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
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
Texas style Red Chile with tender beef, flavorful chilies and not a bean in sight.
- 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
- 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.