Three simple little words for such a powerful dish. Bon Appetit did a special on chilis from around the country and of course this proud little lady chose the one from TEXAS! Some Texas chili rules. Number one, no beans. EVER! Rule number two, there will be beef. Rule number three, bring on the spice. Sometimes following the rules is fun.
As the magazine states:
Chili is practically a religion in Texas. The thick, meaty “bowl of red” dates back to San Antonio in the 1820s. By the 1880s, the city’s plazas were full of pushcarts run by “chili queens” who would lure customers with live music. And Texans may argue about chili ingredients – but purists agree that the hearty stew would never, ever involve beans.
Roger that. This chili, like most real versions, has a lot going on and takes quite some time – but if you heart chili you won’t mind one iota. I followed this to the letter and it turned out perfect. It’s beefy, spicy and yes, a very dark bowl of red. I topped with fresh tomatoes, green onions, cilantro, and Monterrey Jack cheese. YUM! I aslo served with this amazing and so simple to make Cast Iron Skillet Cornbread. The only addition I made was I added pickled jalapenos and sauteed cork kernels for a little spicy/sweet oomph.
Before the cold slips away (YAY!) make this bowl of chili today. I just wicked rhymed that without meaning to.