The Rules Of Texas Red Chili

Re:The Rules Of Texas Red Chili (scrumptiouschef)

Sun, 27 Jan 2013 14:10:01 GMT

About to head to the big chili cookoff here in Austin, will report back.

Re:The Rules Of Texas Red Chili (Michael Hoffman)

Fri, 04 Jan 2013 17:04:07 GMT

It's still beans.

Re:The Rules Of Texas Red Chili (Antilope)

Fri, 04 Jan 2013 16:28:18 GMT

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.

Re:The Rules Of Texas Red Chili (CCinNJ)

Thu, 03 Jan 2013 18:27:33 GMT

Banana peppers will win the trophy!!!

Re:The Rules Of Texas Red Chili (Twinwillow)

Thu, 03 Jan 2013 18:23:17 GMT

CCinNJ

I want to enter this year!!!

Yay! Chili with Italian sausage!

Re:The Rules Of Texas Red Chili (CCinNJ)

Thu, 03 Jan 2013 16:09:45 GMT

I want to enter this year!!!

Re:The Rules Of Texas Red Chili (Antilope)

Thu, 03 Jan 2013 16:07:09 GMT

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

Re:The Rules Of Texas Red Chili (scrumptiouschef)

Thu, 03 Jan 2013 14:15:21 GMT

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.

Re:The Rules Of Texas Red Chili (kevincad)

Sun, 30 Sep 2012 13:45:17 GMT

mar52

http://www.youtube.com/watch?v=q9EJ0qXNJGg

Re:The Rules Of Texas Red Chili (Mosca)

Sun, 30 Sep 2012 13:37:42 GMT

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.

Re:The Rules Of Texas Red Chili (Twinwillow)

Wed, 26 Sep 2012 22:32:18 GMT

And, I'm sure there were no beans in LBJ's chili!

Re:The Rules Of Texas Red Chili (ann peeples)

Wed, 26 Sep 2012 21:12:39 GMT

Love it, chef!

Re:The Rules Of Texas Red Chili (scrumptiouschef)

Wed, 26 Sep 2012 18:16:59 GMT

"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

Re:The Rules Of Texas Red Chili (Cosmos)

Sun, 11 Dec 2011 16:50:54 GMT

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.

Re:The Rules Of Texas Red Chili (SpicyCheese)

Sun, 11 Dec 2011 16:07:46 GMT

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.

Re:The Rules Of Texas Red Chili (SpicyCheese)

Sun, 11 Dec 2011 16:06:27 GMT

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.

Re:The Rules Of Texas Red Chili (ChrisOC)

Fri, 09 Dec 2011 19:38:47 GMT

check these out;

http://www.chili.org/recipes.html

Re:The Rules Of Texas Red Chili (MetroplexJim)

Fri, 09 Dec 2011 18:13:16 GMT

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".

Re:The Rules Of Texas Red Chili (scrumptiouschef)

Fri, 09 Dec 2011 16:26:41 GMT

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

Re:The Rules Of Texas Red Chili (BackRhodes)

Fri, 09 Dec 2011 02:28:26 GMT

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...

Re:The Rules Of Texas Red Chili (Michael Stern)

Thu, 08 Dec 2011 14:18:04 GMT

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.)

Re:The Rules Of Texas Red Chili (Foodbme)

Thu, 08 Dec 2011 13:54:44 GMT

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?"

Re:The Rules Of Texas Red Chili (Michael Stern)

Thu, 08 Dec 2011 11:13:14 GMT

I wrote this short review of Tolbert's nearly a year ago and for some reason never published it.

Re:The Rules Of Texas Red Chili (MetroplexJim)

Thu, 08 Dec 2011 09:13:52 GMT

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

Re:The Rules Of Texas Red Chili (Sundancer7)

Sun, 04 Dec 2011 15:22:34 GMT

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

Re:The Rules Of Texas Red Chili (mar52)

Sun, 04 Dec 2011 13:29:50 GMT

Re:The Rules Of Texas Red Chili (Foodbme)

Sun, 04 Dec 2011 13:17:08 GMT

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!

Re:The Rules Of Texas Red Chili (mar52)

Sun, 04 Dec 2011 13:00:20 GMT

"Hot" is such a relative term.

Just like in people.

Re:The Rules Of Texas Red Chili (Michael Stern)

Sun, 04 Dec 2011 06:58:04 GMT

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."

Re:The Rules Of Texas Red Chili (Foodbme)

Sat, 03 Dec 2011 22:54:48 GMT

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.