Banana peppers will win the trophy!!!
I make Jane Butel’s.
I want to enter this year!!!
Yay! Chili with Italian sausage!
We’re planning a big backyard party out here in Austin in the next couple of weeks now that day time temps have left the hundreds. We’re putting out brisket,Texas Red,Pintos with plenty bacon and jalapenos,potato salad,cabbage braised with ham shanks and bourbon pudding.
At a menu planning meeting with the rest of the crew we were all drinking when the topic of Texas Red came up. I couldn’t believe how many people had bad information on an authentic recipe.
Here are the sole ingredients of Texas Red
1.Beef Chuck cut into cubes
2.Fat,preferably beef suet
3.Chili powder[out in these parts Gebhardt is king]
4.Garlic,lots of fresh garlic
5.Stock or water if you don’t have the time to make a batch of authentic stock
That’s about it.
Backstory: http://www.scrumptiouschef.com/food/index.cfm/2009/11/11/The-Rules-of-Texas-Red http://www.scrumptiousche…The-Rules-of-Texas-Red
How do you make your Texas Red?
Texas Red is not chili. It’s just Texas Red.
It contains Beef, Lard or Suet, Powdered Chiles in some form, cumin, water and onions. That’s it as outlined in posts # 1, 4, and 8 are correct.
All those other dishes with tomatoes of some form and God knows what in them can be called Chili but Texas Red is in a class by itself and is Just Texas Red.
I want to enter this year!!!
No beans in Texas chili, but the International Chili Society, World Chili Champions recipes 1967 – 2012 did allow these ingredients. (from chilicookoff . com).
I wonder if LBJ would allow these things in his chili?
Championship chili and they use store-bought chili mixes, MSG, Accent, dried bouillon cubes, artificial thickeners?
What kind of championship cook is that? Lance Armstrong’s of chili 😉
Some of the World Chili Champions recipes 1967 – 2012 weird ingredients.
2012 Sunsweet Pitted Prunes
2011 Chicken Bouillon Cubes, Corn Starch
2010 Happy Trails Chili Seasoning mix (what’s in that?)
2009 Sazon goya seasoning, arrow root
2004 V-8 Juice, MSG, arrowroot
1998 MSG, Beef granules, Chicken granules
1997 Meat tenderizer
1990 chicken bouillon granules, beef bouillon granules
1981 bouillon cube
1975 Chilli Man Chilli Mix
1970 package of 2 Alarm Chili Ingredients
Here’s something I wrote the other day about the http://www.examiner.com/article/many-smiling-winners-at-the-inaugural-queen-mary-s-delicious-chili-and-brewfest ICS sanctioned chili cook off at the Queen Mary in Long Beach. I had some great chili and met some fantastic people.
Antilope, the Sunsweet prunes may sound weird, but I had a chance to talk with Bob Plager, the ICS Chili World Champion for 2012. Bob, as current reigning champion, told me that the prunes are an important part of his chili, imparting just a touch of sweetness as well as a nice sheen to his sauce. To me, if it works and produces awesome world-class chili, I’m all for it!
That’s Bob bringing his chili to the judge’s table.
Here’s Clark McGee, of On the Road chili, getting ready to take his Homestyle Chili to the judges.
This is what it’s all about!
Charlie Blosfield, the Grand Prize winner of the traditional red category, with Carol Hancock, CEO of the International Chili Society. Charlie’s got his check and his award in his hand.
It was very interesting chatting with Carol, who before she took over the ICS was the 1985 World Champion. She obviously knows chili! She told me some interesting things about the history of chili and the people like Francis X. Tolbert and Carrol Shelby who pioneered the popularity of chili and originated the major chili cook offs. I could tell she was really passionate about what she does. This event and the people I met not only upped my knowledge of chili competitions, but brought me into seeing that for them, it’s not just a food, but a passion and lifestyle. And even though the rules are strict in the traditional categories of red and green chili, these cooks are constantly working to improve their chili so it can stand out. I met several of the world champions as well as the up and coming cooks and old timers, with a constant being that the other cooks are so good that they are constantly doing small changes to improve the chili and make it “jump out” to the judges, but also that since the other cooks are so good, everyone wins partially because of a good dose of luck that day. I definitely ate some awesome chili that day!
You also need CUMIN, Paparika, Oregano, Tomato Sauce and some Tomato fillets.
Check out the recipes of the first place finishers at the Terilinga, Texas Chili Cook Off, on Google.
I agree about the cumino and paprika…
I often use leftover Tri-Tip cubed up as the base of my chili
Some folks will disagree about the tomato…(I don’t use it unless I want gringo chili)
Whenever I cook Mexican, corriander is something I think goes well with onions…(I also pair these when cooking non Mexican foods as well)…
One of the hallmarks of quality home cooking is using fresh herbs and spices…
Yet many of the competition ccoks use powdered herbs and spices, for consistancy from batch to batch…
Found a source for wild Texas antelope: Broken Arrow Ranch, getting a packet from them next week and will be making a Texas Red with antelope instead of beef. Will report back.
Frank X Tolbert is spinning in his grave over their ‘Texas Red’ appellation.
I use the Dinosaur BBQ Cookbook recipe. It is no doubt not authentic but it is none the less awesome. It has in addition to the ingredients mentioned above, a stick of cinnamon and at the last minute is finished with oregano, lime juice and cilantro. Its our favorite chili recipe and it’d probably get me drummed out of Texas…but then I’d have to go there first.
I’m not going to get into this one because there are probably as many recipes for “Texas Red” as there are stars in the Milky Way.
I totally agree.
Sometimes, the original is not the best, and the modifications that come later make it better. This is true with cars, computers, software, and smoked meat.
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