Before I was the Troutman and just a wet behind the ears lad of 25, I moved to the great State of Texas not knowing what to expect. After coming here, there were two things I was quickly indoctrinated into; barbecue and chili (well Lone Star beer if you want to count that too).
If asked, I’m sure most folks would say that brisket is the national dish of Texas, but believe it or not its chili. In the days before I came down here, the Houston Livestock Show and Rodeo had as one of its events in the parking lot of the Astro Dome, a chili cook off in response to the popular Terlingua Chili Cook-off begun in 1967.
Terlingua Chili Cook-off
TERLINGUA (1967) In the late 1960s, with Texan LBJ in the office the President, anything Texan, including Chili, became a fascination with America. So it was when Dallas Morning News writer Frank X Tolbert and Holiday magazine writer H Allen Smith went toe to toe as to who knew more about Chili.
In August of 1967, the Chili war of words began to go three-alarm. It was decided to settle the only way grown men can, with a chili cookoff. Terlingua was chosen as the location, and judges were selected. Wick Fowler was selected to represent Texas, against Smith and his so called (by Tolbert) vegetable stew.
Then at high noon, October 21, 1967, the moment of truth arrived. Judge Hallie Stillwell voted for the Smith and judge Floyd Schneider voted for Fowler. It was all up to the final judge, Dave Witts. But when Witts took his first taste, he immediately went into gastric distress claiming he had been poisoned.
When he recovered, he claimed that his taste buds had been permanently damages and he could no longer judge. Referee Frank X Tolbert declared there to be no winner in Terlingua's first ever World's Championship Chili Cookoff.
Despite the popularity of the "chili wars", in 1974 Houston’s event officially became known as The Houston Rodeo BBQ Cook-off, one of the largest barbecue cook off events in the nation. However, it continued to be called the Chili Cook-off well into the ’80s long after it had become a huge barbecue event.
Like barbecue, most Texans will agree to disagree about how best to make their State dish. Generally speaking, (although not universally so), beans are not allowed, that much most of us can agree to. Other than that it’s a two-hour argument over what goes into the best pots of chili.
So now that the weather has turned chilly, it’s time to make a good pot of chili. I was inspired by a recent post on IG of a big old pot of the stuff by the guys up at Meat Church in Waxahachie, Texas. They posted their recipe on their website and the first thing I thought was they had raided my recipe box. Like them, mine is simple and straight to the point. Meat and some form of tomato sauce and spices, period (unless of course you also count adding that Lone Star beer !!).
Anyway, most of you have made it, it’s not difficult. I thought I’d share my simple recipe and encourage you all to do the same. I did this pot full over the holidays and the family gobbled it up so I guess it was pretty good.
So let’s make a pot of Texas Red!
Texas Style Chili
Course. Lunch or Dinner. Main Dish. Beef.
Cuisine. American (Mexican influence).
Makes. 4 to 6 servings
Takes. 45 minutes prep and 5-6 hours cooking
Ingredients
2-pounds chopped chili or stew meat (I sourced wagyu sirloin)
1-pound lean 90/10 ground beef (Again I sourced wagyu from Mishima Reserve)
1-pound Italian sausage – hot
1-large white onion chopped – reserve a portion for garnish
1-whole garlic head finely chopped
1-jalapeno pepper with seeds (optional) finely chopped
1-7 ounce can chipotle peppers in adobo sauce, chopped
1-28 ounce can Muir Glen crushed tomatoes
1-14 ounce can Muir Glen chopped tomatoes
1-14 ounce can Muir Glen tomato sauce
1/2-cup chicken stock
1-bottle beer (preferably a good IPA)
2-tablespoons chili powder
1-tablespoon cumin powder
2-teaspoons cayenne pepper (adjust to desired heat level)
1-teaspoon ancho chili powder
1-tablespoon of Tony Chacheres seasoning
For Garnish:
Reserved chopped white onions
Mexican shredded cheese
Directions
Brown the meat in a large pan (preferably cast iron) to establish flavor and color. Season the meat with the Tony C’s. Drain the liquid and fat. Add to a large, minimum 5-quart cast iron pot. In the same pan add some cooking oil and sweat the onions, garlic and chilies until soft and translucent. Add and combine with the browned meat in the pot.
Add the cans of tomatoes, chicken stock and beer to the pot. Season the chili with the remaining seasonings adjusting the heat level to taste. Simmer on the stovetop until all ingredients are combined bringing to a low boil.
Fire up your smoker (optional) and arrange it for two zone cooking. Add a couple of chunks of apple, cherry, pecan or other fruit wood to the coals to smolder at 300*. Place your CI pot of chili on the cool side uncovered. Allow the smoke to kiss the chili for about 1 hour, stirring every 20 minutes or so. Cover and place back on the stovetop on a low simmer for an additional 4-5 hours. Don't rush it, chili needs time to meld the flavors and fully render the chunky meat.
Serve
In bowls, garnishing with Mexican cheese and the chopped white onions. Serve with crusty bread or crackers and ice cold beer!!
Although not officially barbecue, its history will forever tie it to the best of Texas cuisine !! Now show me yours, let's have a AR Chili Cook-off !! Troutman is out, gotta get me a bowl of Texas Red !!!
If asked, I’m sure most folks would say that brisket is the national dish of Texas, but believe it or not its chili. In the days before I came down here, the Houston Livestock Show and Rodeo had as one of its events in the parking lot of the Astro Dome, a chili cook off in response to the popular Terlingua Chili Cook-off begun in 1967.
Terlingua Chili Cook-off
TERLINGUA (1967) In the late 1960s, with Texan LBJ in the office the President, anything Texan, including Chili, became a fascination with America. So it was when Dallas Morning News writer Frank X Tolbert and Holiday magazine writer H Allen Smith went toe to toe as to who knew more about Chili.
In August of 1967, the Chili war of words began to go three-alarm. It was decided to settle the only way grown men can, with a chili cookoff. Terlingua was chosen as the location, and judges were selected. Wick Fowler was selected to represent Texas, against Smith and his so called (by Tolbert) vegetable stew.
Then at high noon, October 21, 1967, the moment of truth arrived. Judge Hallie Stillwell voted for the Smith and judge Floyd Schneider voted for Fowler. It was all up to the final judge, Dave Witts. But when Witts took his first taste, he immediately went into gastric distress claiming he had been poisoned.
When he recovered, he claimed that his taste buds had been permanently damages and he could no longer judge. Referee Frank X Tolbert declared there to be no winner in Terlingua's first ever World's Championship Chili Cookoff.
Despite the popularity of the "chili wars", in 1974 Houston’s event officially became known as The Houston Rodeo BBQ Cook-off, one of the largest barbecue cook off events in the nation. However, it continued to be called the Chili Cook-off well into the ’80s long after it had become a huge barbecue event.
Like barbecue, most Texans will agree to disagree about how best to make their State dish. Generally speaking, (although not universally so), beans are not allowed, that much most of us can agree to. Other than that it’s a two-hour argument over what goes into the best pots of chili.
So now that the weather has turned chilly, it’s time to make a good pot of chili. I was inspired by a recent post on IG of a big old pot of the stuff by the guys up at Meat Church in Waxahachie, Texas. They posted their recipe on their website and the first thing I thought was they had raided my recipe box. Like them, mine is simple and straight to the point. Meat and some form of tomato sauce and spices, period (unless of course you also count adding that Lone Star beer !!).
Anyway, most of you have made it, it’s not difficult. I thought I’d share my simple recipe and encourage you all to do the same. I did this pot full over the holidays and the family gobbled it up so I guess it was pretty good.
So let’s make a pot of Texas Red!
Texas Style Chili
Course. Lunch or Dinner. Main Dish. Beef.
Cuisine. American (Mexican influence).
Makes. 4 to 6 servings
Takes. 45 minutes prep and 5-6 hours cooking
Ingredients
2-pounds chopped chili or stew meat (I sourced wagyu sirloin)
1-pound lean 90/10 ground beef (Again I sourced wagyu from Mishima Reserve)
1-pound Italian sausage – hot
1-large white onion chopped – reserve a portion for garnish
1-whole garlic head finely chopped
1-jalapeno pepper with seeds (optional) finely chopped
1-7 ounce can chipotle peppers in adobo sauce, chopped
1-28 ounce can Muir Glen crushed tomatoes
1-14 ounce can Muir Glen chopped tomatoes
1-14 ounce can Muir Glen tomato sauce
1/2-cup chicken stock
1-bottle beer (preferably a good IPA)
2-tablespoons chili powder
1-tablespoon cumin powder
2-teaspoons cayenne pepper (adjust to desired heat level)
1-teaspoon ancho chili powder
1-tablespoon of Tony Chacheres seasoning
For Garnish:
Reserved chopped white onions
Mexican shredded cheese
Directions
Brown the meat in a large pan (preferably cast iron) to establish flavor and color. Season the meat with the Tony C’s. Drain the liquid and fat. Add to a large, minimum 5-quart cast iron pot. In the same pan add some cooking oil and sweat the onions, garlic and chilies until soft and translucent. Add and combine with the browned meat in the pot.
Add the cans of tomatoes, chicken stock and beer to the pot. Season the chili with the remaining seasonings adjusting the heat level to taste. Simmer on the stovetop until all ingredients are combined bringing to a low boil.
Fire up your smoker (optional) and arrange it for two zone cooking. Add a couple of chunks of apple, cherry, pecan or other fruit wood to the coals to smolder at 300*. Place your CI pot of chili on the cool side uncovered. Allow the smoke to kiss the chili for about 1 hour, stirring every 20 minutes or so. Cover and place back on the stovetop on a low simmer for an additional 4-5 hours. Don't rush it, chili needs time to meld the flavors and fully render the chunky meat.
Serve
In bowls, garnishing with Mexican cheese and the chopped white onions. Serve with crusty bread or crackers and ice cold beer!!
Although not officially barbecue, its history will forever tie it to the best of Texas cuisine !! Now show me yours, let's have a AR Chili Cook-off !! Troutman is out, gotta get me a bowl of Texas Red !!!
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