Real Texas chili

[bobmac]

I frequently make a sort of ersatz chili with ground beef and beans because it's quick and easy. Now I plan an authentic Texas version -- no beans and am wondering what usually accompanies it since there is no vegetable.

[fifi]

I go a couple of ways with this.

Chili, iron skillet cornbread, salad (We like a simple green salad with mandarin orange sections, red onion and a simple vinaigrette.)

Chili, Saltines, salad (This time around a chopped lettuce salad, you have to use some iceberg for it to come out, whatever other veggies float the boat and a tasty dressing of whatever sort.)

Sometimes we substitute a salsa for the vegetable kingdom portion of the meal. The current favorite is a mango and black bean version that is heavy on the mango. I don't usually add beans to my chili so the salsas with beans work out.

[FistFullaRoux]

You could always do the beans on the side. Pintos and black beans would be good choices.

Don't forget the cornbread. You can incorporate some whole kernal corn into it as well.

[dls]

I always serve chili with a choice of side dishes such as warm pinto or kidney beans, salsas, corn bread (plain or jalapeno/cheddar), chips, tortillas, tamales, biscuits, or plain crackers. For optional toppings, set aside bowls of garnishes such as shredded cheddar or jack cheese, sour cream, minced onion, diced avocado, or chopped cilantro.

[bleachboy]

I think that the general Texas no-beans chili, as long as it had big chunky (not ground) meat, would be great atop two soft, warm corn tortillas, taco style, with white onions, cilantro, crema, etc. as available garnishes.

[pkenna]

I have to agree with fifi...Definitely do some cornbread.....salad w/red onions....maybe some avocado too....

-pk

[FoodMan]

Skillet Corn bread is one of my favorite accompaniments. Additional garnishes include cheddar cheese, sour cream, cilantro, chopped onions and minced jalapenos.

Elie

[LDLee]

Why ruin good chili with vegetables or side dishes? Meat, and tons of it. Make sure you provide fixins, like chopped onions, jalapenos and cheese, to add to the chili. If the chili is good enough, no one will be interested in salad or any of those other side things your mom always thinks has to be served. As for bread, either saltines or jalapeno cheese cornbread are the only way to go. You will need plenty of beer, preferably dark, like Shiner Bock or St. Arnold's Brown Ale. The bonus with the chili is dessert. Most likely a cobbler or banana pudding.

[fifi]

I completely forgot to mention the garnishes. Those can get really fun.

One day, I was playing with my new KitchenAid food processor. Using the large shredder blade I shredded up some cabbage and radish. Taking a rif off of how posole is often served in Mexico, I put in on my bowl of Huevos del Toro's "Work in Progress Chili" and it was wonderful. By the way, that chili recipe is the best.

[hwilson41]

I know some of you folks are Texans, and I can't understand why nobody has mentioned guacamole. Hell, it's got all the basic food groups in it except beer . A "must have" (most of the time) when I make Texas chili.

THW

[Mayhaw Man]

I frequently make a sort of ersatz chili with ground beef and beans because it's quick and easy. Now I plan an authentic Texas version -- no beans and am wondering what usually accompanies it since there is no vegetable.

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Antacid?

[hwilson41]

Antacid?

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Mayhaw, your Phillistine side is showing .

THW

[joiei]

I know some of you folks are Texans, and I can't understand why nobody has mentioned guacamole.  Hell, it's got all the basic food groups in it except beer .  A "must have" (most of the time) when I make Texas chili.

THW

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I think because guacamole is more of a California thing than a Texas thing, possibly

[hwilson41]

I know some of you folks are Texans, and I can't understand why nobody has mentioned guacamole.  Hell, it's got all the basic food groups in it except beer .  A "must have" (most of the time) when I make Texas chili.

THW

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I think because guacamole is more of a California thing than a Texas thing, possibly

←

I beg to differ, my friend . I spent the first 26 years of my life in Fort Worth, and we always had guacamole with chili and also with enchiladas, cheese and chili. We always used the dark, rough skinned ones (Hass, aka "alligator pears") to make the real thing. And that is pure Tex Mex, dating back (at least) to the 1960s.

THW

Edited to correct dumb spelling mistakes. Hey, I'm on my second bourbon and water, so I have a good excuse .

Edited February 8, 2005 by hwilson41 (log)

[Mayhaw Man]

Antacid?

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Mayhaw, your Phillistine side is showing .

THW

←

I'm just here to help. I like chili. I like it with beans, and other stuff. Black olives. Whole plum tomatoes. You know, heretical ingredients. I know that I should shut up and go away as you guys are discussing that thin red gruel that passes for food in some areas of the country-and I can respect that. Everyone needs a strange native food, and I guess that one is good as any.

[fifi]

Until I tried "Work In Progress Chili" the following recipe was the family favorite. I saw the original in Southern Lining some years ago and tweaked it as usual. This is the final version that "stuck." I have even mixed up the spice mixture and mailed it to my son or daughter since, unless you have an extensive spice cabinet it would cost a bloody fortune. I have since heard that chili of this type is called Cincinatti Chili. Soes anyone know if that is true?

It certainly isn't Texas Style . . . whatever that is. My dad always swore by the Pedernales Chili recipe that was supposed to be favored at the LBJ ranch. Interestingly enough, the recipe is published in the LBJ Library site here.

Bodacious Chili

Adapted from the recipe in Southern Living

2 lbs chuck in ½” cubes

2 large onions, chopped

3 stalks celery cut in 1” pieces

1 large red bell pepper, chopped

4 jalapenos, seeded and diced

1 cup mushrooms, sliced (Portobellos are really good)

4 cloves garlic, minced

3 T olive oil

Start meat in oil and when beginning to brown add other ingredients. Continue to cook on medium high until vegetables begin to cook.

Stir in:

3 T cocoa

3 T ancho chili powder

1 t cayenne or arbol (optional)

1 t ground cumin

2 t cumin seeds

2 t dried Mexican oregano

2 t paprika

1 t ground tumeric

½ t salt

1 t ground cardamom

1 t ground pepper

1 T molasses

3/4 cup red wine

2 cans chopped tomatoes

1 can drained kidney beans

1 can drained garbanzos

Simmer covered for 1 ½ hours.

[irodguy]

Until I tried "Work In Progress Chili" the following recipe was the family favorite. I saw the original in Southern Lining some years ago and tweaked it as usual. This is the final version that "stuck." I have even mixed up the spice mixture and mailed it to my son or daughter since, unless you have an extensive spice cabinet it would cost a bloody fortune. I have since heard that chili of this type is called Cincinatti Chili. Soes anyone know if that is true?

It certainly isn't Texas Style . . . whatever that is. My dad always swore by the Pedernales Chili recipe that was supposed to be favored at the LBJ ranch. Interestingly enough, the recipe is published in the LBJ Library site here.

Bodacious Chili

Adapted from the recipe in Southern Living

2 lbs chuck in ½” cubes

2 large onions, chopped

3 stalks celery cut in 1” pieces

1 large red bell pepper, chopped

4 jalapenos, seeded and diced

1 cup mushrooms, sliced (Portobellos are really good)

4 cloves garlic, minced

3 T olive oil

Start meat in oil and when beginning to brown add other ingredients.  Continue to cook on medium high until vegetables begin to cook.

Stir in:

3 T cocoa

3 T  ancho chili powder

1 t cayenne or arbol (optional)

1 t ground cumin

2 t cumin seeds

2 t dried Mexican oregano

2 t paprika

1 t ground tumeric

½ t salt

1 t ground cardamom

1 t ground pepper

1 T molasses

3/4 cup red wine

2 cans chopped tomatoes

1 can drained kidney beans

1 can drained garbanzos

Simmer covered for 1 ½ hours.

←

Ah Mushrooms.... Hangum Boys....

Sounds like a good recipe but I would not pass it off as "chili" @ least not in West Texas...

[fifi]

I thought the garbanzos were the ultimate sin. They do call it Cincinatti don't they? Anyway, it is pretty in the bowl and it tastes good.

[irodguy]

I thought the garbanzos were the ultimate sin. They do call it Cincinatti don't they? Anyway, it is pretty in the bowl and it tastes good.

←

Yep made the mistake about telling a friend of mine from Lubock about "Cincinatti chili" His comment is "their ain't no such thang" It's Cincinatti Tomato Stew, that those "yankees" just got confused.

[Dave the Cook]

I thought the garbanzos were the ultimate sin. They do call it Cincinatti don't they? Anyway, it is pretty in the bowl and it tastes good.

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The garbanzos, mushrooms and generous tomatoes definitely tag it as a midwestern variant. But Cincinnati chili (which owes as much or more to Europe as it does to Texas) is peculiar, even for the heartland. It includes vinegar, Worcestershire sauce, cloves, and allspice or cinnamon; uses ground beef instead of chopped or chunked; omits the tomatoes; and is invariably served on some sort of pasta -- usually macaroni or spaghetti -- with oyster crackers as a garnish.

[Dana]

In my part of Texas, chili is always served with white rice. Then again, most everything is served with white rice!!!

[hwilson41]

In my part of Texas, chili is always served with white rice. Then again, most everything is served with white rice!!!

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Hmmmmm, sounds like somewhere around Beaumont, Port Arthur, Anahuac area, right ?

THW

[JetLag]

Good mayonaise laden cole slaw dumped right on top of the chili and slightly stirred in with corn bread out of and iron skillet. Pure heaven with a Shiner Bock on the side. OMG!

[Lone Star]

There are many ways to eat chili here in Texas. All are wrong if they aren't the way you were raised!

My husband was raised to believe that chili always had to be accompanied by beans, cornbread and vermicelli (cooked with onions and tomatoes).

I had never heard of such nonsense. Chili is one meal, beans and cornbread a completely different meal. Forget the vermicelli.

We still argue about it.

Chili and tamales are the traditonal Christmas Eve dinner in our home. It is accompanied by chopped onions, jalapenos, cheese and pico de gallo, but never sour cream.

During the rest of the year, it might be served with cornbread or rice with some sliced tomatoes and green onions on the side.

Edited February 9, 2005 by Lone Star (log)

[highchef]

I know some of you folks are Texans, and I can't understand why nobody has mentioned guacamole.  Hell, it's got all the basic food groups in it except beer .  A "must have" (most of the time) when I make Texas chili.

THW

←

I think because guacamole is more of a California thing than a Texas thing, possibly

←

I beg to differ, my friend . I spent the first 26 years of my life in Fort Worth, and we always had guacamole with chili and also with enchiladas, cheese and chili. We always used the dark, rough skinned ones (Hass, aka "alligator pears") to make the real thing. And that is pure Tex Mex, dating back (at least) to the 1960s.

THW

Edited to correct dumb spelling mistakes. Hey, I'm on my second bourbon and water, so I have a good excuse .

←

We (in south louisiana) call mirlitons alligator pears because of the way the end looks..like it has teeth. Mirlitons are the same thing as chayote squash for you to the west, and vegetable pears for you to the east. they are not the same things, obviously, as avacado's. Sorry, just didn't want some poor LaLa student trying to make chili w/a mirliton....although...