it all:  http://vimeo.com/1422484 .
 
The owner of Prince's, Audre Prince Jeffries, sets the tone:  "My uncle was a womanizer ... this business grew out of a punishment".
ChrisOC
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/09 19:38:47
check these out;
 
http://www.chili.org/recipes.html
SpicyCheese
Junior Burger
Re:The Rules Of Texas Red Chili 2011/12/11 16:06:27
Sometimes, the original is not the best, and the modifications that come later make it better.  This is true with cars, computers, software, and smoked meat. 
post edited by SpicyCheese - 2011/12/11 16:09:05
SpicyCheese
Junior Burger
Re:The Rules Of Texas Red Chili 2011/12/11 16:07:46
Twinwillow

I'm not going to get into this one because there are probably as many recipes for "Texas Red" as there are stars in the Milky Way.

 
I totally agree.
Cosmos
Double Chili Cheeseburger
Re:The Rules Of Texas Red Chili 2011/12/11 16:50:54
I use the Dinosaur BBQ Cookbook recipe. It is no doubt not authentic but it is none the less awesome. It has in addition to the ingredients mentioned above, a stick of cinnamon and at the last minute is finished with oregano, lime juice and cilantro. Its our favorite chili recipe and it'd probably get me drummed out of Texas...but then I'd have to go there first.
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2012/09/26 18:16:59
"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."
Lyndon B. Johnson, 36th President of the United States
ann peeples
Sirloin
Re:The Rules Of Texas Red Chili 2012/09/26 21:12:39
Love it, chef!
Twinwillow
Sirloin
Re:The Rules Of Texas Red Chili 2012/09/26 22:32:18
And, I'm sure there were no beans in LBJ's chili!
Mosca
Filet Mignon
Re:The Rules Of Texas Red Chili 2012/09/30 13:37:42
There's a nice chili guide on Deadspin: How to cook chili: a guide for people who aren't anti-bean zealots or elitist scum

The tl;dr version: Relax, just make some chili however you want to.

The "WTH?" version: He slams Cincinnati chili. Which makes no sense.

I'm making chili today. I have no idea what's going in it, but it will be mild, and probably have some beans.
kevincad
Cheeseburger
Re:The Rules Of Texas Red Chili 2012/09/30 13:45:17
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2013/01/03 14:15:21
http://www.scrumptiousche...The-Rules-of-Texas-Red
 
Found a source for wild Texas antelope: Broken Arrow Ranch, getting a packet from them next week and will be making a Texas Red with antelope instead of beef. Will report back.
Antilope
Hamburger
Re:The Rules Of Texas Red Chili 2013/01/03 16:07:09
No beans in Texas chili, but the  International Chili Society, World Chili Champions recipes 1967 - 2012 did allow these ingredients. (from chilicookoff . com).
 
I wonder if LBJ would allow these things in his chili?
 
Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners?

What kind of championship cook is that? Lance Armstrong's of chili ;-)
 
Some of the World Chili Champions recipes 1967 - 2012 weird ingredients.
 
2012 Sunsweet Pitted Prunes
2011 Chicken Bouillon Cubes, Corn Starch
2010 Happy Trails Chili Seasoning mix (what's in that?)
2009 Sazon goya seasoning, arrow root
2007 MSG
2004 V-8 Juice, MSG, arrowroot
2003 Accent
2002 MSG
2001 Accent
2000 Arrowroot
1998 MSG, Beef granules, Chicken granules 
1997 Meat tenderizer 
1993 MSG
1992 Snap-E-Tom 
1990 chicken bouillon granules, beef bouillon granules
1983 MSG 
1982 MSG
1981 bouillon cube
1980 MSG 
1979 MSG 
1975 Chilli Man Chilli Mix
1970 package of 2 Alarm Chili Ingredients
post edited by Antilope - 2013/01/03 16:33:58
CCinNJ
Sirloin
Re:The Rules Of Texas Red Chili 2013/01/03 16:09:45
I want to enter this year!!!
Twinwillow
Sirloin
Re:The Rules Of Texas Red Chili 2013/01/03 18:23:17
CCinNJ

I want to enter this year!!!

Yay! Chili with Italian sausage!
CCinNJ
Sirloin
Re:The Rules Of Texas Red Chili 2013/01/03 18:27:33
Banana peppers will win the trophy!!!
Antilope
Hamburger
Re:The Rules Of Texas Red Chili 2013/01/04 16:28:18
What about blending or mashing black beans and adding them to the chili to add an earthy note and a thickener? The beans in that case would be a flavoring ingredient and for texture rather than a filler. 
post edited by Antilope - 2013/01/04 16:29:24
Michael Hoffman
Double-chop Porterhouse
Re:The Rules Of Texas Red Chili 2013/01/04 17:04:07
It's still beans.
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2013/01/27 14:10:01
About to head to the big chili cookoff here in Austin, will report back.
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2013/09/04 22:58:35
Hell, even LBJ put tomatoes in his chili
EdSails
Filet Mignon
Re:The Rules Of Texas Red Chili 2013/09/05 15:42:58
Here's something I wrote the other day about the ICS sanctioned chili cook off at the Queen Mary in Long Beach. I had some great chili and met some fantastic people. 
 
Antilope, the Sunsweet prunes may sound weird, but I had a chance to talk with Bob Plager, the ICS Chili World Champion for 2012. Bob, as current reigning champion, told me that the prunes are an important part of his chili, imparting just a touch of sweetness as well as a nice sheen to his sauce. To me, if it works and produces awesome world-class chili, I'm all for it!

 
That's Bob bringing his chili to the judge's table. 
 
Here's Clark McGee, of On the Road chili, getting ready to take his Homestyle Chili to the judges.
 

 
This is what it's all about!

 
Charlie Blosfield, the Grand Prize winner of the traditional red category, with Carol Hancock, CEO of the International Chili Society. Charlie's got his check and his award in his hand.

 
It was very interesting chatting with Carol, who before she took over the ICS was the 1985 World Champion. She obviously knows chili! She told me some interesting things about the history of chili and the people like Francis X. Tolbert and Carrol Shelby who pioneered the popularity of chili and originated the major chili cook offs. I could tell she was really passionate about what she does. This event and the people I met not only upped my knowledge of chili competitions, but brought me into seeing that for them, it's not just a food, but a passion and lifestyle. And even though the rules are strict in the traditional categories of red and green chili, these cooks are constantly working to improve their chili so it can stand out. I met several of the world champions as well as the up and coming cooks and old timers, with a constant being that the other cooks are so good that they are constantly doing small changes to improve the chili and make it "jump out" to the judges, but also that since the other cooks are so good, everyone wins partially because of a good dose of luck that day. I definitely ate some awesome chili that day!
 
post edited by EdSails - 2013/09/05 16:23:41
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2013/09/06 00:20:48
In California they put prunes in their chili. Sounds about right.
EdSails
Filet Mignon
Re:The Rules Of Texas Red Chili 2013/09/06 12:15:35
scrumptiouschef

In California they put prunes in their chili. Sounds about right.

 
Actually, he's originally from Texas, now from Colorado, was Texas State Champion at Terlingua, TX  twice, as well as winning more overall championships there. As the current ICS World Champion, I think even Texas likes the prunes!
1bbqboy
Filet Mignon
Re:The Rules Of Texas Red Chili 2013/09/06 22:21:20
prunes should be the signature fruit of roadfood.
scrumptiouschef
Double Cheeseburger
Re:The Rules Of Texas Red Chili 2013/10/18 14:13:03
Who's knocking out a big kettle of Texas Red this weekend?
Re:The Rules Of Texas Red Chili 2013/10/18 17:50:36
scrumptiouschef

Who's knocking out a big kettle of Texas Red this weekend?

Me, also read the Soup thread, Chef!
Twinwillow
Sirloin
Re:The Rules Of Texas Red Chili 2013/10/18 19:19:32
1bbqboy

prunes should be the signature fruit of roadfood.

 
Maybe prunes should have their own topic heading in the forum section.