r/chili • u/CoolSwim1776 • Jun 04 '25
Texas Red 180 year recipe TX chili
Not a bean in sight
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u/tstahlgti Call the Fire Department That’s Spicy!! 🚒 🔥 Jun 05 '25 edited Jun 05 '25
Came here for a recipe. All I got was sadness.
Edit: Thanks for posting it!
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u/CoolSwim1776 Jun 05 '25
Waaaah I dunno how to edit the post. Anyway now that the mods are letting me post I will post the recipe in another post. It is a bit more complex than the one posted below.
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u/Ghost_Poison Jun 06 '25
I usually let mine cook about 12 hours but I'll try 180 years next time...
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u/Fit_Opinion2465 Jun 06 '25
I put beans in mine because it’s one of the healthiest foods you can eat and I want to fill it out and have leftovers for like 3-4 days. idc what anyone says.
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u/herewardthewake Jun 06 '25
Thanks for sharing a delicious piece of your family history. I’ve saved this recipe. I’m planning on making. It sounds amazing.
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u/johnnyribcage Jun 05 '25
Looks great. Going to make this in a week or two and add some beans. 😉
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u/CoolSwim1776 Jun 05 '25
Nooooooooooooooooooooooo :(
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u/jujumber Jun 08 '25
I'm going to add some zucchini! /s
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u/gossamer_life Jun 14 '25
Zucchini is one of my favorite additions. I don't like zucchini plain and I don't like it in much else. But I like it cooked in my chili.
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u/AugustWesterberg Jun 05 '25
4 chiles to 2 pounds meat is some bland-ass chili.
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u/thepottsy Mod. Chili is life. Jun 05 '25
I always love these comments from someone who has never posted their own version of chili in this sub. So, put your money where your mouth is!!
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u/Some1IUsed2Know99 Jun 05 '25
Mine has 16 dried chilis. Is that enough? https://glowupgrub.com/five-fire-chili-2/
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u/WitfulWalrus42 Jun 06 '25
With almost 3 more pounds of food to season 🤣 two cans of beans and a can of tomatoes = about 3 chiles per lb of beef/bean/tomato brother
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u/LogicalAnesthetic Jun 06 '25
You referenced chili paste as an ingredient, but there wasn’t anything in the recipe list, or Ami blind? In any case, awesome recipe 🤌🏾
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u/thedawgmaster Jun 06 '25
Not the OP but the recipe I posted saying to prepare the chilles with hot water and blend into a paste, then put into pan after onion and garlic are transparent.
I agree more chilles needed for that spicy kick.
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u/TheGiant_EnemySpider Jun 08 '25
Augh, that looks BEAUTIFUL. A nice, hearty-looking sauce, and not a single dreaded bean to be seen.
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u/60161992 Jun 08 '25
This is similar to my family recipe from the cow camp days of west Texas. I still use venison, if I was going to use beef I’d use extra lean. Mine also calls for suet, but I cut the amount of fat so as to not have a greasy final product. I use lard at a ratio of a quarter pound to three pounds of meat. Then two pods per pound of meat and three pitines per pound of meat. No cumin. Salt pepper and paprika. Onion and garlic with the chiles.
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u/Equivalent-Collar655 Jun 10 '25
Nice recipe, I think I’ll try it next time I make chili. I have a lot of ground venison too. I normally cut it half beef half venison otherwise the venison seems to get a little granular.
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u/Kona1957 Jun 11 '25
I would use it 3 ways:
On a hot dog with cheese and onions
On a burrito with creamy refried beans and sour cream
And intravenously
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u/Castle_of_Frank Jun 05 '25
Unfortunately most people eat with their eyes.........you know what I mean if you know what I mean
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u/thedawgmaster Jun 05 '25
Here is the recipe guys, from my grandma's book, just to show you how much I appreciate you!
Frontier-Style Chili Recipe (circa 1840s)
📜 Ingredients:
2 lbs coarsely chopped beef (usually venison or buffalo was used back then, but beef brisket or chuck works well)
2 tbsp suet or lard (beef fat was the standard)
4 dried chili peppers (like ancho or pasilla), stemmed and seeded
4 cloves garlic, minced
1 large onion, chopped
1 tsp oregano (wild Mexican oregano if possible)
1 tsp cumin seeds, toasted and ground
1 tsp salt
1/2 tsp black pepper
1 cup water or bone broth
Optional: 1/4 cup masa harina (for thickening, used by some early Mexican-influenced recipes)
🔥 Instructions:
Prepare the chilies:
Toast dried chilies lightly in a dry pan until fragrant (30 seconds per side).
Soak them in hot water for 15–20 minutes until soft.
Blend into a paste with a little water.
Render the fat:
In a heavy pot or Dutch oven over a fire or stovetop, heat suet/lard until melted.
Brown the meat:
Add chopped beef and sear until browned on all sides.
Build the base:
Add chopped onions and garlic. Cook until translucent.
Stir in chili paste, cumin, oregano, salt, and pepper.
Simmer:
Add water/broth and bring to a simmer.
Cover and cook slowly over low heat for 2 to 3 hours, stirring occasionally, until meat is tender.
Optional thickener:
If needed, sprinkle in masa harina in the last 15 minutes to thicken.