Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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Chili Con Carne Recipe | How to Make Chili Con Carne
Chili con carne ( chili with meat) – one of the most known Mexican dishes around the world. This classic Mexican chili con carne is a great meal for family dinner or even for hosting friend and parties. This chili dish includes ground beef, peppers, tomatoes and red kidney beans.
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Ingredients:
2 tablespoons Olive oil
3-4 Garlic cloves, crushed
1 Onion, chopped
1 Bell pepper, chopped
1 Red hot chili pepper, chopped
3 tablespoons Tomato paste
2 cans (800g) Crushed tomatoes
1½ pounds (675g) Ground beef
Salt to taste
Black pepper to taste
2 teaspoons Smoked paprika
2 teaspoons Chili powder
2 teaspoons Cumin
2 teaspoon Oregano
1½ cups (360ml) Beef stock/water
1 can (400g) Red kidney beans, drained
2-3 tablespoons Parsley/cilantro, chopped
Directions:
1. In a large pan or Dutch oven heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add diced bell pepper, chili pepper and cook for 3-4 minutes, add crushed garlic and cook for 1-2 minutes more.
2. Turn heat to high, add ground beef and cook until no longer pink. Add spices, tomato paste and cook, stirring for 2 minutes.
3. Add crushed tomatoes, beef stock, beans and bring to a boil. Reduce the heat to low and simmer over low heat for 1 hour, until thickens slightly.
4. Turn the heat off, add chopped herbs and stir.
5. Serve
Easy & fast Chili con Carne • Mexican chili meat stew recipe
Chili con Carne, meaning chili with meat, is a spicy stew containing chili peppers, meat, tomatoes and often pinto beans or kidney beans. We also include garlic, onions, and cumin in our chili meat stew. The dish originated in northern Mexico or southern Texas and tastes delicious.
Try this easy and quick chili con carne recipe. It only takes 30 minutes and tastes great!
INGREDIENTS
- 1 red bell pepper
- 1 onion
- 4 medium spicy dried chilis
- 1 chicken or beef stock cube
- hot water [1.25 cup / 300 ml]
- 2 garlic cloves
- ground cumin, paprika and chili powder [1 tsp each]
- minced beef (10% fat) [1.1 lb / 500 g]
- canned chopped tomatoes [14 oz / 400 g]
- dried oregano [1/2 tbsp]
- small piece of dark chocolate [10 g]
- tomato paste [2 tbsp]
- canned red kidney beans [ 15.5 oz / 440 g]
Serve with bread, tortilla chips, or rice. Top up with a tablespoon of sour cream or grated cheese.
Bon appétit!
You would like something savory but vegetarian?
- Crispy Spinach Cheese Borek
- Spicy Mango Lentil Stew
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PERFECT 5 STAR HOMEMADE CHILI ❤
Oooh!! This PERFECT 5 STAR HOMEADE CHILI is just what's perfect this time of year or anytime, it is easy, hearty and delicious. I grind my Chuck Roast to a chunky grind and prepare it for the perfect chili. This is one dish that is sure to happen in our home. I love preparing a big pot of this chili with beans and serving it to family or friends, and having a wonderful time. I have played around with different spices and seasonings throughout the years until I got it just right then I've stuck with it ever since (there is no need to change anything) it is Chili at it's best. I like to serve the heat separately since I never know who will want heat or not, and I love topping it with Pco de gallo, freshly grated Colby jack cheese and cold sour cream, then I crumble big chunks of cornbread on the side, making it the perfect dish. This Chili will always be a hit in your home. ❤
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Wusthof classic knife 6 inch
Zwilling 8 inch High Carbon stainless steel chef knife
INGREDIENTS----------------
3 Lbs. Chuck Roast (ground chunky)
4-5 Tbsp bacon grease (divided)
1 medium/large onion (chopped)
1 large green Bell pepper (chopped)
1 large yellow Bell pepper (chopped)
2 Lbs. diced fresh tomatoes (or 2 16 oz.cans)
1 Tbsp freshly ground cumin (or store bought)
4 large garlic cloves (ground in molcajete) or minced
1/2 C. water for molcajete
3 Tbsp ancho chili powder (or your choice)
3 Tbsp Gebhardts chili powder (or your choice)
1 Tbsp smoked paprika
2 Tbsp garlic powder
1 Tbsp onion powder
1 1/2 Tbsp Mexican oregano
Pepper (to your liking)
Salt (to your liking)
2 Tbsp Tomato paste
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp beef bouillon (I used knorr) you can use Better than bouillon beef flavored
2 Tbsp Maseca corn flour with 1/4 C. water
2 1/2 C. Beef broth (as needed)
2 jalapenos (optional) I put 2 for my Ron
TOPPINGS---------------------------
Freshly grated Colby jack cheese
Pico de gallo
Cold Sour Cream
SIDES-------------
Jalapeño cornbread (or plain)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#perfect5starhomemadechili
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Chili con carne #shorts
Ingredients
- 3x dried ancho chillies, seeds removed and diced
- 500ml beef stock
- 2 tbsp beef tallow
- 700g 80/20 beef mince
- 1 red onion, finely diced
- 6 cloves garlic, finely diced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander seed
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tbsp chipotle in adobo
- 1 can diced tomatoes
- 1 tbsp maple syrup
- 400g cooked black eyed beans
- salt to taste
- sour cream and spring onion to serve
Method
1. Toast the dried ancho chillies in a pan for 2-3 minutes before adding them to a blender with the beef stock and blending until smooth.
2. In a large pan, heat the beef tallow over medium heat.
3. Add the beef mince then season with salt and cook until browned. Then remove and set aside.
4. Add the onion and garlic and cook until softened (add some more tallow if you need to).
5. Add the cumin, smoked paprika, ground coriander seed, cinnamon, cayenne pepper, tomato paste and chipotle in adobo. Cook for 2-3 minutes.
6. Add the diced tomatoes, beef, ancho chillies in beef stock, maple syrup and a pinch of salt.
7. Bring to a simmer. Turn to low and cook for 45 minutes with a lid, stirring often.
8. Add the cooked black eyed beans and cook for another 5 minutes.
9. Season with salt to taste.
10. Garnish with sour cream and spring onions.
11. Enjoy!