AUTHENTIC 1840 TEXAS CHILI
Received this in chatting with a Texas cook a few years ago, and, as we all have our own views of "chili" today, this is where it all got started (actual credit to Texas Governmor Ann Richards, who attribuited Jim Perry of the XIT Ranch in the Texas Panhandle, as being the method of cooking on a cattle drive... While very simplistic, the longer it cooks, the better it tastes, and showcases the lack of ingredients that could be found on a cattle drive, I argue that as the drives passed settlements its logical that fresh killed beef was traded for services (laundry?) or fresh veggies, so that the legend of tasting better as time went on would reflect veggies added at a later date. No refrigeration just constant heat in the chuckwagon. Chili cooks should all try this once! Meat, in its original sense, would not have been expensive cuts, or be very "aged", and would not have been finely ground, but rather "roughly chopped"...but remember to use "fatty" meat!
Provided by John DOH
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Render the fat to liquid.
- Add the beef, and brown lightly, then add onions and garlic.
- (IMPORTANT Do NOT drain the fat or drippings).
- Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended.
- Continue over low heat for at least two hours, stirring every 30 minutes.
- Add salt to taste, though it doesn't need much.
- If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight!
- Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours --
- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
Nutrition Facts : Calories 1692, Fat 176, SaturatedFat 74.1, Cholesterol 240.2, Sodium 159.2, Carbohydrate 7, Fiber 2.8, Sugar 2, Protein 19.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #5-ingredients-or-less #very-low-carbs #main-dish #american #southwestern-united-states #tex-mex #easy #chili #dietary #one-dish-meal #low-sodium #low-carb #inexpensive #low-in-something #meat #4-hours-or-less
You'll also love
Aliugbala Mmaduabuchi
[email protected]This chili looks delicious! I'm going to have to try it soon.
Shamima Suma
[email protected]I'm not a fan of chili, but this recipe was actually pretty good. I might even make it again.
Maria Cristina Lopez Rosales
[email protected]This chili was a lot of work to make, and it didn't turn out as good as I hoped. I'll probably try a different recipe next time.
Mahabub Alam Arju official
[email protected]I found this chili to be a bit bland. I'll have to add more spices next time.
Henok Takele
[email protected]This chili was too spicy for my taste. I'll have to reduce the amount of chili powder next time.
Asadali Zounr
[email protected]I'm not sure what I did wrong, but my chili didn't turn out as flavorful as I expected. I'll have to try it again.
Someone Basheer
[email protected]This chili is a great way to use up leftover meat. I always have some leftover chicken or beef in the fridge, and this chili is the perfect way to use it up.
Ram kumar Khatri
[email protected]I love that this chili can be made in a slow cooker. It's so easy and convenient.
krystal maynard
[email protected]This chili is perfect for a crowd. I made it for a party and everyone raved about it.
Johnny Bravo
[email protected]I've made this chili several times now and it's always a hit. My friends and family love it.
Joudy Kojok
[email protected]This chili is a keeper! It's going to be a regular in my dinner rotation.
Joydev Roy
[email protected]I'm not a big fan of chili, but this recipe changed my mind. It's so flavorful and satisfying.
Shahnawaz Shah
[email protected]This chili is the best I've ever had. I'll definitely be making it again and again.
Prachanda Shah
[email protected]I love this chili! It's so easy to make and always turns out delicious.
shahbaz murtaza
[email protected]This chili is a winner! It's got all the right flavors and the perfect amount of heat.
Sanaullah Balouch
[email protected]Wow! This chili is fantastic. I'm so glad I tried this recipe.
Rebel
[email protected]This chili is amazing! The flavors are so rich and complex. I followed the recipe exactly and it turned out perfectly.
Roger String
[email protected]This chili is the perfect comfort food for a cold winter day. It's hearty, flavorful, and just the right amount of spicy. I love serving it with a side of cornbread and a dollop of sour cream.
Md Juneid
[email protected]I've tried many chili recipes over the years, but this one is definitely my favorite. It's so easy to make and always turns out delicious. I love that it's not too spicy, so my whole family can enjoy it.
Joanna Daley
[email protected]This chili recipe is a true taste of Texan history! The flavors are rich and complex, with just the right amount of heat. I especially love the use of dried ancho chiles - they add a lovely smoky flavor that really sets this chili apart.