Anyone have a good recipe for Texas Red Chili?

[gmotoman]

Went out the other day with some friends to http://podnahspit.com/ the other day for lunch. I wasn't in the mood, or hungry enough for the usual bbq feast so i ordered a bowl of Texas Red and some cornbread. It was fantastic. So I want to make some myself, but I don't have a good recipe, and wasn't thrilled with what I found online. So does anyone have a good recipe they would be willing to share?Thanks in advance.

[Meat Hunter]

This one didn't turn too terrible :)

http://www.smoked-meat.com/forum/sho...ighlight=chili

[gmotoman]

This one didn't turn too terrible :)

http://www.smoked-meat.com/forum/sho...ighlight=chili

That should work, but I am open to other recipes as well. I have to admit I had to look up "SAZON".

[Mark R]

That should work, but I am open to other recipes as well. I have to admit I had to look up "SAZON".

I'm pretty sure T H posted a good one a while back.

[Mark R]

Here ya go!
http://smoked-meat.com/forum/showpos...93&postcount=2
" Welcome to Smoked-Meat... Your not leaving yourself much time to test drive a new chili recipe..

Not sure what area of the country your at, this will dictate what flavores the chili will have.. Since you are requesting a chili with no fillers (beans, oats, rice) you are looking for a Chili Con Carne...

Here is a recipe of Texas Red I like to use.. (No it's not my Cookoff recipe guys)

2 pounds beef or venison
2-3 small onions, chopped
3-4 jalepeno peppers, chopped
3-4 cloves garlic, chopped
4-5 tablespoons ground chili power
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
salt (about 1/2 teaspoon)
3 Cup water

In a large skillet brown the meat. Drain off the fat and add
the onions, peppers, garlic, oregano, spices and salt. Cook
until the onions are translucent. Add to a large Dutch oven,
crock pot, or heavy bottomed pot. Add enough water to cover
and simmer for a couple of hours. Add more water if needed.
__________________
Ken"

[DDave]

Here ya go!
http://smoked-meat.com/forum/showpos...93&postcount=2
" Welcome to Smoked-Meat... Your not leaving yourself much time to test drive a new chili recipe..

Not sure what area of the country your at, this will dictate what flavores the chili will have.. Since you are requesting a chili with no fillers (beans, oats, rice) you are looking for a Chili Con Carne...

Here is a recipe of Texas Red I like to use.. (No it's not my Cookoff recipe guys)

2 pounds beef or venison
2-3 small onions, chopped
3-4 jalepeno peppers, chopped
3-4 cloves garlic, chopped
4-5 tablespoons ground chili power
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
salt (about 1/2 teaspoon)
3 Cup water

In a large skillet brown the meat. Drain off the fat and add
the onions, peppers, garlic, oregano, spices and salt. Cook
until the onions are translucent. Add to a large Dutch oven,
crock pot, or heavy bottomed pot. Add enough water to cover
and simmer for a couple of hours. Add more water if needed.
__________________
Ken"

I made that one awhile back.

Good stuff.

[barkonbutts]

Here is one I made.. of course for real Texas chili you need to omit the beans!!

http://www.smoked-meat.com/forum/sho...ighlight=chili

[Mark R]

This one didn't turn too terrible :)

http://www.smoked-meat.com/forum/sho...ighlight=chili

MH I stole that one toooo!

[jwbtulsa]

This one belonged to my great grandmother from the 1940s. It is a really good base to work from and create your own. Not too hot and very old school. I've made it with beef, buffalo, elk, venison. Mild and hot. I also processed some leftovers and made a really nice coney chili topping.

I'll look around for some old traditional San Antonio recipes. Those origins are the stuff.

[Texas-Hunter]

This one belonged to my great grandmother from the 1940s. It is a really good base to work from and create your own. Not too hot and very old school. I've made it with beef, buffalo, elk, venison. Mild and hot. I also processed some leftovers and made a really nice coney chili topping.

I'll look around for some old traditional San Antonio recipes. Those origins are the stuff.

That is a great old school Con Carne... But this is how it was done in the DAY, No Beans, No Tomato.. Just what they had on hand..

Outstanding Add to the thread.. Thank You..

[Mark R]

This one belonged to my great grandmother from the 1940s. It is a really good base to work from and create your own. Not too hot and very old school. I've made it with beef, buffalo, elk, venison. Mild and hot. I also processed some leftovers and made a really nice coney chili topping.

I'll look around for some old traditional San Antonio recipes. Those origins are the stuff.

Very Cool!

[HawgHeaven]

This one belonged to my great grandmother from the 1940s. It is a really good base to work from and create your own. Not too hot and very old school. I've made it with beef, buffalo, elk, venison. Mild and hot. I also processed some leftovers and made a really nice coney chili topping.

I'll look around for some old traditional San Antonio recipes. Those origins are the stuff.

That's awesome! Thanks for sharing that!

[SMOKE FREAK]

From the Oklahoma Natural Gas Company...

[HawgHeaven]

From the Oklahoma Natural Gas Company...

Well, chili gives me gas... it's natural...

[Mark R]

From the Oklahoma Natural Gas Company...

Gotta feed the crews in the field, prolly had a bunch of recipes like that.