Texas Chili

Worth1 · February 10, 2017

Starting thread on Texas chili.
Chili is the state dish of Texas.
Chili is the shortened term for chili con carne or to put it in English peppers with meat.
Chili is not beans with chili powder in them.
There is no such thing in it's pure form as vegetarian chili con carne.

This thread is about chili con carne.

Now that we have that out of the way lets get started.

The two best meats to make chili are chuck and butt roast.
The choice of spices is up to the cook.
Oregano is mentioned but I prefer Mexican oregano which isn't the same as Italian oregano.
In another thread it was mentioned that in it's purist form cumin wasn't used.
This is not true.
But what is it's purist form?
The pepper selection is important.
Very important.
Poblano is one of the very best to use along with chili Arbol
Next would be gaujillo.
For a smokey flavor would be chipotle in adobo sauce.
Going to stop here as posting on phone is a nightmare.
Worth

wildcat62 · February 10, 2017

I'd like to see some good recipes.

kayrobbins · February 10, 2017

I can't imagine chili without cumin. Anytime I am looking at new recipes for anything as soon as I see cumin listed I am pretty sure that is going to be worth cooking.

decherdt · February 10, 2017

OK, no beans, but what about tomatoes?

Worth1 · February 10, 2017

Only if you cant see them.
This is why I use crush puree or low sodium V8 juice.
No tomato sauce in the chili for me.
But I will eat it if offered.
Worth

SueCT · February 10, 2017

I make my own Chili Powder from Dried Ancho, Arbol and Cascabel Chilis and they may not all be on your top list, but it makes some awesome Chili. And it ALWAYS has Cumin in it. I am counting Ancho Chilis since they start out as Poblano's. But then again, I am a bit of a rebel, and have no problem adding tomatoes, 3 different kinds of beans and other stuff to my Chili.

Worth1 · February 10, 2017

Quote:

Originally Posted by SueCT

I make my own Chili Powder from Dried Ancho, Arbol and Cascabel Chilis and they may not all be on your top list, but it makes some awesome Chili. And it ALWAYS has Cumin in it. I am counting Ancho Chilis since they start out as Poblano's. But then again, I am a bit of a rebel, and have no problem adding tomatoes, 3 different kinds of beans and other stuff to my Chili.

I use the term pablano for both dried and fresh as many people dont know that the anhco is a dried pablano.
I eat ancho and other dried chilies like beef jerky.
A very healthy snack.

Worth

dmforcier · February 10, 2017

Quote:

3 different kinds of beans

Well, it's probably not a hanging offense in Connecticut. Ain't federalism wonderful?

AlittleSalt · February 10, 2017

There are so many ways to make chili. I've made beef chili, chicken chili, pork chili, and have eaten deer chili. I've seen chili with black beans and corn in it. Actually tasted some with kidney beans in it - that won't happen again.

I like to cook chili starting with tomatoes, onions, garlic, and peppers minced very fine so that they can break down as they cook. As Worth wrote above - "Only if you cant see them."

Then the basic ingredients like the meat cut or ground - I like a mix of both.
Don't put too much water in it or it becomes chili soup (Yuck).
Spices, I like beef bouillon, comino/cumin, onion and garlic powder, fresh ground chili powder, Mexican Oregano, salt and pepper, and I'm probably not remembering something else.

To me, cooking chili is an enjoyable experience. I actually like cooking it more than eating it.

Father'sDaughter · February 10, 2017

Personally, I much prefer Pork Chile Verde to Beef Chili.

I have had this recipe saved for a few years now, but have yet to try it. All the different types of chili powders intrigued me.

http://www.chilicookoff.com/Winner/wc_2001.asp

Worth1 · February 11, 2017

Growing up all we ate was deer chili and I did and still do eat chili for breakfast.

Here is a pictuer of a big 6'7" farm boy named Josh Hames that lives on a wheat farm outside Spokane Washington.
He is at work getting some of my prime rib chili I made every Sunday night.
IMG_2550r.jpg

If I didn't make this chili people would get ticked off big time.
It got so bad people were showing up to get it I didn't even know.
I had to start hiding it in the bosses office to keep people out of it.
The camp chef even got his share since he was the one that supplied me with a lot of the ingredients.

One time I made it with a big bag of dried shetalky mushrooms he gave me.

This stuff was loved so much the boss of all bosses would allow me to take off early to collect the meat to make it.
That part was a little tricky.
Some of the jerks on the serving line caught wind due to someones big mouth we were making chili with the meat.
The guy wouldn't let a guy named Andy have any.
Andy stupidly told the guy we were making chili.
Next plan B I would go down with a pile of take out clam shells and act like I had a crew in the field working and was bringing them food.

Another guy the one that took the pictuer would go get the rest of the stuff.
Sometimes I would sneak into the pantry to rob them of things.

You would be amazed at what the kitchen staff had ordered for themselves and was never served.
We fixed that too.

One method was to walk around with a pen and clip board like you belonged there.
The V8 juice I would collect on the shared services plane ride up.
My supervisor would take the crock pot down when it was empty and have the kitchen clean it.
If anyone balked on helping they didn't get chili and was banned from eating it.
If anyone complained it didn't have beans they were banned.

Worth

decherdt · February 11, 2017

I even heard tell that some folks will serve chili on spaghetti

I tend to follow the Wick Fowlers school of fixin chili, maybe add chipotle, and now I'm wishing I had started some guajillo seeds

Well... Pendery's is 25 minutes from here, DW is on her way back just now

http://www.dfw.com/2012/01/30/569907...hili-tips.html
http://www.cdkitchen.com/recipes/rec...ili41575.shtml
http://www.chilicookoff.com/winner/wc_1970.asp
http://www.penderys.com/page41.html
http://www.penderys.com/terlingua-be...le-recipe.html

Worth1 · February 11, 2017

I eat chili on spaghetti.
One of my favorite ways.

Worth

Hellmanns · February 11, 2017

Not Texas chili by no means, but some fall deer chili made with homegrown ingredients.
The mater cleanup.

The mater's, peppers, deer, and other ingredients.

A little fat to help brown the meat because ground deer has none, or very little.

Browning the deer in the bacon fat. Yes I left the bacon in there too.

Adding some cull onions I had that year.

The rest of the ingredients added.

Finished product, served with pimento cheese, and peach cobbler for desert. I remember the meal being quite tasty!

SueCT · February 12, 2017

Its not a hanging offense, but my brother won't eat it because of the beans.

On the other hand he can't get enough of my homemade Chili Powder, and uses it to gain fame at work with his own venison Chili. He makes big vats of it and the guys he works with love it. I prefer to cut the meat down with veggies so I don't feel so guilty eating it. Beans are very good for you and I get the Chili flavor and a few serving of veggies in at the same time.

I will have to try it without the beans some time. All meat chili over spaghetti kinda sounds like a Texas version of Bolognese. I may need to try that.

February 10, 2017	#1
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Texas Chili Starting thread on Texas chili. Chili is the state dish of Texas. Chili is the shortened term for chili con carne or to put it in English peppers with meat. Chili is not beans with chili powder in them. There is no such thing in it's pure form as vegetarian chili con carne. This thread is about chili con carne. Now that we have that out of the way lets get started. The two best meats to make chili are chuck and butt roast. The choice of spices is up to the cook. Oregano is mentioned but I prefer Mexican oregano which isn't the same as Italian oregano. In another thread it was mentioned that in it's purist form cumin wasn't used. This is not true. But what is it's purist form? The pepper selection is important. Very important. Poblano is one of the very best to use along with chili Arbol Next would be gaujillo. For a smokey flavor would be chipotle in adobo sauce. Going to stop here as posting on phone is a nightmare. Worth

February 10, 2017	#4
decherdt Tomatovillian™ Join Date: Apr 2011 Location: Fort Worth, TX Posts: 329	OK, no beans, but what about tomatoes? __________________ 500 sq ft of raised rows zone 8a

February 11, 2017	#12
decherdt Tomatovillian™ Join Date: Apr 2011 Location: Fort Worth, TX Posts: 329	I even heard tell that some folks will serve chili on spaghetti I tend to follow the Wick Fowlers school of fixin chili, maybe add chipotle, and now I'm wishing I had started some guajillo seeds Well... Pendery's is 25 minutes from here, DW is on her way back just now http://www.dfw.com/2012/01/30/569907...hili-tips.html http://www.cdkitchen.com/recipes/rec...ili41575.shtml http://www.chilicookoff.com/winner/wc_1970.asp http://www.penderys.com/page41.html http://www.penderys.com/terlingua-be...le-recipe.html __________________ 500 sq ft of raised rows zone 8a Last edited by decherdt; February 11, 2017 at 01:58 PM.

February 10, 2017	#2
wildcat62 Tomatovillian™ Join Date: May 2014 Location: Zone 6 Northern Kentucky Posts: 1,094	I'd like to see some good recipes.

February 10, 2017	#3
kayrobbins Tomatovillian™ Join Date: Dec 2013 Location: Jacksonville, Fl Posts: 820	I can't imagine chili without cumin. Anytime I am looking at new recipes for anything as soon as I see cumin listed I am pretty sure that is going to be worth cooking.

February 10, 2017	#6
SueCT Tomatovillian™ Join Date: Jan 2012 Location: Connecticut Posts: 1,460	I make my own Chili Powder from Dried Ancho, Arbol and Cascabel Chilis and they may not all be on your top list, but it makes some awesome Chili. And it ALWAYS has Cumin in it. I am counting Ancho Chilis since they start out as Poblano's. But then again, I am a bit of a rebel, and have no problem adding tomatoes, 3 different kinds of beans and other stuff to my Chili.

February 10, 2017	#9
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	There are so many ways to make chili. I've made beef chili, chicken chili, pork chili, and have eaten deer chili. I've seen chili with black beans and corn in it. Actually tasted some with kidney beans in it - that won't happen again. I like to cook chili starting with tomatoes, onions, garlic, and peppers minced very fine so that they can break down as they cook. As Worth wrote above - "Only if you cant see them." Then the basic ingredients like the meat cut or ground - I like a mix of both. Don't put too much water in it or it becomes chili soup (Yuck). Spices, I like beef bouillon, comino/cumin, onion and garlic powder, fresh ground chili powder, Mexican Oregano, salt and pepper, and I'm probably not remembering something else. To me, cooking chili is an enjoyable experience. I actually like cooking it more than eating it.

February 10, 2017	#10
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Personally, I much prefer Pork Chile Verde to Beef Chili. I have had this recipe saved for a few years now, but have yet to try it. All the different types of chili powders intrigued me. http://www.chilicookoff.com/Winner/wc_2001.asp

February 11, 2017	#14
Hellmanns Tomatovillian™ Join Date: Jul 2014 Location: kentucky Posts: 1,116	Not Texas chili by no means, but some fall deer chili made with homegrown ingredients. The mater cleanup. The mater's, peppers, deer, and other ingredients. A little fat to help brown the meat because ground deer has none, or very little. Browning the deer in the bacon fat. Yes I left the bacon in there too. Adding some cull onions I had that year. The rest of the ingredients added. Finished product, served with pimento cheese, and peach cobbler for desert. I remember the meal being quite tasty!

February 12, 2017	#15
SueCT Tomatovillian™ Join Date: Jan 2012 Location: Connecticut Posts: 1,460	Its not a hanging offense, but my brother won't eat it because of the beans. On the other hand he can't get enough of my homemade Chili Powder, and uses it to gain fame at work with his own venison Chili. He makes big vats of it and the guys he works with love it. I prefer to cut the meat down with veggies so I don't feel so guilty eating it. Beans are very good for you and I get the Chili flavor and a few serving of veggies in at the same time. I will have to try it without the beans some time. All meat chili over spaghetti kinda sounds like a Texas version of Bolognese. I may need to try that.