3 pounds Coarsely ground meat (chili 6 tablespoons Chili powder 1 tablespoon Oregano 1 tablespoon Cumin 1 tablespoon Salt 1/2 teaspoon Cayenne pepper 2 Large cloves garlic -- minced 1 teaspoon Tabasco 1 1/2 quarts Water 1/4 cup White corn meal In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderfull flavor variation.
How To make San Antonio Chili's Videos
Turkey Chili Recipe
Recipe at:
Learn how to make the best San Antonio-style turkey chili with Chef Bill Briwa from The Culinary Institute of America shows. He uses turkey thigh meat and dark beer to give the chili a rich hearty flavor.
1910 Chili Recipe from San Antonio
The San Antonio Chili Queens
Episode 47 The San Antonio Chili Queens
In late 1800’s San Antonio, the plazas were busy marketplaces during the day. But at night, the Chili Queens took over. These ladies brought the exotic flavors of Mexico to the population of San Antonio. Music, laughter and the pungent aroma of chili con carne filled the air. From the greatest to the least, every citizen and tourist had to make a pilgrimage to see the Chili Queens and sample the food that would later become known as Tex-Mex. Learn more about this scene in the latest episode of Wise About Texas.
Witte Where You Are: Historic Chili Recipe
Texas History Manager Casey goes deep into the Witte Museum archives to bring you this historic chili recipe. Chili was served years ago by the Chili Queens of San Antonio, a local group of entrepreneurs who ran food stalls in the different market squares around town. Chili has been a Texas state dish since 1977. Try it for yourself today!
San Antonio Chili #GameDayBuffet
San Antonio Chili #GameDayBuffet was made famous by the Chili Queens of San Antonio, Texas during the time frame 1870's through 1937. Their signature style of chili and nightly festival atmosphere on the city square right in front of The Alamo made history. Always starring at least two different types of meat, no beans and loads of spicy chili flavor, the Chili Queens turned this dish into an American classic. This is one of my favorite chilis and perfect for game day! You can find these particular ground spices at any good spice retailer. Ingredients follow:
DUMP 1 (simmer 1 hour) 1 Can 7 ¾ OZ ea El Pato brand spicy tomato sauce 2 Cans 28 OZ ea Crushed Tomatoes 2 Boxes 32 OZ ea Beef Broth ¼ C Worcestershire Sauce 2 PKGS Williams Brand Chili Seasoning Mix 2 TBSP Ground Coriander 2 TBSP Standard Blend Chili Powder 2 TBSP Dried Mexican Oregano 2 TBSP Cumin 1 Large Onion, diced 1 Stick Unsalted Butter
DUMP 2 (simmer 1 hour) 2 TBSP Ground Ancho Pepper 2 TBSP Ground Chipotle 2 TBSP Fiesta Blend Chili Powder 2 TBSP Kosher Salt 3 TBSP Tango Verde Seasoning 4 OZ Unsweetened Bakers Chocolate 2 Knorr Beef Bouillon Cubes ¼ C Brown Sugar 2 TSP Granulated Garlic
DUMP 3 (simmer 1 1/2 to 2 hours) All meats 12 OZ Coca-Cola
Learn more about the Chili Queens here: Buy Tango Verde spice mix here: tangospice.com Fiesta Chili Powder here: Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme songs From The Past. c. 2009 Big Eye Music. Used by permission.