Authentic Texas Chili--Let Me "Stir The Pot". ;«)

[Willy]

The website at the link here is worth visiting--all stuff spicy. So, here's a Texas chili recipe from that site: https://www.chilipeppermadness.com/recipes/texas-chili/ No beans and no 'maters. LOL

[CaptainMike]

Mine is very similar. I smoke the meat (usually brisket) and veggies first, and once assembled I finish it in a smoker. It's probably the most commented on dish I make for family and friends.

[Mr. Bones]

Great site, I use it a lot!

[Willy]

Good on ya! Me too.

[Michael_in_TX]

Same here. Going to try to make some hot sauces later this year using his guidance.

[Troutman]

Yup, that be Chili con Carne alright !!! Here's mine for what it's worth.....

[Michael_in_TX]

A thing of beauty.

[bbqLuv]

Nice.

[Spinaker]

NO BEANS IN CHILLI! The way it should be!

[Willy]

Nor are there two "L’s" in chili! ;<)

[Michael_in_TX]

I once ate a bowl of chilly chili in a chilly Chili's.

[bbqLuv]

Correction, there are 2 "L"s in Chilli when spelled the way. "Chilli Con Carne"
And if you put salt in your beer you get a little head.

[RonB]

I love beans in chili, but I also love chili without beans. Now I need to make some Texas Red...

Thanks for posting this.

However, anything hotter than mild is too hot for my wife, and sometimes mild is too hot, so what should I use for peppers. I'd like to use several varieties...

[Willy]

Ancho and guajillo should be mild (no guarantees ). Avoid de arbols.

ETA: New Mexican Chiles labeled " mild" would also work.

[bbqLuv]

I understand the Heat from the peppers is in the seeds and the white membrane on the inside. Suggest removing the seed and scrape out the white. I like the flavor of peppers but the older I get the less heat I can take.
Chili/chilli pairs well with PBR.

[RonB]

bbqLuv - I do that now, but sometimes it's still to hot for her, and thanks fer the suggestion.

[Mosca]

That's close to one of my recipes. Substitute lard or tallow for the olive oil. And there's no use for Worcestershire sauce. But otherwise it's solid and spot on.

Of course, I have recipes with beans and tomatoes, too. I love them all.

[latenight71]

Dried beef , suet and chile peppers and salt ground on a molcajete and shaped into "bricks" and dried in the sun. Mexican soldiers would cook the "bricks" in boiling water to make a beef stew or chile con carne. No Beans.

i do like beans, however, so i am guily of adding them to my chile con carne from time to time.

https://en.wikipedia.org/wiki/Chili_con_carne

[tenphases]

I put 3 types of beans in my chilli. Red, Black, and pinto....dont judge me. 😶

[tenphases]

Mmmm Brooklyn Salsa 🤣🤣🤣

[Mr. Bones]

LMFAO tenphases !!!!

Yeah, Buddy! Brooklyn Salsa! (It's th water!)

[tenphases]

🤣🤣

[BruceB]

I made a batch of this Texas Red yesterday using a good portion of smoked brisket flat and some point to make up the needed volume. It took longer to cook down and for the flavors to get happy than I expected, so it's aging in the fridge for today. Since the brisket was already cooked, I didn't add it at the start, I figured it would fall apart. Without the meat it it, it was pretty harsh for the first couple of hours, seemed bitter. I almost threw it out! Once I added the cubed brisket and let it cook some more, it came around nicely, I added a hearty squirt of agave to tame it a bit. Looking forward to having it for lunch today while watching NASCAR. Talladega and chili

Update: Pulled it out after a night melding flavors, and it's awesome!