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Did y’all know that the great state of Texas has an Official State Dish? Back in 1977, the Texas State Legislature did one of the smartest things it ever did in it’s 168 year history, made Chili Con Carne the official dish of Texas because, to quote the legislature: “in recognition of the fact that the only real ‘bowl of red’ is that prepared by Texans.” Y’all hear that Cincinnati? It’s in our laws that we make better chili, simple as that. Another proud Texas fact about chili is that it did not originate in what is now called Mexico, it originated right here, slightly north of the Rio Grande. Anyhow, now that all the requisite Texas-style chili saber rattling has been completed, let’s talk a little bit about just how we go about making this stuff.
Chili is, in my opinion, one of the best cold weather meals ever invented. Not only does it warm you up from the inside out, but you also get to use an iron skillet and that sure helps warm up any kitchen, and RV kitchens aren’t too spacious so it should help warm the whole place! While no two Texans will ever agree on what’s really authentic Texas Chili, I thought I’d post the recipe below because it belongs to Debbie Ashman, winner of the Terligua International Chili Championship and was published in Esquire magazine. If that doesn’t carry some weight, nothing will!
Deb’s Hot Rod Chili Recipe
- 2 lbs. of coarsely ground meat
- 1 8 oz. can of “El Pato” tomato sauce
- 1 15 oz. can of beef broth
Mix the following spices for dump 1:
- 1 Tbsp onion powder*
- 2 tsp garlic powder*
- 2 tsp beef crystals
- 1 tsp of chicken crystals
- 1 Tbsp of Pacific Beauty Paprika*
- 1 Tbsp of Mexene Chili Powder
- 1/2 tsp cayenne*
- 1/4 tsp black pepper*
- 1 package Sazon Goya*
Mix the following spices for dump 2:
- 1 Tbsp of Mexene Chili Powder
- 1 Tbsp of Hatch Mild Chili Powder*
- 2 Tbsp Cowtown Light chili powder*
- 1 Tbsp Mild Bills dark chili powder*
- 1 tsp cumin*
- 1/4 tsp white pepper*
Mix the following spices for dump 3:
- 1 tsp onion powder*
- 1 tsp garlic salt
- 1/4 tsp cayenne*
- 3/4 Tbsp Cowtown Light Chili Powder*
- 1 Tbsp cumin*
Instructions
1. Gray the meat and drain grease. 2. Slow boil meat in beef broth and 1 equal can of distilled water. 3. Add dump 1 and medium boil for 60 minutes. 4. Add dump 2 and medium boil for 45 minutes. 5. Add dump 3 and medium boil for 15 minutes. In last five minutes taste for heat — adjust as required.
* These spices available from Mild Bill’s Spices, etc.
I can’t wait to try this out myself because it’s cold out there! If you have a favorite Texas Chili recipe or see anything our champion has missed, please feel free to drop us a line in the comment section below, and if you feel like heading to Terlingua there at the bottom of Big Bend to compete in the chili cook-off, don’t forget to swing by PPL Motorhomes for all your parts and accessories!