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Homemade Texas Red Chili
Posted on 3/5/26 at 11:11 am
Posted on 3/5/26 at 11:11 am
This morning I put a pot of Texas Red(Bowl of Red)Chili on to simmer a good while for dinner this evening.
3.5 pounds of 1/2" cubed stew meat cooked and waiting to start the chili.
Chillies and first dump/batch of spices added.
Couldn't find any serrano peppers so I tossed in some shishito peppers and will put some jalapenos in later.
This will simmer for a couple of hours and I make a cornbread to go with later today.
8
Posted on 3/5/26 at 1:23 pm to Cajunate
Can you share your recipe?
Looks delicious, baw.
Looks delicious, baw.
Posted on 3/5/26 at 2:50 pm to Cajunate
Need more details, looks great
Posted on 3/5/26 at 6:25 pm to Cajunate
That looks great. I made a close version of this Meat Church chili last weekend, it was the best I ever made. I like black beans and I did add them.
Jailhouse Chili
Jailhouse Chili
Posted on 3/5/26 at 6:46 pm to Cajunate
Alright, I let the chili simmer until the meat was nice and tender.
I whipped up a jalapeno cornbread that has diced pickled jalapeno(sweet and hot), creamed corn, cheddar cheese and finely diced onion.
Baked that in a cast iron pan with melted beef tallow.
I ended up leaving those shishito peppers in there and scratched adding jalapenos as it has a nice spicy kick after adding some Meat Church Texas Chili Seasoning. I love it!
This is a chili that is definitely one for a cold day. Even with the upper 70's here it is pretty darn good.
Texas Red Chili
I whipped up a jalapeno cornbread that has diced pickled jalapeno(sweet and hot), creamed corn, cheddar cheese and finely diced onion.
Baked that in a cast iron pan with melted beef tallow.
I ended up leaving those shishito peppers in there and scratched adding jalapenos as it has a nice spicy kick after adding some Meat Church Texas Chili Seasoning. I love it!
This is a chili that is definitely one for a cold day. Even with the upper 70's here it is pretty darn good.
Texas Red Chili
This post was edited on 3/5/26 at 6:51 pm
Posted on 3/5/26 at 10:21 pm to Cajunate
Cheers Nate. Posts always on point
Posted on 3/6/26 at 6:07 pm to Cajunate
I’d eat it. Outside of texture, is there a benefit to using cubed meat as opposed to ground?
Posted on 3/6/26 at 6:18 pm to Cajunate
Looks awesome! 
I ALSO made this last week. Did it outside on my smoker and used a bunch of dried guajillo peppers I had lingering in my pantry. it came out phenomenal.
quote:
That looks great. I made a close version of this Meat Church chili last weekend, it was the best I ever made. I like black beans and I did add them.
Jailhouse Chili
I ALSO made this last week. Did it outside on my smoker and used a bunch of dried guajillo peppers I had lingering in my pantry. it came out phenomenal.
Posted on 3/6/26 at 8:24 pm to Cajunate
That’s some fine looking chili and cornbread. Nice work.
My wife likes to make a ground beef chili with McCormick seasoning, Rotel, canned beans, etc. It’s good, but I like to make a legit chili at least once each winter. It slipped by me this year. Maybe we’ll have another cold spell.
My wife likes to make a ground beef chili with McCormick seasoning, Rotel, canned beans, etc. It’s good, but I like to make a legit chili at least once each winter. It slipped by me this year. Maybe we’ll have another cold spell.
Posted on 3/7/26 at 8:43 am to Cajunate
Looks good but don’t understand the whole chilis?, I mean they won’t do anything like that. What about the stems?
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