I absolutely LOVE a good (ooops- make that bowl) of Texas Red chili. Chili Colorado, or what ever you want to call it.


I'm looking to break out of the current mold and try a new recipe or two.

What is your favorite recipe ? Why? side dishes ? Corn or flour tortillas?


Start sending them... I can't wait.

OK then.

Thank you for catching my error mathman :-)

Well, eventually it will be in the bowel.

There is a member of my deer lease club who, after a big evening meal, is apt to say "Yep, that'll make a turd."

Straight from a Texas Boy, Brother Bart, amazing chili, ask around, many have used this recipe, and many continue to use it....

http://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/3407514/1

Bart's Chili!

Here we go...This is simple....
1.5lb Chuck roast
32oz beef stock or broth....Broth is saltier...
4Tbsp Chili Powder
1Tbsp Garlic Powder
1Tbsp Onion Powder
1Tbsp Oregano
1Tsp black pepper
1 packet of Sazon Goya,Con Azafran(You can find this in most supermarkets)
1Tsp Cumin
1 medium onion,diced
1 8 oz.can tomato sauce
1 can Rotel Tomatoes,(Diced tomatoes with green chiles).

Method....
In a heavy soup pot or dutch oven...
Cut the Chuck roast into quarter inch cubes(this is important).
Cook until grey,not brown...Drain the meat and discard the grease and liquid. Set meat aside...
Cook diced onions with corn oil until soft.
Add beef stock.
Add Sazon packet.
Add tomato sauce.
Add Rotel.
Cook until boiling.
Taste for salt....Add salt while simmering until it's right...
At this point the mix should be orange.....
All Tbsp & Tsp should be heaping...
Add meat.
Add all dry ingredients EXCEPT Cumin.....
You might need to add water if it's too thick...
Simmer for an hour,covered,stirring every 10 minutes and taste it for salt...
Add cumin and simmer for 15 minutes...
Turn off the heat and let it set for a little bit....
Serve with sharp cheddar cheese and a dollop of sour cream...

Sounds excellent!

For me Chili Colorado is very different than Texas chili, the former being much chunkier and heartier in taste with the bay leaf, oregano and sage kick.

It is.....which reminds me.....I need to make it again...SOON....

Miss Lynn. Looks great. Thanks for posting the recipe.

Any one else?

Anyone else want to post their favorite Texas Style Chili recipe ?

No recipe, more Mex than Tex.

Any ground or chopped meat, fried in onions and garlic. Of course salt and pepper in small doses at most every step or addition. Ground chile de Arbol, New Mexico, gauillo, cayenne, or what ever reds you have. Dilute with beef broth and tomato sauce. Spiced El Pato is great. Cook until favors come together, two to three hours. If it needs thickening, add corn flour masa.

Closer to chile colorado than Tex, but colorodo would be from whole dried chiles.