Texperts: The Lone Star Chili Pros

I've been on a chili kick lately trying to improve my recipe so the article was pretty interesting. I'd love to taste an award-winning chili just to see what it's like.

I've been working my way through Robb Walsh's "The Chili Cookbook" and it's pretty interesting. A lot of history along with the recipes from differing areas in the Southwest.

Highly recommend it if you're trying to up your chili game. In fact the very first sentence when you open the book is a quote from Frank X. Tolbert's son - "As far as I'm concerned, there are only two books on the history of chili: my father's A Bowl of Red and Robb Walsh's The Chili Cookbook."

If you use the exact recipe They are over spiced. Those competition chilis are meant for only a bite or two, not a whole bowl.

I question a Texas chili that is not served with fresh cut jalepeno slice on top

My chili defiantly made a huge step up when I started buying chili powder from Pendery's
Ft Worth. They sold chili powder to the cowboys coming through town on cattle drives in the 1800s. There are over 15 kinds and all kinds of hard to find spices. For Chili powder I like Ancho, Texas Red Dog, chimaya. Add some of all three. I also get ground bay leaf, summer savory, white pepper, Za'Tar. Penderys.com

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I started grinding the dried peppers and making my own mix a few years ago and it made a huge difference in vibrance and depth of flavor.

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which peppers do you use?

Is Zappas Stache still around on here? I remember him saying the same a few years back.

My dad is from Texas and always ate no bean chili over rice. Is rice a traditional Texas thing or was that more of a family thing? I’ve always just crumbled some tortilla chips on top

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My dad is from Texas and always ate no bean chili over rice.

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We definitely ate this in southeast Louisiana.