Texas Red Chili – AKA Bowl of Red – AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn’t carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, “The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.”
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas – 1977 – RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real “bowl of red” is that prepared by Texans, hereby proclaims chili as the “State Dish of Texas.”
Recipe:
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As a certified chili judge I appreciate your recipe. Simple ingredients, no nonsense (ie. fillers, onions, tomatoes, corn, etc.). It’s ok if someone wants that other stuff, just don’t call it Texas Red. Love your videos. Keep up the great work!
Should it not be Chili Con Carne, (Chili and Meat).??
Dang that looks good. Beans makes it soup
The War of the chilies ……….
😂😂😂😂😂
should have taken that stock and put it in the blender………..you don't waste *the red*….lol
Man, where I come from (Athens, Georgia) we’d call that good eating! Gonna try this recipe this weekend. I’m much obliged to you for posting this video
gravy whisk dude………..so much more efficient.
Matt, where did you get your cutting board?
So it’s Birria that hasn’t cooked long enough for the meat to be shreddable with a pair of forks.
French here, from Cambodian parents. I am taking notes, for cultural exchange purposes
If you want you can save the Seed and Plant them later and Grow your own Chili
Please read a few books on the use of the English language when attempting to use that language. Thank you.
Thats Chili Colorado not Texas chili…. some people.
All red necks has iPhones you really have to specify this
Kudos to this video for being the only chili recipe on YT I’ve seen that could actually be called authentic “Texas red” chili. Not to my taste, my chili recipe has more ingredients, but this one is the real deal.
I had a guy from Washington state get mad because I didn’t put beans in my chili and said it wasn’t chili.
I told him don’t eat it and go away.
I just made 8 quarts of traditional Texas chili but I use masa harina as the thickener not ever flour.
Other ingredients are Morita, pasilla chilies and chipotle powder.
Plus a splash of port wine.
But to each their own.
This chili looks so good, and are yall in waxahachie? I have a terrible memory but i graduated from there ;highschool and Navarro actually lmao for massage therapy… Thats before it was moved. I also miss Hastings and the creme de minte drink
you guys need to get those big blocks back in stock
So much meat products! But it looks so good! I want it I'm gona make it
Made this today, cold and windy outside. All I can say is DAMN!
You're absolutely correct about taking the time to do it right.
Thanks brother.
Do you know how to cook toilet paper? You brown it on one side and through it in the pot. LOL. Get it?
Chili came from Cincinnati, Ohio. Everyone knows that bro.
That is almost exactly how I make my chili minus the roux, never thought about doing that. Never knew it was a Texas Red chili recipe. Also I put beans in my chili because I like it that way. Looks awesome.
Is this gonna blow my head off, is there just a really nice heat to it?
Love the vid! Where can I get one of those cast-iron gas burners?
Native Americans have been eating chili con carne for thousands of years. Pinto beans are a very long cultivated crop in the Americas- thousands of years.
For how simple the ingredients are, this is one of the best recipes I've tried thus far. I was surprised that the chilis added that much depth of flavor.
That shit looks good! I mean that in a good way.
There is nothing wrong with simple peasant food, some times you just need to give your palate, and pocket book, a break.
Ok this looks great but where are the weights or how many chills etc?
Remove the seeds ? This is really weak.
Hahaha authentic chili, then you read the recipe of internet at age 35, or so, and yes it's a Mexican and all other culture recipe, considering Americans are white Europeans, dick head😊
You had me at guajillo.
That looks amazing, I'll sink in and part steam some halved potatoes for the last part of the cooking. Sure I'm Irish, mammy would beat the head off me if there was no spuds in the dinner! 😀
For my 2c as towards chilli…all the spicy stuff traces back to Asia, way back when there was no refrigeration, and salting your meat to cure it took too long…spices were the best way to hide the taste of rotting meat. More spice, more taste, less rotting meat taste! Yummy 😋