Texas Chili
- The Rainbow Team
- Feb 3, 2015
- 2 min read
Texas has a state dish!
Yep, we love our Chili! Big bowls of thick, hot, hearty steamy chili con carne is the State Food!
The Texas legislature officially proclaimed chili the official "state food" of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans." 1977
There are some interesting facts about Texas Chili. Mostly the fact that real Texans would never, ever put beans in their chili! It's ok to make a pot of chili and in another pot, make some beans. But they are served separately.
Kidney beans are NEVER to be used in chili or on the side! Kidney beans are outlawed for Texas chili! In fact, I think Kidney beans are some kind of yankee plot to infiltrate the Pinto bean which is the correct bean to use at all times in Texas cooking.
Jesse James had a favorite chili parlor and refused to rob a bank in McKinney, Texas because he wouldn't be able to eat there again.
It is rumored that a famous celebrity said on his deathbed, "I wish I had time for one more bowl of chili". (Kit Carson)
Chili con Carne:
Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won't stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it's going to get.
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