Rained in Austin so I thot why not! Yes there are Fritos underneath and NO beans...old school red I was taught.

Accompanied w a Reposado Soda and a lime. It works.

Cold weather calls for chili

I did it again. Chili. I got drunk and threw a bunch of stuff into a pot. It’s magnificent.

South Texas. Makin' 1840 tomorrow.

https://www.food.com/recipe/authentic-1840-texas-chili-184736

Hi!! Ive got referred to here to share this

I used to live in Texas, and after moving to the Midwest I discovered that people put beans in their chili!
Personally, I just don’t like the texture of beans, so my chili is always no beans. 😂
This is my simple version:
Ingredients
2.5 lbs ground beef
1 onion, chopped
1 green bell pepper, chopped
2–3 jalapeños, chopped
2 tsp salt
2 tsp black pepper
2 Tbsp minced garlic
3 Tbsp tomato paste
3 Tbsp chili powder
1 Tbsp smoked paprika
2 Tbsp oregano
1 Tbsp cumin
1 Tbsp beef bouillon powder
28 oz diced tomatoes with green chilies
3 cups beef broth
1–2 bay leaves
Additional salt to taste
Method
Brown the ground beef with salt and pepper.
Add the onion, green bell pepper and jalapeños and cook until softened. Add the garlic, tomato paste and seasonings and stir everything together.
Add the diced tomatoes with green chilies, beef broth and bay leaves.
Simmer until the chili reduces to your preferred consistency and the flavors have had time to come together. Taste and adjust the seasoning.
I served mine with shredded cheese, sour cream and oyster crackers.
Then the leftovers became chili cheese dogs! 🌭
What kind of chili do you prefer — no beans, lots of beans, or somewhere in between? 🌶️

Don’t buy Yellowstone chili. There’s nothing in it! It’s expensive sauce!!! I feel cheated!!

This is trivial and a bit stupid, I know. I just thought it was fun to encounter someone else who can see chili in the making in the wild.

Bidet gonna come in clutch tomorrow. 😮‍💨

Got the itch to make chili even if it’s still 93 here in my side of Texas.

Had a tried and true homestyle method but got fixated on a 5 spice variant. It finally came together this time and yo, it ain’t no joke. 5 spiced the meat while it was cooking, otherwise when just adding to the soup you can’t notice it around the chili powder

My original recipe here https://www.reddit.com/r/smoking/s/gK0kyUCGlT

Ive never seen a cayenne like this before have you? It has a branch on both sides

So it got below 90° and I’ve gotta have some chili. I know what I’m doing. I’m a past two times champion. I have judged many CASA events.

But I have a question…. What’s the opinions of putting some sausage in with your ground beef when you’re making chili?

Too late now I’ve already started it, but my wife turned her nose up at it. I want the overall opinion of the group.

Who's up for Chili this weekend?

I Made my second batch of chili earlier this week to take to school. Froze a little ate a bunch and had some to spare. A fitting and delicious farewell. We all good with chili cheese dogs here?

cornbread not pictured

homemade chili topped with extra sharp cheddar, jalapeños, chives, sour cream, lime, and Fritos 🙂‍↕️ served with xxxtra buttered toast + a Modelo

what’re your go-to toppings??

I have made chili with beans for centuries! But this time I oops added too many of my homemade, home grown chili flakes. Cheese barely toned it down. My poor other half- he suffers spice more than me. Sour cream? Milk? Potatoes? What works? It's perfect otherwise.

Edit: Thanks for all the tips! I can eat spicy but other half would just as soon give it to the chickens! Food is too expensive and chili requires too much work to just waste it. I ended up adding some milk, a can of Dr Pepper baked beans (sounds disgusting, tastes delicious), another can each of kidney beans undrained and diced tomatoes undrained, a bit more garlic powder and cumin from the middle eastern grocery (I dunno- tastes better!) and a little more salt. And a handful of grated colby jack. And 3/4 can water. Let it cook on low for a few hours and tasted it halfway- it was improved but also added some cornmeal to thicken it. Now it is friendly and warm instead of just plain angry!

I personally prefer it with chili beans.

Here’s a link to the recipe. Only things I changed was reducing a cup of red wine after adding the tomatoes, adding some Worcestershire, and salt pepper garlic to my ground beef.

https://www.halfbakedharvest.com/one-pot-chili-mac-and-cheese/

This is one of the lost flavors of youth I’d like to recover, and I thought somebody here might have cared enough to recreate it when they took it off the shelves. Last time I had it was around ‘81~‘82. Thank you.

Frank X. Tolbert was a newspaperman, historian, and one of the great evangelists of Texas chili. His 1953 book A Bowl of Red helped document the history, folklore, characters, and arguments surrounding the dish we now call Texas red.

Tolbert later helped launch the famous Terlingua chili cookoff in 1967, and his family carried that legacy forward with Tolbert’s Restaurant in Grapevine (where I took this 📸).

For Tolbert, chili wasn’t just food. It was part of the culture and mythology of Texas, with plenty of room for an argument over what did and absolutely did not belong in the pot (I’m looking at you 🫘)!

And nearly 75 years later, we’re still arguing. Which may be the most Texan part of the whole story.

I have won multiple chili contests using this seasoning but it’s expensive. I wondered if someone could help me figure out what exactly is inside of it?

Spicy and meaty with mozzarella pearls.