We are iced in for at least 2 days, and I’m prepared with a big pot of chili- Texas Red to be exact. So I thought I would share with you a quick little ditty about chili.
Chili has a long and highly debated history, much of it springing from the tall tales of long Texas cattle drives. But there is a lot of fact woven into that history too.
From the lore of the cattle drive, tales of priests railing against the aphrodisiac powers of the chili pepper, to the well-documented Chili Queens of San Antonio, one thing is for sure… real chili doesn’t have beans.
That’s right. No beans. No kidney beans, no pintos. No beans. Period.
And thank goodness because I am not a huge fan of the lentils, and they sure as heck can ruin a good pot of Texas Red.
Tomatoes, like beans, are a controversial and argued chili ingredient. And while I stick to the hard and fast “no bean” rule, I do make the occasional exception for the tomato. When I go red, I go red- chilies, cayenne, and yes, that might include a tomato or two.
So saddle up your taste buds, partners, because I am going to share with you 2 versions of my recipe (with tomatoes and without) for Texas’ official state food.
And don’t miss out on the fascinating info included in the source links below. I mean, did you know, that Lyndon B. Johnson had his very own chili recipe which is archived in his presidential library? (His recipe included tomatoes, too.)
Recipe Card
- 3 lbs ground beef
- 1 1/2 Tbsp chili powder
- 1-1 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1 to 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp onion powder
- 1/2 – 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2-3 C water (or 2- 14 oz can tomato sauce)
- 2 cans Mexican Rotel
- 2 cans Rotel
- Brown the beef in a medium dutch oven or stock pot.
- Add in spices. Stir to coat beef.
- Stir in water or tomato sauce. Simmer 5-10 minutes.
- Add in Rotel. Simmer for 10-15 minutes.
- Serve with Fritos, sour cream, and shredded cheddar.
- 3 lbs ground beef
- 1 medium onion, chopped
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp cumin
- 1 to 1 1/2 tsp paprika (helps achieve that signature red color)
- 1 tsp oregano
- 1 to 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp onion powder
- 1/2 – 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2-3 C water
- Brown the beef in a medium dutch oven or stock pot.
- Add chopped onion. Cook until onions are translucent.
- Add in spices. Stir to coat beef.
- Stir in water. Simmer 10-15 minutes
- Also great with Fritos, sour cream, and shredded cheddar or just crackers.
Little Things You Might Need To Make & Serve Texas Chili
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Sources:
International Chili Society, “History of Chili”
Linda Stradley, What’s Cooking America: “History and Legends of Chile, Chile Con Carne”
Find this and other great recipes on Meal Plan Monday!
Quinky dink! We’re enjoying chili this evening, too. Since it was a mad dash into the grocery store, Stubb’s BBQ is our seasoning support this evening.
Heather,
Love it!
I normally use my mothers recipe, but will have to try one of these. They sound great!
Anita,
I think you will like it for something a little different. Those Texas Red recipes are easy and quick! But family recipes are hard to beat; they are such treasures.
Totally agree! I don’t love beans in my chili either, but I’ve never been able to find a recipe without them. Will have to try this!