Meat
Onions
Garlic
Chiles
Cumin
Salt
Water

That’s your basic Tex-Mex chili. Me, I like to add tomatoes, green peppers and beans, but I am not a Texan.

Its all your fault! I’m starting a big pot of red as we visit. Daughter coming home from college this afternoon. She’s a New Mexico chili(chile) head! Come to think about it, with only 2 semesters to go and maintaining a perfect 4.0 GPA in accounting, I bet the chile, and chili,accounts for such abnormality in the family? Daddy ain’t bragging or nothing like that.
I must confess, I like kidney beans in my chili.

I don’t know either. I just made it up[:o)]
Stewed red peppers maybe?

Matty, I was joking. we joke a lot around here. To me the 2nd picture looks like mostly
saucified hot red peppers [:p]

Matty, go with Penderys! They’ll make you an expert.

Matty, Bushie beat me to it! Cayenne for the extra heat, I second that emotion! Also, I like mine soupy enough to lovingly welcome some crackers.
Michael Stern, we have a little joint around here which serves a similar looking and similiarly described bowl of red. I like it occasionally. However, I prefer a more complex seasoning mixture.

quote:

Originally posted by matty373

quote:

Originally posted by Bushie

Casper’s definitely deserves a review on this site, and the next time I’m up in Springfield, if I remember my camera, I’ll attempt such.

Sounds like a good idea; I will do the same. When you are there, don’t forget The Pizza House on Glenstone (amazing) and possibly Pappy’s.

p.s. I wish someone would tell me how to make the chili in the second picture. otherwise, I might have to make the road trip to Canutillo, Tx. Wherever that is. Do you think the recipe is about the same as the one listed above it?

What right minded chili cook would ever say his recipe was the same as someone elses?[;)]

quote:

Originally posted by lynndunham

I just found this recipe on Cooks.com. Could this be it?

TEXAS CHILI (NO ONION OR TOMATO)

1 lb. ground or dried beef
1/4 lb. ground beef suet
2 dried sweet peppers
1 tsp. ground cumin
3 lg. garlic cloves
1 tsp. white green pepper
1 tbsp. chili powder
5 chili tepinos (to taste)
Can of brown chili beans

Saute beef until brown, drain excess fat then add suet and cook slowly. Add sweet peppers, cumin, garlic, pepper, chili powder and chili peppers, then add water to cover and cook slowly for 2 to 3 hours. Add more water then simmer until serving. Heat chili beans in separate pan and serve with chili in large soup bowls. Do not cook beans with the chili. Sprinkle each serving with fine diced red onions or green onions. Serve with crackers.

That’s not Casper’s, but it looks like a darn good recipe. That’s very similar to what I make as an "eatin’ chili" down here in Round Rock.

The thing that makes Casper’s great is the "gravy" that the meat and beans are swimming in. It’s thick enough to hold things together, yet fluid enough to allow crumbled crackers to be accepted. The flavor is beef and chili spices.

The most known chili I can compare it to is Steak n’ Shake, but it’s an insult to compare the two in public.

Casper’s definitely deserves a review on this site, and the next time I’m up in Springfield, if I remember my camera, I’ll attempt such.

quote:

Originally posted by matty373

Thanks for the tip. I will order some stuff from penderys. Any other suggestions for mixes? I like it hot.

I order from Pendery’s. It’s "good spices".

One of the best old standards, frankly, is the Williams mix sold in the little packets. That’s what we always used at home when I was a kid, and it’s actually better than stuff like Wick Fowler’s.

Add cayenne to make it hot without affecting the flavor.

quote:

Originally posted by thediningroom

Laugh all you want, but Wendy’s has the best chili in the world, the trick is to order sour cream and chopped onions and some extra powered chili hot sauce, all available on request. I have been to all kinds of Chili Cook offs in the Chili Capital of the world, Michigan, and it’s just as good on a regular basis. Although I agree with previous posts, venision chili kicks butt! Thanks.[}:)]

OK, but it’s going to be a lot of laughing.

Laugh all you want, but Wendy’s has the best chili in the world, the trick is to order sour cream and chopped onions and some extra powered chili hot sauce, all available on request. I have been to all kinds of Chili Cook offs in the Chili Capital of the world, Michigan, and it’s just as good on a regular basis. Although I agree with previous posts, venision chili kicks butt! Thanks.[}:)]