Texas Red Chili

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Texas Red Chili

So the term Chili Con Carne means “chili with meat”.  This has always confused me since chili always has meat in it.  Unless it’s veggie chili.  I have a recipe for that too.  The basic chili I grew up with was a version with ground beef, onions, peppers and always kidney beans.  Then I learned about authentic Texas Chili when I travelled around the country going to BBQ cook-off’s and tasting a ton of regional spicy cuisine. The real deal in Texas uses chucks of beef in a thick spicy sauce with no beans.  This is it and it’s awesome.  But I think it needs garnishes to finish it off.  I used some red onion, bell peppers and cheese this time, but sour cream and scallions work well too. For this recipe you will need:

  •  3 Tbsp. peanut oil
  • 1 large onion, chopped
  • 2 pounds beef bottom round (1/2 inch cubes)
  • 1 large can (28 oz) crushed tomatoes
  • 1 3/4 cup beef stock
  • 1 small can (6 oz) tomato paste
  • 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
  • 1 Tsp. salt
  • 3 slices uncooked bacon, chopped fine
  • 2 Tbsp. dark brown sugar

Heat the oil in a large stock pot or a dutch oven. Sauté the onion, Seasoning and salt on medium heat for 3 minutes. Add the beef and  bacon then cook on high heat stirring frequently until the beef is browned. This will take 10-15 minutes.   Add the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the chili gets too thick and starts to stick to the pot. After 2 hours, the Chili can be covered and kept warm on low heat I think the condiments are a key component in this dish to lighten it up and add color. Serve with bowls of finely diced red onion, finely diced yellow and red bell peppers, grated cheese and a large bowl of corn chips. Best,           Victoria              

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