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.)
Texas Red Chili (with tomatoes)
Ingredients
- 3 lbs ground beef
- 1 ½ tablespoon chili powder
- 1-1 ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 teaspoon oregano
- 1 to 1 ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- ½ – ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2-3 C water or 2- 14 oz can tomato sauce
- 2 cans Mexican Rotel
- 2 cans Rotel
Instructions
- 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.
Notes
Texas Red Chili (without tomatoes)
Ingredients
- 3 lbs ground beef
- 1 medium onion chopped
- 1 ½ tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 to 1 ½ teaspoon paprika helps achieve that signature red color
- 1 teaspoon oregano
- 1 to 1 ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- ½ – ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2-3 C water
Instructions
- 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
Notes
Sources:
Linda Stradley, What’s Cooking America: “History and Legends of Chile, Chile Con Carne”
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!
I absolutely agree as a native Texan, NO BEANS. I was fascinated by the history you mention but, unfortunately, 2 of your 3 links don’t seem to still work, fyi. I will definitely be trying your recipes, most likely without tomatoes.
Hi, Kay! Thank you for the feedback about those links! I’ve made sure to delete those that aren’t working. And I am just tickled to find another no-bean chili lover out there! I hope you’ll enjoy the recipe as much as I do and even love the latest Dinner with Friends- Hosting a Tex Mex Chili Bar!