Hot!The Rules Of Texas Red Chili

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scrumptiouschef
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Re:The Rules Of Texas Red Chili 2012/09/26 18:16:59 (permalink)
"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better."
Lyndon B. Johnson, 36th President of the United States
#31
ann peeples
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Re:The Rules Of Texas Red Chili 2012/09/26 21:12:39 (permalink)
Love it, chef!
#32
Twinwillow
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Re:The Rules Of Texas Red Chili 2012/09/26 22:32:18 (permalink)
And, I'm sure there were no beans in LBJ's chili!
#33
Mosca
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Re:The Rules Of Texas Red Chili 2012/09/30 13:37:42 (permalink)
There's a nice chili guide on Deadspin: How to cook chili: a guide for people who aren't anti-bean zealots or elitist scum

The tl;dr version: Relax, just make some chili however you want to.

The "WTH?" version: He slams Cincinnati chili. Which makes no sense.

I'm making chili today. I have no idea what's going in it, but it will be mild, and probably have some beans.
#34
kevincad
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Re:The Rules Of Texas Red Chili 2012/09/30 13:45:17 (permalink)
#35
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2013/01/03 14:15:21 (permalink)
http://www.scrumptiousche...The-Rules-of-Texas-Red
 
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.
#36
Antilope
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Re:The Rules Of Texas Red Chili 2013/01/03 16:07:09 (permalink)
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
2007 MSG
2004 V-8 Juice, MSG, arrowroot
2003 Accent
2002 MSG
2001 Accent
2000 Arrowroot
1998 MSG, Beef granules, Chicken granules 
1997 Meat tenderizer 
1993 MSG
1992 Snap-E-Tom 
1990 chicken bouillon granules, beef bouillon granules
1983 MSG 
1982 MSG
1981 bouillon cube
1980 MSG 
1979 MSG 
1975 Chilli Man Chilli Mix
1970 package of 2 Alarm Chili Ingredients
post edited by Antilope - 2013/01/03 16:33:58
#37
CCinNJ
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Re:The Rules Of Texas Red Chili 2013/01/03 16:09:45 (permalink)
I want to enter this year!!!
#38
Twinwillow
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Re:The Rules Of Texas Red Chili 2013/01/03 18:23:17 (permalink)
CCinNJ

I want to enter this year!!!

Yay! Chili with Italian sausage!
#39
CCinNJ
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Re:The Rules Of Texas Red Chili 2013/01/03 18:27:33 (permalink)
Banana peppers will win the trophy!!!
#40
Antilope
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Re:The Rules Of Texas Red Chili 2013/01/04 16:28:18 (permalink)
What about blending or mashing black beans and adding them to the chili to add an earthy note and a thickener? The beans in that case would be a flavoring ingredient and for texture rather than a filler. 
post edited by Antilope - 2013/01/04 16:29:24
#41
Michael Hoffman
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Re:The Rules Of Texas Red Chili 2013/01/04 17:04:07 (permalink)
It's still beans.
#42
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2013/01/27 14:10:01 (permalink)
About to head to the big chili cookoff here in Austin, will report back.
#43
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2013/09/04 22:58:35 (permalink)
Hell, even LBJ put tomatoes in his chili
#44
EdSails
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Re:The Rules Of Texas Red Chili 2013/09/05 15:42:58 (permalink)
Here's something I wrote the other day about the 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!
 
post edited by EdSails - 2013/09/05 16:23:41
#45
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2013/09/06 00:20:48 (permalink)
In California they put prunes in their chili. Sounds about right.
#46
EdSails
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Re:The Rules Of Texas Red Chili 2013/09/06 12:15:35 (permalink)
scrumptiouschef

In California they put prunes in their chili. Sounds about right.

 
Actually, he's originally from Texas, now from Colorado, was Texas State Champion at Terlingua, TX  twice, as well as winning more overall championships there. As the current ICS World Champion, I think even Texas likes the prunes!
#47
1bbqboy
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Re:The Rules Of Texas Red Chili 2013/09/06 22:21:20 (permalink)
prunes should be the signature fruit of roadfood.
#48
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2013/10/18 14:13:03 (permalink)
Who's knocking out a big kettle of Texas Red this weekend?
#49
chewingthefat
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Re:The Rules Of Texas Red Chili 2013/10/18 17:50:36 (permalink)
scrumptiouschef

Who's knocking out a big kettle of Texas Red this weekend?

Me, also read the Soup thread, Chef!
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Twinwillow
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Re:The Rules Of Texas Red Chili 2013/10/18 19:19:32 (permalink)
1bbqboy

prunes should be the signature fruit of roadfood.

 
Maybe prunes should have their own topic heading in the forum section.
#51
Mosca
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Re:The Rules Of Texas Red Chili 2016/10/22 16:00:22 (permalink)
Cosmos
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.


Cosmos hasn't posted in over a year, but I'm bringing this up because it's Dinosaur's chili recipe. I made it today, and it's sitting on the stove and it's pretty good, except it's thin and soupy. I'm thinking of thickening it with some masa. The alternative is serving it over rice. And of course there's no reason to not do both.

Who has an opinion to share?
#52
lleechef
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Re:The Rules Of Texas Red Chili 2016/10/22 16:20:35 (permalink)
I vote for masa.
#53
Root-Beer Man
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Re:The Rules Of Texas Red Chili 2016/10/22 16:48:47 (permalink)
Masa here, too. That's what Carol Shelby always used to thicken his when it was needed and that man knew chili.
#54
1bbqboy
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Re:The Rules Of Texas Red Chili 2016/10/22 18:12:53 (permalink)
Both. Chili over rice is a complete dish as far as I'm concerned.
#55
Mosca
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Re:The Rules Of Texas Red Chili 2016/10/22 21:58:10 (permalink)
Yep, masa is what I chose.

This wasn't my way of making chili, but it is really, really freakin' good. They call it Texas Red, but the cinnamon, bay leaves, and tomatoes make it absolutely an Eastern transplant of a Southwestern stew. Regardless, I would recommend anyone who is making chili to give this a try at least once. The recipe is easy to follow, most of the ingredients are common (all I had to buy was the lime and cilantro, I even had the chuck roasts in the freezer), and it is absolutely splendid. (Edit: I didn't have the ground pasilla, I used all ancho instead.)

The recipe is all over the Internet, here is one link for it.

Dinosaur BBQ chili recipe
post edited by Mosca - 2016/10/22 21:59:50
#56
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2016/10/23 10:16:26 (permalink)
Frank X Tolbert is spinning in his grave over their 'Texas Red' appellation.
#57
Foodbme
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Re:The Rules Of Texas Red Chili 2016/10/24 02:59:25 (permalink)
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.
#58
scrumptiouschef
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Re:The Rules Of Texas Red Chili 2016/10/24 14:18:57 (permalink)
A buddy of mine made a kettle of chili last winter and it was great but it bore little resemblance to any chili I'd ever had. Canned cream corn disqualifies your stew from being called chili. It does not disqualify your dish from being tasty however.
 
I'm an ecclesiastic when it comes to pure Texas Red and I adhere to the rules or I come up with a new name for the dish.
#59
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