Yes! An Authentic Chili Recipe that is packed with tender beef, flavorful dried chilies and no beans in sight. Don't worry, you will never miss them! This authentic Texas chili (know as a Bowl of Red) will become one of your favorite Chili Recipes ever. It's perfect on top of a hot dog, Frito Pie or on it's own for an easy dinner recipe.
"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better." - Lyndon Baines Johnson, 36th president and chili lover
A classic is a classic for a reason.
With the temperature in the single digits where I live, we call this Chili Weather. So, I was craving chili, and not just any chili. I wanted to go back to chili's roots as much as possible and see what all the fuss is about.
My husband, who has been a dedicated chili fanatic for all 35 years of our marriage, ate a bite of this and sat in silence for about 60 seconds. For dramatic effect, perhaps?
"This is the best bite of chili I have ever eaten," he said without fanfare.
And I have to agree. Turns out, it helps to go back to the real-deal authentic recipe to learn why it became a classic.
This is not only the best beef chili I have ever eaten, it may be up there in the top ten bites of food I have ever eaten. Rich, deep and flavorful. Silky, tender meat chunks with onions, chiles and garlic. That's it. Amazingly satisfying.
This recipe was originally posted by Donna Kelly. You will find her and more of her recipes at ApronStringsBlog.com
The Original, Authentic Chili Recipe is from Texas
Chili is said to have been born in San Antonio, Texas and spread like wildfire in the mid-1850's. Truly authentic chili should not contain beans or tomatoes, typical ingredients today.
Donna mostly followed the lead of the Chili Queen (Jane Butel), for her approach to making authentic chili recipe.
Chili is one of those recipes which is mostly cooked by feel, by taste.
The most authentic recipes start with cubes of beef or buffalo cooked in a little pork fat. Then, chiles are added for flavor and thickener.
used guajillo and ancho), 1 tablespoon salt, 1 tablespoon of cumin and 8 cups of water. Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
Here is Donna's 21st century creation for a more authentic chili recipe:
She cooked four slices of bacon in a large stockpot. Remove bacon and mince. Cook 3 pounds of beef (I used chuck roast), cut in 1 inch cubes, until very well browned. Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of ground chile pods (she used guajillo and ancho), 1 tablespoon salt, 1 tablespoon of cumin and 8 cups of water. Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
Authentic Chili Recipe, a.k.a. Bowl of Red
Ingredients
- 4 slices bacon
- 3 pounds beef cut into 1 inch cubes
- 3 cloves garlic minced
- 1 onion diced
- 1 cup ground chile pods guajillo and ancho where used
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 2 to 4 cups water or just enough water to keep the beef covered
Instructions
- Cook four slices of bacon in a large stockpot. Remove bacon and mince.
- Add beef to the pot and cook in the bacon drippings until very well browned.
- Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
- Return bacon to the pot.
- Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
Judy @Savoring Today
The great chili debate will surely rage on as preferences know no bounds in the food world. Yours looks wonderful and I'm sure the fork is no prop as it would work just as well as a spoon in this case. 🙂
Donna
Yes, Judy the Great Debate: Fork or Spoon??? Either works for this hearty bowl!
Cookin Canuck
After your husband's proclamation, I'm going to have to try this! I love the simplicity of the ingredients list.
Donna
LOVE this Bowl of Red!
Sandy
Donna, this chile looks amazing! I love the authentic ground chiles in your recipe. If you aren't careful, you'll have all three of my boys lined up at your door for dinner!
Donna
Thanks, Sandy! Please come on over for dinner soon!
Jim Washburn
Authentic chili has no onions but must have cumin and Mexican oregano.
Donna
Hi Jim - I do agree that there are many "authentic" versions of red chili out there. I mostly followed Jane Butel's recipe, which was pretty well researched. Check it out: https://whatscookingamerica.net/JaneButel/BowlChili.htm
SeattleDee
Ahhh, but another Jane Butel secret is to accompany said chili with an assortment of "fixins", turning a basic bowl of red into a a personalized taste treat. Yum!
Donna
Thanks Seattle Dee - ALWAYS good to personalize!
Alexys
Why was I not invited for dinner that night?!! This looks fabulous! Thanks so much for sharing, can't wait to make it for my family!
Donna
I'll make it again - - - come on up!!!
Justin
For better flavor, swap the water for good homemade beef stock and instead of powdering your chiles, simmer them in half of the stock for a bit to rehydrate them and then puree them in a blender. Add the puree and the other quart of stock to your beef and seasoning mixture and cook. The added beef and vegetable flavor really brings the chili to another level.
JW
The 1 cup ground chile pods... Is that one cup AFTER grinding?
Martyn Cade
This recipe tops all others. Iv been a chilli lover for years and this is the best.
Carol Hicks
My mouth is literally watering after reading this chili recipe. And I do mean literally.
Joanie
I could eat chili year-round and this recipe is definitely a keeper! My entire family asked for seconds, they all loved this easy to make "no bean" version.
Crystal Lopez
Yum! I am always in the mood for a delicious chili recipe! This is AMAZING!
Taryn
This is a great recipe! My husband isn't a big fan of beans so he prefers his chili without. This is perfect!
Jake
Are the pods ground with the seeds, or are the seeds removed prior? Thanks in advance.
Sandy
Hi Jake, Thanks for the question. Yes, Donna takes the seeds out of the chiles at the beginning. It gives a smoother texture without the seeds. For a milder chili, I also make sure the veins inside the chile are taken out, as well. Please let me know how you like the chili, we love hearing from you.
Gloria
You can ever have too many chili recipes, especially this time of year.
Ann
A yummy chili recipe the whole family will enjoy.
Jenni
Seriously, this is the BEST bowl of chili you will ever make and eat!!! I'll never make a different recipe again!
Lydia
What an interesting chili recipe! So full of flavor and perfect for anyone that doesn't care for beans.