Chili is one of those foods that can be made hundreds of ways. Having Texas roots, I grew up eating Texas Red. My grandfather, Poppie, owned cafés out in west Texas and fed the many rough necks that were working in the oilfields during the late 1920’s and 1930’s. Poppie was really known for two things, his chili and his chocolate pies. At least the legacy of his Chili got passed from my mom and then to me. The picture is a 100 pounds of Texas Red made for a party we do called the Chili Bowl.
Texas Red is much what it sounds like, a chili that is just meat and chili gravy. Now don’t get me wrong, I love beans in my chili, especially pinto beans, but we always make a pot of chili and a separate pot of beans. What is great about Texas Red is that you can decide if you want to add anything else to your chili.
The traditional meat in Texas Red is ground beef chuck. I add some ground pork as well to give it some good juice and a silky texture on the tongue. You can use whatever meat you prefer and you can add any other condiments you want to make your pot of chili your own. Make it out of ground chicken, ground pork or use your ground venison or other game in your freezer. Then add onion, tomatoes, peppers or whatever you like to eat. When using Texas Red Chili mix, it is my suggestion that however you make it, let the chili cook for at least an hour and I think it tastes best served the next day.
Now it’s time to go to our store and get some Texas Red Chili powder and get making a pot of Chili your own or purchase some now!