Texas chili recipe

quote:

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I'm not sure what that means as to tomatoes, but I know no beans will be in the pot.

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no tomato, no beans.
texas chili is chile peppers and beef

Here are a variety of chili recipes from Marlboro:

Chuckwagon Cooking from Marlboro Country
Range recipes and chuckwagon history.


COWPOKE CHILI

They used to say a cowhand would work from sunrise to sunset "for a dollar a day and a plate of beans." Now, either he liked his work or the beans were pretty good. And they tasted even better when the cook built a bean chili by adding bacon, tomatoes and hot peppers.

1 pound slab bacon
2 pounds dry pinto ordry navy beans
1 large onion, sliced
4 cloves garlic, sliced
2 Ancho peppers or 1 tablespoon chili powder
3 quarts water
2½ teaspoons salt
1 one-pound can tomatoes
12 canned Serrano peppers, seeded and finely chopped, or 12 tiny green hot pickled peppers, seeded and finely chopped
1 teaspoon coriander seeds, crushed

Remove the rind from the bacon and cut rind into ½-inch squares. Cut bacon into small pieces; set aside. Put the rind, beans, onions, garlic and Ancho peppers into the Marlboro Chili Kettle. Add water and bring to a boil. Lower the flame, cover the kettle and let the beans cook gently about 1½ hours. Add the salt and cook uncovered for 15 minutes.

In a separate pan, fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to bacon. Cook this mixture over a medium flame for about 10 minutes. Skim off excess fat. Add bacon and tomato mixture to the beans and continue cooking, uncovered, over a low flame for 1 hour or until beans are very tender. Makes about 3 quarts.

CYCLONE CHILI

When a blue norther was howlin' across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoes and pieces of cactus, thrown in with the beef and peppers, sure helped chase the cold.

? cup lard
4 pounds beef chuck, cut into ½ inch cubes
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained canned nopalitos (cactus pieces) or cooked green pepper strips
12 canned (or fresh) Serrano peppers, seeded and chopped, or 12 tiny green hot pickled peppers, seeded and chopped
2 10-ounce cans Mexican green tomatoes or 3 cups of cut-up, fresh tomatillos* (about 10)
1 6-ounce can tomato paste
1½ cups beef stock or canned beef broth*
? cup chopped fresh coriander or 1½ teaspoons ground coriander
5 teaspoons crushed cumin seeds or ground cumin
1½ teaspoons salt
½ teaspoon ground black pepper

Heat lard in Marlboro Chili Kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle.

Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2½ hours. Makes about 2½ quarts.

* If using fresh tomatillos, increase beef stock or broth to 3 cups.

HEADQUARTERS CHILI

When the outfit got back after months out on a cattle drive, the headquarters cook took over, He had more fixin's to work with, and after a lot of mixin' and tastin' he'd serve up a smooth, thick chili the cowboys could really dig into.

3 pounds lean coarsely ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 cloves garlic, crushed
¼ cup cooking oil
3 one-pound cans tomatoes
3 or 4 tablespoons chili powder
2 teaspoons crushed cumin seeds or ground cumin
¼ teaspoon Tabasco sauce
1 cup water
3 15-ounce cans pinto beans or canned kidney beans

Cook beef, green peppers. onions and garlic in oil in Marlboro Chili Kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes. Makes about 4 quarts.

WILD CARD CHILI

1 pound chopped beef
½ cup chopped onion
1 16-ounce can red beans
1 16-ounce can refried beans
1 8-ounce can tomato sauce
1 cup water
1 teaspoon chopped hot red peppers
½ teaspoon each salt and garlic salt
? teaspoon each pepper and cayenne
3 tablespoons chili powder
1 tablespoon molasses

Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. Makes 6 servings.

CHILI HASH

½ cup chopped onion
1 teaspoons butter or oil
2 cups Texas Red Chili
2 gups diced, cooked potatoes

Cook onion in butter until soft. Add chili and potatoes. Cook and stir until hot, and until flavors blend. Serve with mustard if desired. Makes about 4 cups.

JALAPEÑO CORNBREAD

1½ cups cornmeal
1½ tablespoons sugar
1½ cups sourdough starter (see Chili Pie recipe)
1½ cups milk
1½ teaspoons salt
1½ teaspoons baking soda
1½ teaspoons cream of tartar
2 eggs, slightly beaten
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped onion
½ cup finely chopped pickled Jalapeño peppers

Combine cornmeal and sugar in a mixing bowl. Heat milk to boiling and pour over cornmeal, stirring to blend. Let cool until lukewarm. Add remaining ingredients and mix well. Pour into a greased 9-inth square baking pan. Bake in a 425°F. oven for 40 minutes.

CORN CAKES WITH CHILI

2 cups cooked whole kernel corn, canned or fresh, drained
¼ cup finely chopped onion (optional)
1 cup milk
1 beaten egg
1½ cups flour
2 teaspoons baking powder
¾ teaspoon salt
3 cups Texas Red or Original San Antone Chili

Combine corn, onion, milk with the beaten egg in a bowl. Combine flour, baking powder and salt in a separate bowl. Add corn mixture and mix just enough to moisten. Drop, by ¼ cupfuls onto a lightly greased griddle and fry until golden brown on both sides. Makes ten 3½-inch corn cakes. Heat chili and serve with hot corn cakes. Makes 5 servings.

CHILI PIE

¾ cup cornmeal
2 teaspoons sugar
¾ cup milk
¾ cup sourdough starter
¾ teaspoon baking soda
¾ teaspoon cream of tartar
1 egg, slightly beaten
3 tablespoons melted butter
4 cups Texas Red or Original San Antone Chili

Combine cornmeal and sugar in a mixing bowl. Heat milk to boiling and pour over cornmeal, stirring to blend. Let cool until lukewarm. Add remaining ingredients, except chili, and mix well. Heat chili; pour into a greased 9-inch square pan or 2-quart baker. Pour the sourdough corn bread batter over the chili. Bake in a 400°F. oven for about 20 minutes or until browned and baked through. Makes 6 to 8 servings.

Best Texas chili recipe it is.