Does anyone have a good Texas chili recipe? Remember Texas chili dosent have beans. I remember when I lived in Texas a friend made chili that was meat and seasonings with grease floating on top. it was real thick and had very little water (if any). Had to be the best chili I ever had.

Thanks

Wing master

Ted's

Original !

Texas Road-Kill Chili

Copyright (c) 1992, Ted Rockwell

Ingredients:

4 lbs. fresh road-kill         			1 tsp. black pepper
2 beers or 750ml zinfindel			1-3 tsps. oregano
2 Jalapeno peppers (chopped)			1 tbsp. cumin powder
2-4 tbsps. chili powder				1 tbsp. salt
4 cloves crushed garlic				1 16 oz. can Cantadina tomato sauce
1 tbsp. finely chopped green onions		2 tbsps. chopped bell pepper

(This is REAL Chili - - So, No... There Ain't No Beans !)

Grind up 4 pounds of fresh road-kill. (Note: sometimes, due to the condition of the road-kill, grinding up may not be necessary). Just about anything is acceptable (armadillo, rabbit, possum, chicken, unidentified...), but stay away from skunks since their odoriferousnous may have a negative effect on the final result. If you live in an area where there's not much highway traffic, or where urbanization has scared off all the critters and your neighbors keep their pets indoors, then you can use (all) the following meat as a substitute:

				2 lbs. ground beef (chili grind)
				1 lb. venison (chili grind) .. pork is ok
				1 lb. ground Italian sausage
				12 oz. Mexican chorrizo sausage

Mix all the meat in a large kettle. If using the "substitute" ingredients above, then cut open the chorrizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer (or wine) and all of the seasonings. It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.

Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.

Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses. Feeds 6 to 8. Enjoy!

mule -

i'm just guessing here, but perhaps anti-mexican sentiments in the early cattle days of texas led to the lack of beans. either that, or chile is a totally texan food, which is what i always thought. the name of course is mexican (spanish), but who knows......

Good Gawd,

Don't feed any of that liquid fire stuff to KP before deer hunting. He'll start a forest fire for sure when he squats and grunts for those deer.

>>>Or maybe some cattle baron just thort his cowboys smelled way too bad and made the rule so his wimmin folk wouldn't be offended every time they encountered the hired help.<<<

Ron,

    Ok, here's the chili recipie you asked about. It's a simple one but great. We like it anyway. This makes a big batch, but we freeze it up for later on.

6 lb. Coarse ground Beef.

2 TBS Cumin

2 TBS salt or to taste

4 Clove garlic.

1/2 Cup corn meal or corn flour

1 Cup New Mexico chili powder. This makes or breaks the recipie. Don't use the  grocery store stuff. You can but it won't be as good. We get most of our spices from Penzeys Spices or in one of local Mexican groceries.

2 TBS Oregano

2 TBS Cayenne powder.

2 QT Beef broth.

1/2 Cup Water

Brown the beef in oil. Add the rest of the ingrediants EXCEPT the corn meal/flour and water. Simmer 2-3 hrs. Mix water and corn meal. Slowly add this mix to chili after simmering for the 2-3 hrs until it is as thick as you want it. If you are going to add to beans  make it a bit thinner. If you want beanless chili make it thick. Simmer for another 30 min. or so. Serve with beer and tortillas.

Now the beans. Soak at least 3 lbs dry beans over night, untill soft. We do a pound each of black, kidney, and navy beans. Change water a couple of times. When you cook them do it in chicken broth. enough to cover well. add salt to taste, cumin, an onion diced up, a splash of vinegar (to cut sweetness of the beans) but just a little! simmer untill done. You can serve these by themselves with a little hot sauce and tortillas or you can ladle the chili over some for chili and beans.   

Quick and Dirty Chili.

    No time to make it from scratch? Use one package regular and one package hot Schilling/McCormack seasoning. Add more New Mexico chili powder and a bit of corn flour to thicken.  Ready to eat in less than an hour. Good chili taco filling.

I agree 'bout McCormick powder.  All the grocery store stuff sucks.  We got a lil' mexican store in town that has what a real chili lover needs.  I think I seen on of them chili queens on a street corner in Vegas onct.  Don't think I'd wanna eat nuthin' made by a chicano queer in hot pants.

I tried Tash's recipe Sunday.  Purdy good, but a lil' tomatoy than I usually make.  Will try Soggy's this weekend.  Hell, what else can a feller do in this weather?

Triggerguard,

   We tried your chili recipie the other day. Not bad. We used the Hot New Mexico chili powder and coarsely ground chuck roast. Was good in tortillas. With more heat it will be good in tamales. Have to make a batch soon. Will try it out. Added some to beans. Had to add some vinegar and cumin to balance flavor but everyone liked it that way to.